with MARIGOLD Chef's Selection Evaporated Milk
Nasi Minyak Syawal
Made With MARIGOLD
Evaporated Filled Milk
Ingredients
4 tbsp (60ml) cooking oil
3 tbsp (45g) cashew nuts
10 pcs (1g) cardamoms
2 pcs (2g) star anise
1 stick (6g) cinnamon
10 pcs (1g) cloves
1/2 cup (125g) red onion (sliced)
4 cups (1kg) basmati rice (washed)
4 tsp (20g) of salt
2 tsp (10g) of sugar
1 can MARIGOLD Evaporated Filled Milk
6 stalks (60g) coriander (roughly chopped)
4 stalks (60g) spring onion (roughly chopped)
3 tbsp (45g) golden raisins
4¾ cups (1.175 litres) water
2 pcs (10g) pandan leaf (knotted)
3-4 saffron threads (0.2g)
2 tsp (10ml) hot water
2 tbsp (30g) ghee
Fried shallots, coriander and spring onion for garnishing
Method
1
Heat oil in rice cooker. Sauté cashew nuts until golden. Set aside.
2
Mix cardamom, star anise, cinnamon and clove. Sauté for 2 minutes, then add red onion and stir until golden and fragrant.
3
Add in washed rice, salt, sugar and stir well.
4
Add MARIGOLD Evaporated Filled Milk, coriander, spring onions and raisins into the rice cooker. Mix well. Add in water and pandan leaf. Cook for 30 minutes or until ready.
5
Mix saffron and hot water in separate bowl and sit for 10 minutes, then strain.
6
Add a small amount of saffron-infused water and ghee on the surface of the rice and sit for another 5 minutes.
7
Fluff the rice with a fork before serving.
8
For garnishing, add fried shallots, sautéed cashew nuts, spring onions and coriander.
Chef's Tips
Alternatively, the rice can also be steamed using a wok. Simply reduce the amount of water to 4¼ cups (1.075 litres) for 4 cups of rice.
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