Rice with garlic and shallots (nasi bira)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Vegetable oil |
| 1 | cup | Sliced shallots (about 5 large shallots) |
| 3 | cups | Water |
| 1 | Kaffir lime leaf; OR... Grated lime peel | |
| 1 | teaspoon | Salt |
| 1½ | cup | Long-grain white rice |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Grated peeled galangal OR- fresh ginger |
| 1 | teaspoon | Turmeric |
Directions
In a heavy skillet, heat 2 tablespoons oil over medium heat. Saute shallots until deep golden in color, about 7 minutes. Season with salt and pepper.
In a heavy saucepan, combine water, lime leaf and salt and bring to a boil. Add rice and reduce heat to low. Simmer, covered, until liquid is absorbed, about 20 minutes. Remove cover and fluff gently with a fork. Discard lime leaf and let rice cool completely.
In a small bowl, mix together garlic, galangal and turmeric. Heat 2 tablespoons oil in a large heavy skillet over medium heat. Saute garlic mixture just until fragrant, about 30 seconds. Add rice to skillet, cooking and stirring until evenly coated with spice mixture and heated through, about 2 minutes. Season with salt and pepper to taste. Transfer to a large bowl.
Reheat shallots over medium heat; sprinkle over rice before serving.
Adapted by Karen Mintzias, from a recipe in: "Bon Appetit" (July 1995) Submitted By KAREN MINTZIAS On 06-19-95