Scented Rice - {Nasi Minyak} Recipe - Cooking Index
1 cup | 160g / 5.6oz | Long-grain rice |
1 tablespoon | 15ml | Butter |
2 teaspoons | 10ml | Cooking oil |
1 teaspoon | 5ml | Minced ginger |
1 teaspoon | 5ml | Minced garlic |
1 teaspoon | 5ml | Red onion - thinly sliced (small) |
1 | Star anise | |
1 | Cinnamon stick | |
4 | Whole cloves | |
2 | Cardamom pods - crushed | |
1 1/4 cups | 296ml | Water |
1/2 cup | 118ml | Unsweetened coconut milk |
1 tablespoon | 15ml | Minced green onion or cilantro |
2 tablespoons | 30ml | Golden raisins |
2 tablespoons | 30ml | Sliced almonds |
Wash and drain rice.
Melt butter with oil in a 2-quart pan over medium heat. Add ginger, garlic, red onion, star anise, cinnamon stick, cloves, and cardamom. Cook, stirring. for 2 minutes. Add rice and cook, stirring, until lightly toasted, about 2 minutes.
Add water and coconut milk. Bring to a boil. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.
Place rice in a serving bowl and sprinkle with green onion, raisins, and almonds.
This recipe yields 4 to 6 servings.
Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)
Average rating:
7 (1 votes)
Submit your rating:
Click a star to rate this recipe.