Rice Pilaf

Name: Rice Pilaf (Nasi Minyak)
Cuisine: Malaysian
Ingredients: Star anise 2; Cloves 6; Chicken stock (see Note) 125 ml (4 fl oz / ½ cup); Cinnamon stick 2-cm (1-in); Garlic 3 cloves, peeled and sliced; Evaporated milk 4 Tbsp; Basmati rice 125 g (4½ oz), washed; Pandan leaves 2, shredded and knotted; Rose water 4 Tbsp; Shallots 10, peeled and sliced; Cardamom pods 4; Ghee 125 ml (4 fl oz / ½ cup); Almonds 10

Nasi Minyak

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ghee 125 ml (4 fl oz / ½ cup)
Shallots

Asia
Malaysia
Main course
Gluten-free
South East Asia

Method

Heat ghee in a saucepan and stir-fry the shallots, garlic, pandan leaves, cinnamon, star anise, cardamom, cloves and almonds until fragrant.
Pour in the chicken stock and evaporated milk. Add the rice and rose water and boil until rice is cooked.