Malaysian Lemon Grass RiceNasi Beringin
Malaysian Lemon Grass Rice/Nasi Beringin
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I was invited to attend a food workshop early last month and was very excited to know that the menu featured a very popular dish from the East coast -Malaysian Lemon Grass Rice/Nasi Beringin . The host was awesome and the food she cooked so delicious that I nearly forgot my manners in my haste to get to the table.
The dish I liked best was of course the Malaysian Lemon Grass Rice/Nasi Beringin as it is called in Malay. It is so aromatic and delicious. Truly, we eat it thrice- with our nose, eyes and last but not least our tongue.
 Malaysian Lemon Grass Rice /Nasi Beringin  Malaysian Lemon Grass Rice/Nasi Beringin Malaysian Lemon Grass Rice/Nasi Beringin1 cup basmathi rice, washed and
drained 1 cup low fat milk or evaporated milk
1 cup warm water
1/2 inch piece ginger, minced
1 inch of galangal, sliced- this is optional
5 stalks lemon grass- use only the whilte part – slice each stalk into two
2 medium onions sliced
a few spring onions, cut fine
1 stick cinnamon;
3 cloves
3 cardamoms
1 star anise
1 tsp ghee
1 tbsp olive oil
salt to taste.
For Garnish:Fried shallots and a handful of coriander leaves and hard boiled eggs ( my added twist which is optional)
NB:Actually shallots or sambhar onions are used for this recipe. I was in a hurry to make it and preferred to use the ordinary onions. Galangal is a fragrant, woody ginger that I love to use in my cooking.
Method:Heat ghee and olive oil in a non stick pan. Saute the spices, onions or shallots, spring onions, ginger, galangal and lemon grass until onions are glazed. Add the rice and gently stir fry till grains are glazed. Transfer to rice cooker and add the water, milk and salt to taste. Adjust the settings. When the rice is cooked the light will go off. Fluff up and cool for a few minutes to let the steam escape. Remove the lemon grass, spices and galangal. Serve hot garnished with coriander leaves, fried onions and boiled eggs.
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