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Rich Seasoned Rice with Raisins and Cashews Recipe

Rich Seasoned Rice with Raisins and Cashews Recipe

Rich Seasoned Rice with Raisins and Cashews Recipe

This is the celebratory rice dish often served, with a variety of garnishes and rich curries, on special occasions like weddings and festivals.

Ingredients :

    • 2 tablespoons ghee/ butter
    • 5 cloves
    • 2 star anise pods
    • 3 cardamom pods
    • 1 small cinnamon stick
    • 1 onion, coarsely ground
    • 2 cloves garlic, coarsely ground
    • 2-cm (3/4-in) ginger, coarsely ground
    • 1 tablespoon tomato ketchup mixed with 2 tablespoons water
    • 3 tablespoons milk
    • 100 g (2/3 cup) dried raisins
    • 1 teaspoon salt
    • 500 g (21/2 cups) uncooked Basmati rice, washed and drained (see note)
    • 21/2 cups (600 ml) water
    • Pandanus leaf, tied into a knot
    • 100 g (3/4 cup) fried cashew nuts, to garnish
    • Crispy Fried Shallots, to garnish

Sweet Cucumber Pickles :

    • 1 cucumber, peeled
    • 11/2 tablespoons sugar
    • 1/2 teaspoon salt
    • 5 tablespoons hot water
    • 1 tablespoon white vinegar
    • 2 shallots, thinly sliced
    • 1 red and 1 green finger-length chilli, deseeded and finely sliced

Method :

    1. To make the Sweet Cucumber Pickles, run the sharp edges of a fork lengthwise around the cucumber. Slice the cucumber into 3-mm (1/8-in) thick round slices. Arrange the slices in a bowl. Stir the sugar and salt in the hot water in a separate bowl. Add the vinegar, shallots and chillies, stir well and pour over the cucumber slices. Mix well and refrigerate before serving.
    2. Heat the ghee or butter in a deep saucepan over medium heat. Fry the cloves, star anise, cardamom and cinnamon for 2 minutes, then add the ground onion, garlic and ginger. Add the tomato ketchup, milk, raisins and salt. Stir well to mix. Remove from the heat and transfer the mixture to a rice cooker.
    3. Add the drained rice and mix well. Pour in the water and add the pandanus leaf. Cover and cook as you would normal rice. If you do not have a rice cooker, bring the contents to a boil in an uncovered saucepan over moderately high heat. Reduce the heat when the liquid has evaporated, cover and cook for another 5 minutes.
    4. Serve the rice in a large bowl. Garnish with fried cashew nuts and sprinkle the Crispy Fried Shallots on top. Serve with accompanying dishes like Chicken Kuzi, Prawn Kerutuk, Mixed Pickled Fruit Chutney and Sweet Cucumber Pickles.

Basmati rice is an Indian long-grain rice variety characterised by its thinness and fragrance. The grains stay whole and separate when cooked. Substitute any long-grain rice.

Serves 4–6
Preparation time : 15 mins
Cooking time : 30 mins

See also Malaysia Cooking “Nasi Dagang (Trader’s Rice) Recipe”