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Preparing Rice
In Bali, a meal is not a meal without rice, a subject that arouses passions

Steamed or boiled rice, the staple food in Bali, is the centerpiece of every main meal. Leftover rice is often transformed and reappears as Nasi Goreng, fried with various savory ingredients. In addition, various types of rice are used in desserts and cakes, either while or ground into flour.

The subject of rice can arouse passions among the Balinese, who grow the fast-growing, disease-resistant modern strains as a commercial crop but are prepared to pay up to four times more to buy traditional varities which are deemed to have infinitely more flavor.

For most meals, long-grain rice is use; the fragrant Thai varieties available in the West are probably the closest in taste to good Balinese rice. For desserts and cakes, two types of glutinous rice are used: one is dark brownish-black in color (injin) and the other a cloudy white (ketan). Finely ground white rice of rice flour is also used for cakes and desserts.

Rice should always be thoroughly washed before cooking, as any starch clinging to the outside of the grain will cause the rice to become soggy. A rice cooker produce excellent results and is favored by an increasing number of modern Balinese cooks. In the absence of the rice cooker, use a heavy pan with a firm-fitting lid with the following method.

Plain Rice (Nasi Putih)
To cook rice by the absorption method, which obtains a similar result to the steaming traditionally employed by the Balinese, wash 1,5 cups of long-grain rice until the water runs off clean. Put together with an equal amount of water in a heavy pan. Cover and bring to a boil over high heat. Stir once, lover heat and cook over moderate heat until all the water is absorbed. Stir the rice with a fork to fluff it up, cover the pan and remove from the heat for about 10 minutes to allow the rice to dry.

Coconut Rice (Nasi Gurih)
Another popular method of cooking rice. Wash 1,5 cups of rice thoroughly and put in a pan with 2,5 cups thick coconut milk, 1 pandan leaf, 2 salam leaves and 1 teaspoon of salt. Cover the pan and bring to a boil over moderate heat. Continue to cook until all the liquid is absorbed, stirring 2 or 3 times. Take care to keep the temperature moderate so that the rice does not burn. When the rice is cooked, remove it from the heat for 10 minutes.

Copyright by The Food of Bali, Authentic Recipes from the Island of the Gods

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