← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g Basmati rice, rinsed and soaked for 30 min
• 3 tbsp Ghee
• 1 Onion, thinly sliced
• 3 cloves Garlic, grated
• 2 cm piece Ginger, grated
• 1 Cinnamon stick
• 2 Star anise
• 5 cardamom pods, bruised
• 4 Cloves
• 2 Pandan leaves, knotted
• 150 ml Evaporated milk
• 450 ml Water
• 1 tsp Salt
• 1 tbsp Tomato purée (paste) (optional)
• 2 tbsp Raisins (optional)
• 2 tbsp Crispy fried shallots
• 1 handful Coriander (cilantro), chopped

Method

1. Drain the soaked rice well.
2. Melt the ghee in a heavy pot over medium heat. Fry the whole spices for 30 seconds, then add the onion and cook for 5–6 min until golden. Add the garlic and ginger and fry for 1 minute.
3. Stir in the tomato paste (if using), then the rice, and stir gently for 2 min so every grain is coated and glossy.
4. Pour in the milk and water, add the salt and pandan and bring to the boil. Cover tightly, turn the heat to the lowest setting and cook for 15 min.
5. Turn off the heat and leave covered for 10 min. Fluff with a fork, scatter with raisins, fried shallots and coriander and serve with ayam masak merah, dalca or rendang.

Tips

• A rice cooker works perfectly: do steps 2–3 in a pan, then tip everything into the cooker with the liquid.
• Contains dairy (ghee, milk). Use coconut oil and water for a dairy-free version.

Sources

Written in our own words after cross-checking these recipes:

Nomadette What To Cook Today