Prep 15 mins
Cook 40 mins
This recipe was featured on week 39 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Brunei is my 39th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in "Southeast Asian Cooking" by Barbara Hansen.
- 2 tablespoons oil
- 3 tablespoons thinly sliced shallots
- 1⁄4 cup minced shallot
- 1 teaspoon minced gingerroot
- 1 minced garlic clove
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon turmeric
- 2 1⁄4 cups water
- 1 1⁄4 cups long grain rice
- 1⁄4 cup plain yogurt
- 1⁄2 small tomatoes, sliced
- 1 tablespoon cilantro, chopped
- 1 tablespoon almonds, chopped
- 1 tablespoon cashews, chopped
- 1⁄2 small fresh red chili pepper
- Heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot.
- Add the minced shallots, ginger and garlic. Saute for two minutes or until fragrant.
- Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended.
- Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender.
- Garnish with the fried shallots.