Rainbow rice à la Lombok Raja

Ingredients for 2 servings:

• 100 g basmati rice
• 170 g water
• 2 tbsp rice vinegar, Chinese, mild
• 5 g instant chicken broth
• 15 g butter
• 30 g carrot(s)
• 20 g pepper
• 2 tbsp Celery, alternatively parsley stalks
• 1 tsp black cumin
• 1 tsp glutamate
• 1 small chili pepper(s), green
• banana leaf
• n. B. flowers and leaves
• 4 small chili peppers, red

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

A mixed rice dish without sambal or soy sauce. Recipe from Lombok, Indonesia. Original title: Nasi Bianglala Istimewa.

Wash and peel a carrot and slice it into strings using a julienne cutter. Wash the bell peppers, remove the stems and seeds. Cut the empty stalks diagonally into strings. Wash the fresh celery and cut the stems into approximately 5 mm long rolls. Wash the small green chili, remove the seeds and seeds, and cut into thin strips. Rinse the rice well until the water runs clear. Strain and place it in a saucepan with a lid along with 170 g of water and the vinegar. Add the instant chicken stock, black cumin and butter, and optionally the MSG. Stir well and bring to a boil. Add the vegetables and stir in. Reduce the heat to low so the water is just simmering. Cover and simmer for 12 minutes, stirring occasionally. Remove from the heat and let the rice soak for about 15 minutes. Arrange on a banana leaf, garnish, and serve warm.