Java Rice with Shrimps

Ingredients

• one pint of water
• four ounces of oil or fat
• twelve onions cut in slices
• one breakfastcupful of rice
• four cloves
• four cardamoms
• six small sticks of cinnamon
• ten peppermints
• one or two blades of mace
• half a dessertspoonful of salt
• sufficient cocoanut milk to cover the rice

Method

1. 1

   Boil water with a seasoning of onions, ginger, and salt.

2. 2

   Strain the gravy and fry onions in oil until light brown.

3. 3

   Add rice to the fat and cook until absorbed.

4. 4

   Add spices and cocoanut milk, boil gently until absorbed.

5. 5

   Serve rice garnished with fried onions and shrimps.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 173. The excerpt below is the record exactly as published.

one pint of water, and boil until the whole is done. Take out the shrimps and shell them, and strain the gravy into a basin. Put four ounces of oil or fat into a saucepan, boil it, add twelve onions cut in slices, cook them to a light brown, and take them out. Add one breakfastcupful of rice to the fat, cook until it is absorbed, 428 JAVA then add four cloves, four cardamoms, six small sticks of cinnamon, ten peppermints, one or two blades of mace, and half a dessertspoonful of salt. Pour over sufficient cocoanut milk to cover the rice

Cook this with the app: pantry check, scaling, and the assistant.