Friday, 28 January 2011
My family loves flavoured rice much more than plain white rice. It could be due to our Johorean upbringing or simply because it's such a treat to have Beriani Gam, Nasi Tomato, Nasi Dhal or Nasi Minyak. These varieties of rice are normally eaten during festivities. So, my home seems like we have special occasions every week, as that's how often we have these flavoured rice!
3 cups of Basmathi rice, washed & drained
3 1/2 cups of water
2 inches of ginger blended with 1 cup of water
1/4 cup of oil
1 tbsp ghee
1 onion, sliced
3 cloves of garlic, sliced
1 cinnamon stick
2 star anise
2 screwpine leaves, knotted
2 tsp salt
1/2 cup of evaporated milk combined with 2 tbsp lime juice
1. Put the rice in the rice-cooker pot.
2. Pour in the water and the ginger juice.
3. Put in the salt.
4. In a small pan, heat the oil & ghee.
5. Put in the cinnamon, star anise, cardamom & cloves. Add the screwpine leaves.
6. Sautee' the onions & garlic till it becomes transparent.
7. Pour everything in the small sautee' pan into the rice pot, over the rice.
8. Stir everything in and start the rice cooker.
9 As soon as the rice is ready, pour the milk & lime juice mixture over the rice.
10. Allow the rice to rest for 10 minutes before serving.
Nasi Minyak Reviewed by Cooking with Marina Mustafa on 1/28/2011 Rating: 5