I made this fabulous side dish using my dear friend Makcik Manggis' (Jom Masak... Jom Makan-Makan ) recipe, terima kasih makcik! I have had this numerous times at Malay weddings but making it at home was a first for me thanks to the very easy to follow recipe. I served it with the curry kambing (Malaysian goat curry) I posted a week ago and I think they are a match made in heaven. If you want something festive to go with your next Malaysian meal please remember to try this out!
P.S I have been away from the computer for a few days and just realized this post was removed so I am reposting this.
recipe from Jom Masak... Jom Makan-Makan
serves 4 to 6 as part of a Malaysian meal
you'll need;
2 cups of basmati rice, rinsed and drained
3 shallots, peeled
2 cloves of garlic, peeled
2 cm knob of ginger
1/3 cup of milk
2 1/2 cups of water
salt to taste
a little yellow colouring (optional)
a handful of roasted cashew nuts
a handful of sultanas
serves 4 to 6 as part of a Malaysian meal
you'll need;
2 cups of basmati rice, rinsed and drained
3 shallots, peeled
2 cloves of garlic, peeled
2 cm knob of ginger
a little cooking oil
a small knob of butter
a little yellow colouring (optional)
2 star anise
6 cloves
1 cinnamon stick
1 pandan leaf1/3 cup of milk
2 1/2 cups of water
salt to taste
a little yellow colouring (optional)
a handful of roasted cashew nuts
a handful of sultanas
Pound shallots, garlic and ginger into a rough paste.
Saute star anise, cloves and cinnamon stick with a little cooking oil and butter for 30 seconds before adding the wet spices. Continue to cook for a minute....
Add in the well drained rice and stir well, making sure each grain of rice is coated with the fragrant mixture.
Transfer rice to a rice cooker then add pandan leave, milk, water and a little salt to taste.
When rice is cooked you may gently stir in a little yellow colouring if using.
Top with some roasted cashew nuts and sultanas and serve as a replacement for steamed rice.
My friend Sharon from Test With A Skewer is hosting the May event, please send all your entries to its.sharon.gmail.com. To find out more about the event please click here.
My friend Sharon from Test With A Skewer is hosting the May event, please send all your entries to its.sharon.gmail.com. To find out more about the event please click here.
This rice dish sounds so rich and fragrant! yum!
ReplyDeleteAlamak bagusnya Tummy... jika kita berjiran,,jika tak sihat bolehlah makcik hulurkan pinggan,minta nasi minyak dan kari kambing seketul:)...pakcik sangat sukakan daging kambing...
ReplyDeleteyah. It looks really fragrant!! I must try this. Thanks for a great recipe!
ReplyDeleteI can almost smell it here...looks delicious!
ReplyDeleteI love Nasi Minkyak. The recipe looks very similar to one I use too. Goes so well with almost any curry, but goat curry sounds amazing.
ReplyDeletelooks a bit complicated to make.....but luks yummy too!!!!
ReplyDeleteSomething that I couldn't miss!
ReplyDeleteKristy
p/s noted, will send the entry to Shaz.
The rice looks so homey and delicious!
ReplyDeletethis all sounds great, except for the yellow food coloring... i believe a pinch of saffron would be a much better substitute to give that yellow tinge, and to add to the delicious flavor. i don't really understand why anyone would want their rice to look yellow using food coloring.
ReplyDeleteThe spices and butter must make this rice uber delicious. I can imagine the flavors.
ReplyDeleteI haven't had this for a long time, used to taste this at kenduris!
ReplyDeleteThis is very interesting. thanks for that. we need more sites like this. i commend you on your great content and excellent topic choices.
ReplyDeletewhole grain rice
The varieties of rice are typically classified as long-, medium-, and short-grained.The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Best wholesale rice distributors offer rice that are used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain. Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed.
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ReplyDeleteRice is the seed of the grass species Oryza sativa (Asian rice) or less commonly Oryza glaberrima (African rice). For more info see red rice recipe
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