Dutch Nasi

  • Title: Devanna, Dutch Nasi.
  • Author: Arvindus.
  • Publisher: Arvindus.
  • Copyright: Arvindus, 2021, all rights reserved.
  • Index: 202111041.
  • Edition: html, first edition.


This recipe is an adaption of the 'traditional' Dutch nasi. It combines well with 'Simple Peanut Sauce'.1


The ingredients are fit for about two portions.

  • 2 Cups (approximately 150 gram) (whole grain) rice.
  • 2 Cups of mixed vegetables like for instance cabbage, carrot and mung sprouts.
  • 2 Spoons ghī or sesame oil.
  • 1 Teaspoon grated ginger.
  • ¼ Teaspoon bay leaf powder.
  • ¼ Teaspoon cumin powder.
  • ½ Teaspoon tumeric powder.
  • ½ Teaspoon coriander powder.
  • ½ Teaspoon paprika powder.
  • 1 Teaspoon roasted soy bean flower.
  • ½ Litre water.
  • 1 Spoon fresh parsley (or 1 teaspoon dried parsley).
  • ¼ Teaspoon black pepper powder.
  • 1 Teaspoon salt.


  • Wash the rice and let it dry in a sieve.
  • Heat the ghī or sesame oil and add the ginger, bay leaf, cumin, tumeric, coriander, paprika, soy bean flower (and dried parsley) and stir and fry them for a few moments.
  • Add the cabbage, carrot and rice and stir and fry them for a few moments.
  • Add the water and let everything cook on a moderate flame.
  • When the rice and vegetables are half done and the water is half vaporated the mung sprouts can be added.
  • Cook some more untill the rice and vegetables are done and the water is vaporated.
  • Add the fresh parsley, black pepper and salt.