Java Rice
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 364
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 61
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 15
- Sodium
- 559
- Total: 8 hr 20 min (includes chilling the rice)
- Active: 20 min
Ingredients
10 cups cold cooked rice (from about 4 cups dry), refrigerated at least 8 hours or overnight
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons canola oil
1 large Spanish onion, finely chopped
6 cloves garlic, finely chopped
1 tablespoon annatto powder
1 tablespoon turmeric powder
1/4 cup light soy sauce
Kosher salt and freshly ground black pepper
Directions
- Place the rice in a large bowl and use your hands to separate the cold grains of rice. Set aside.
- Preheat a large wok over high heat. Add the butter and oil and heat until the butter melts. Add the onions and garlic and stir-fry until the onion softens, about 5 minutes.
- Add the annatto powder and turmeric powder. Stir-fry for about 30 seconds and add the rice. Toss gently until all the grains are coated. Spread the rice evenly onto the surface of the wok, pressing down on it for a minute to allow the rice to crisp. Toss and repeat pressing and tossing again about 5 times.
- Stir in the soy sauce and season with salt and pepper to taste. Stir and continue to cook until the rice is evenly colored and slightly crisped, about 5 minutes. Serve immediately.