Recipe: Scented Rice (Nasi Minyak)

SCENTED RICE (NASI MINYAK)

1 tablespoon butter
2 teaspoons cooking oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 small red onion, thinly sliced
1 whole star anise
1 cinnamon stick
4 whole cloves
2 cardamom pods, crushed
1 1/4 cups water
1/2 cup unsweetened coconut milk
1 tablespoon minced green onion or cilantro
2 tablespoons golden raisins
2 tablespoons sliced almonds

Wash and drain rice; set aside.

Melt butter with oil in a 2-quart pan over medium heat. Add ginger, garlic, red onion, star anise, cinnamon stick, cloves, and cardamom. Cook, stirring for 2 minutes.

Add rice and cook, stirring, until lightly toasted, about 2 minutes.

Add water and coconut milk. Bring to a boil. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.

Place rice in a serving bowl and sprinkle with green onion, raisins, and almonds.

Makes 4 to 6 servings
Adapted from source: Martin Yan's Asia by Martin Yan