Malaysia Rice (Nasi)
Rice with Shallots, Garlic and Ginger
This Malaysia rice dish is a wonderful companion for your Asian barbecue like grilled satay or roasted Oriental chicken.
This is a traditional rice recipe from Malaysia, where they even have it for breakfast. When using unperfumed rice, the original recipe calls for cooking the rice with pandan leaves, which will give it a beautiful aroma. Of course you could also use Pandan rice as a basis whereby the pandan leaf is not really necessary anymore.
Ingredients
For this Malaysian recipe you will need the following ingredients:
| 2 cup |
| 2 |
| 4 cloves |
| 1.5 inches |
| 2 tablespoons |
| 3 cups |
| 3 |
| Pandan Rice |
| Pandan Leaves (skip when using Pandan rice) |
| Garlic |
| Fresh Ginger (about 1 inch thick) |
| Butter |
| Chicken Stock |
| Shallots (not too small) |
Preparation
- |
Peel garlic and crush; |
- |
Peel ginger, cut into 3 pieces, and crush; |
- |
Wash Pandan leaves under cold running water, tie them into a double knot so they will fit in your pan with the rice; |
- |
Cook the rice in open pan together with garlic, pandan leaves, ginger, butter in the chicken stock until boiling, and keep boiling for a short while until chicken stock has reduced to thin layer above the rice and those small holes become visible in the rice; |
- |
Close the lid of the pan and reduce the heat to low, let simmer slowly for 7 minutes; |
- |
Turn off the heat after seven minutes; |
- |
Peel the shallots, cut into 1/4 inch pieces, and fry in butter or oil until golden brown and a bit crispy; |
- |
Take the Pandan leaves and crushed ginger out of the rice; |
- |
Mix shallots through rice. |
The PitBoss Suggests:
This Malaysian rice recipe tastes expecially great with barbecue satay or grilled chicken!
