How to Make Malaysian Ghee Rice

Malaysian ghee rice is a side dish that combines common Asian spices like cardamom, cinnamon, cloves and ginger to make sweet, delicate rice. It is perfect bed for sweet curries, roasted chicken dishes or paired with a simple mixed greens salad for a healthy, light meal. Typically prepared in restaurants and in home-kitchens for dinner parties, family gatherings or holiday celebrations, Malaysian ghee rice is a rich, festive dish for almost any occasion.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 ½ cups water
• ¾ cup whole milk
• 1 ½ tsp. salt
• 4 drops rose essence
• 6 oz. ghee
• 15 cardamom pods, lightly crushed
• ½ tsp. cinnamon
• 6 whole cloves
• Small white onion, thinly sliced
• 1 tbsp. fresh ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 1 1/3 lb. Thai rice, washed and drained
• 4 oz. fried sultanas
• 3 oz. almonds, toasted and sliced
• Electric rice cooker

1. Combine the water, whole milk, salt and rose essence in a medium saucepan and bring to the boil.

2. Heat the ghee in a wok and fry the cardamom, cinnamon and cloves for 1 to 2 minutes or until fragrant. Add the shallots, garlic and ginger. Fry for 2 to 3 minutes.

3. Add the rice to the wok, stirring to coat with the ghee. Pour the milk mixture from the saucepan into the wok and stir. Cook for 2 to 3 minutes.

4. Transfer the rice to an electric rice cooker, and cook for 25 to 30 minutes or until done. Fluff the rice with a fork to keep the grains from stick to each other.

5. Transfer the rice to a large serving bowl or platter. Top with the sultanas and almonds. Serve hot.

Tips & Warnings

• You can make Malaysian ghee rice without a rice cooker if you do not have one. If you do not have a rice cooker, you need to cook the rice per the package instructions, but remove it after ¾ of the cooking process. Transfer this mixture to a large saucepan with the boiling milk and cook for the rest of the time.

Resources

• Malaysian Food
• Bon Appetit

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