Nasi Minyak (oily Rice)
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
1 1/2 cup water
1/4 cup single cream
1 star anise
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.
Pairs Well With
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
My father just loves cendol but we never seem to make it at home because it is readily available by the roadside. I think the ingredients are hard to come by too here (in the UK), especially the green cendol.
Axel & Kathie