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Ingredients
- Serves 6 people
960 ml uncooked jasmine rice
960 ml uncooked jasmine rice
8 saffton threads warmed in 1 tablespoon of warm water
½ tsp salt
120 mg raisins
120 mg cashew nuts (halved vertically, toasted)
2 yellow onions (chopped)
8 mint leaves (thinly sliced)
3 turmeric leaves (thinly sliced)
8 betel nut leaves
10 basil leaves
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Royal Pilau Nasi Ulam
It’s all about refreshing herbs in this Royal Pilau Nasi Ulam. Nasi Ulam is an Indonesian steamed rice dish that’s mixed with herbs like mint, betel leaf and basil leaf. Sarah Huang Benjamin shows how easy it is to prepare this dish for any weeknight family dinner by just plopping all the ingredients into a single rice cooker. Unlike many other Asian rice recipes, this herby dish is light and fluffy, and makes for a great accompaniment to heavier rendangs and curries.
- Easy
- 15 min
- 40 min
- 15 min
- 2 steps
- 11 Ingredients
- Easy
- 2 steps
- 11 Ingredients
- 15 min
- 40 min
- 15 min
Instructions
-
Prepare the rice
- Wash the jasmine rice 2 or 3 times to get rid of excess starch.
- Combine in a rice cooker or pot with the chicken stock, raisins, the saffron threads and liquid, and a pinch of salt. Stir.
- Cook the rice.
-
Prepare the onions
- On low to medium heat, add 2 tablespoons of vegetable oil to a pan and throw in the chopped onions.
- Keep stirring over a medium heat for 10 to 15min, until the onions are carmelized and golden brown.
Plate and Serve!
Roll up the betel leaves and slice thinly. Do the same to the basil, mint and turmeric leaves. When the rice is ready, top with the toasted cashew nuts, carmelized onions, and sliced herbs. Toss before serving
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Ingredients
- Serves 6 people
-
960 ml uncooked jasmine rice
-
960 ml uncooked jasmine rice
-
8 saffton threads warmed in 1 tablespoon of warm water
-
½ tsp salt
-
120 mg raisins
-
120 mg cashew nuts (halved vertically, toasted)
-
2 yellow onions (chopped)
-
8 mint leaves (thinly sliced)
-
3 turmeric leaves (thinly sliced)
-
8 betel nut leaves
-
10 basil leaves
Nutrition
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