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This 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


  • 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.

Categories: Asian 
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