Nasi Minyak (Malaysian Festive Rice)
 Click to enlarge | Ingredients: Metric Units 3 c long grain white rice
8 shallots 3 cloves garlic 3/4 c ghee  (clarified butter)
2 sticks cinnamon 3 whole cloves 1/2 tsp cardamom seeds 4 slices young ginger 3/4 tsp turmeric 1 tsp black pepper 1 1/2 tsp salt 4 c strong beef stock 1/2 c. water |
Directions:
A mildly spiced rice dish, great for with spicy food. Makes a whole bunch - perfect for a party!
Peel and slice shallots, garlic.
Melt ghee in medium to large saucepan, add spices, sauté 1 min.
Stir in shallots, garlic, ginger, turmeric, pepper, salt, cook 1 minute.
Add rice, stir until coated. Pour in stock, bring to boil.
Reduce heat, cover tightly, simmer about 20 minutes, until liquid is absorbed and rice is fluffy.
Peel and slice shallots, garlic.
Melt ghee in medium to large saucepan, add spices, sauté 1 min.
Stir in shallots, garlic, ginger, turmeric, pepper, salt, cook 1 minute.
Add rice, stir until coated. Pour in stock, bring to boil.
Reduce heat, cover tightly, simmer about 20 minutes, until liquid is absorbed and rice is fluffy.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday October 12th, 2007
Contributed on: Tuesday May 11th, 2004 and modified on Friday October 12th, 2007