Malay Wedding Rice (nasi Orang Kahwin)
Over a year ago
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Ingredients
- 30g ghee (clarified butter)
- 250g Basmati rice
- 330ml water
- 40ml evaporated milk
- 20g shallots, peeled
- 2cm ginger, peeled
- 1 star anise
- 1 stick cinnamon, small
- 3 cloves
- 2 pods cardamom
- 1 1/3 teaspoons salt
Accompaniment
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Description
Imbued with mild whole and fresh spices, it's a special twist to Basmati rice. Traditionally served at a wedding kenduri (village communal feast). Here I've updated it slightly.
Method
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1
Wash rice with cool tap water and drain.
Slice and grind shallots and ginger together to a paste.
Heat ghee in a medium thick-bottomed or nonstick pot with lid.
When it's medium hot, fry whole spices (star anise, cardamoms, cloves, cinnamon) for a few minutes till fragrant. Keep heat medium-low. Add ground shallots and ginger and stir-fry for 2 minutes.
Add rice, water, milk and salt; gently stir.
Increase heat and let it come to a boil. Then lower heat to medium-low and cover pot with lid.
Let it cook unopened for 16 minutes.
Fluff rice and test for doneness. Close lid and let it sit for another few minutes.
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You need to stir gently again after it comes to a boil and before you close the lid. :)And discard the whole spices before serving the rice.It goes well with curries, stir-fried veggies and spicy soups.