Spicy Indonesian rice pilaf made with white rice, fragrant spices paste, dried sakura shrimp and leunca (black nightshades). Easy to make and a great rice dish for a family gathering or any entertaining. It’s very filling so it’s ideal as a side dish or a main dish.
This Indonesian rice pilaf is a fragrant rice dish that takes very little time to put together. I know some ingredients like leunca (black nightshades) and dried sakura shrimp are hard to find but you can substitute it with other ingredients or just skip it
Indonesian Rice Pilaf
- 1/3 cup dried sakura shrimp
- 1/4 cup coconut oil
- 2 cups jasmine rice
- 2-4 cups vegetable or chicken stock
- 1/3 cup leunca or black nightshades
- 5 shallots, roughly chopped
- 2 cloves garlic
- 1-inch ginger, chopped
- 3 red chillies, deseeded and chopped
- 1 teaspoon andaliman pepper or white pepper
- a pinch of sea salt and sugar to taste
- Combine all the spices paste ingredients in a food processor and blend until smooth. Set aside.
- In a pan fry the dried sakura shrimps with about 2 tablespoons coconut oil until just lightly golden, 2 to 3 minutes. Remove the sakura shrimps from heat and drain on a kitchen towel, set aside.
- Heat a large skillet over medium-high heat. Add coconut or vegetable oil to coat the bottom of the pan. When the oil is hot add spices paste, stir fry for 2 minutes until fragrant.
- Add the rice and cook a few minutes longer, until the rice begins to brown. Pour the stock into the pan. Bring the stock to a simmer, reduce the heat, cover and cook over low heat according to package instruction. Usually between 15 to 25 minutes.
- Open the lid, add half of leunca and sakura shrimp. Cover the lid back and cook for another 1 minute. Remove the pan from the heat and let it sit for 10 minutes. Don’t uncover the pan during this time.
- After 10 minutes, open the lid and fluff the rice with a fork. Stir in the rest of leunca and sakura shrimp and garnish with chopped green onion. Serve pilaf with lime wedges.