- Cooking Time:
- Preparation Time:
- 1 cup basmathi rice
- 4 tbsp oil
- 2 tbsp butter
- 2 shallots or 4 cloves red shallots
- 2 cloves garlic
- 1 cm ginger
- Handful of raisins
- Handful of cashew nuts
- Fried Shallots
- 1 1/2 cup water
- 1/4 cup single cream
- 1 cinnamon
- 4 cloves
- 1 star anise
- 1 cardamom
- Salt to taste
- Rince the rice at least twice and soak it in 1 1/2 cup water for at least 10 minutes.
- Mince the shallots, garlic and ginger into a paste.
- Heat the oil and the butter until melted in a pot. Fry the raisins for a couple of minutes and toss them dry.
- Fry the paste with the spices till fragrant. Don't let it turn crispy.
- Pour in the rice and the water. Pour in the cream too. Stir until it boils.
- Add the raisins and nuts. Stir. Add the salt.
- Transfer it into a microwaveable bowl and cook for around 15 minutes. You can also continue cooking it on the stove but it will probably take a longer time and you have to stir it often to make sure it doesn't burn.
- Garnish with fried shallots. (You can make your own by shallow frying thinly sliced shallots 'till golden.
NotesThis is part of a traditional Malay wedding feast which my mother taught me. Whenever one goes to a wedding, one will almost always be served this, eaten with dalca, ayam masak merah, rendang and washed down with a glass of cold rose syrup. Do check my other recipes for the other dishes. This recipe serves 2
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