Batak-style Yellow Rice

Ingredients

In this Batak-style adaptation of Geelrys, we incorporate traditional Batak spices and flavors to create a unique and authentic dish. The addition of saffron enhances the color and adds a subtle floral note, which is not typically found in the original South African Geelrys. The use of Batak garnishes and serving traditions further distinguishes this recipe. We alse have the original recipe for Geelrys, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• A pinch of saffron threads A pinch of saffron threads
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 shallots, thinly sliced and fried (for garnish) 2 shallots, thinly sliced and fried (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 52g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a large pot, combine the rice, water, coconut milk, ground turmeric, ground ginger, lemongrass, saffron threads, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pot with a tight-fitting lid.
4. 4.
   Simmer the rice for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked.
5. 5.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
6. 6.
   Fluff the rice with a fork to separate the grains.
7. 7.
   Remove the lemongrass stalks.
8. 8.
   In a small pan, heat the vegetable oil over medium heat and fry the sliced shallots until golden and crispy.
9. 9.
   Serve the Batak-style Yellow Rice garnished with the fried shallots.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the rice.

Tips & Tricks

• For a richer flavor, substitute half of the water with chicken or vegetable broth.
• Add a handful of raisins or dried cranberries to the rice for a touch of sweetness and texture.
• Serve the Batak-style Yellow Rice with traditional Batak dishes such as Saksang (spicy pork stew) or Arsik (spiced fish stew) for an authentic Batak feast.
• If you don't have saffron, you can use turmeric powder to achieve a similar yellow color.
• Leftover Batak-style Yellow Rice can be transformed into delicious fried rice by stir-frying it with vegetables, tofu, or meat.

Serving advice

Serve the Batak-style Yellow Rice as a main dish or as a side dish alongside a variety of Batak specialties. It pairs well with grilled meats, spicy stews, and vegetable curries. Garnish with fried shallots for an extra crunch and flavor.

Presentation advice

To enhance the visual appeal of the Batak-style Yellow Rice, mold it into a round shape using a small bowl or ramekin. Invert the bowl onto a serving plate and gently tap to release the molded rice. Garnish with a sprinkle of fried shallots and a sprig of fresh herbs for an elegant presentation.