Nasi minyak (plain buttered rice)

Name: Nasi minyak (plain buttered rice)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 4 cups Basmati rice (soak in water for 1 hour with 1 tablespoon vinegar); 4 cups plain water (add 1 teaspoon rose essence for aroma); 2 cups evaporated milk; 6 small Bombay onions (slice thinly); 2 in. ginger (grated or pounded); 4 cloves garlic (grated or pounded); 1 stalk of coriander leaf and some mint leaf/pudina (chopped roughly); 2 pandan leaf (can be substituted with bay leaf); salt to taste; spices in a pouch: cardamom,cloves and star anise.; 2 in cinnamon (break into 2)

Main Dish

Very Easy

50 min

Preparation

Preparation15 min

Cook time35 min

Wash rice thoroughly and drain. Set aside. Heat the pot and put in the oil and the ghee/butter.
Fry onions,ginger and garlic until slightly brown and aromatic. Add the cinamon and rice. Fry for few minutes until the oil and ghee have combined well with the rice.
Pour in the water and milk. Add the spice pouch and salt. Cook until the rice is about 3/4 cooked.
Add the coriander leaf,mint leaf/pudina and pandan/bay leaf. Cover the pot with aluminium foil.
Put back the lid and place a heavy thing on it. Place a sheet of tin or old pot lid beneath the rice pot to prevent the rice from burning.
Let the rice cook for half hour more under very slow fire. Open the lid and foil. Stir the rice and remove from stove.
Ready to serve. Garnish with fried cashew nuts, fried onions and raisins if you prefer.