Original headnote by Robin Asbell: Indonesian cuisine is a riot of flavors, with rice. I like the sweetness of one of the red rices here, but any brown rice will also be delicious. Himalayan red rice takes less water, so use the smaller measure if using it, while the other red rices need more liquid.
Heidi's headnote: If you are looking to the photo for visual guidance, you'll notice I didn't saute the hardboiled eggs as called for in the recipe. Why? Because it really killed the eye appeal. But they sure do taste good either way. This time around I used Alter-Eco's Ruby Rice - it is from Eastern Thailand, fair trade, grown sustainably, and has earthy undertones and nice separation between grains.
1 3/4 cups to 2 cups water
1 cup red rice
2 tablespoons oil
4 large shallots, chopped
3 cloves garlic, chopped
1 large red chile, seeded and chopped
1-inch piece ginger root, chopped (hs note: I grated it)
1 teaspoon ground coriander
1 large carrot, thinly sliced
8 ounces green beans, trimmed and chopped
1/2 cup coconut milk (hs note: lite is fine)
1/4 cup soy sauce
1/2 teaspoon molasses
4 large eggs, boiled and peeled
1 large lime, quartered
1/2 cup julienned fresh basil
1/4 cup macadamia nuts, toasted and chopped
In a 1-quart saucepan with a tight-fitting lid, bring the water to a boil. Rinse the rice and drain in a fine-mesh strainer. Add the drained rice to the boiling water and keep the heat high until it returns to a boil. Reduce the heat to low and cook for 45 minutes, or until the water is absorbed. Let the pot stand, covered, for at least 10 minutes, and then let cool to room temperature. (HS note: or you can start with about 2 1/2 cups precooked rice.)
In a wok or large sauté pan, heat the oil over high heat. Add the shallots, garlic, chile, ginger, coriander, carrot, and green beans. Stir-fry until the vegetables are crisp-tender.
Add the coconut milk, soy sauce, and molasses to the wok, and bring to a boil. Push the vegetables over to one side to make room for the eggs. Halve the boiled eggs lengthwise, and place in the pan, cut sides down. Simmer for 2 minutes. In a large bowl, mix the contents of the pan with the rice. Add the basil and macadamias, then toss and serve with a squeeze of lime.
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