Colorful rice ala Raja Airlangga

Ingredients for 1 servings:

• 70 g long grain rice
• 40 g carrot(s)
• 120 g water, lukewarm
• 4 g chicken broth, granulated
• 80 g desiccated coconut, coarse, fresh
• 60 g peas, fresh or frozen
• 1 egg(s), size M
• 2 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Recipe from Bali, Indonesia.

Wash the rice until the water runs clear. Drain well in a sieve. Place in a saucepan with a lid. Cut a washed and peeled carrot into small cubes of about 2 mm. Peel the browned flesh of a fresh coconut and then coarsely grate it. Add the warm water, chicken stock, and 50 g of the desiccated coconut to the rice and bring to a boil. Reduce the heat and simmer gently for 12 minutes, until all the water is absorbed. Turn off the heat and leave the lid on for 30 minutes. Meanwhile, toast the remaining desiccated coconut in the sunflower oil over medium heat until light brown. Strain and return the oil to the pan. Crack the egg and whisk it with a pinch of salt and pepper. Fry in the hot oil until scrambled. Break up any larger pieces. Blanch the fresh peas for 2 minutes, rinse with cold water, and keep them ready in a sieve. Weigh frozen goods and let them thaw. Fluff the cooked rice, stir in the browned coconut flakes, peas, and scrambled eggs. Serve stylishly as a main course in a lidded bamboo basket with your choice of side dishes.