Kampung Ghee Rice | Malaysian Village Rice

A warming, fragrant, beautiful rice for cool days.

Kampung Ghee Rice

Ghee and rice go together so well. Ghee Fried Rice is a Malaysian dish that is often called Kampung Ghee Rice. Kampung refers to its rustic village origins. This is a wonderfully fragrant rice, lighting up your whole house with its warm spice fragrance. I was first introduced to the recipe by my friend and cook extraordinaire Franz. Thanks Franz.

You might like to browse our rice recipes here and here. Our favourite is South Indian Coconut Rice. Or explore the S. E. Asian recipes here and here. Read more about Spices here. And find inspiration in our Spring recipes here and here.

It is a dish that you can cook on your stove top or in your rice cooker, even your pressure cooker, should you so desire.

For rice cookers – if yours allows you to fry off ingredients in the rice cooker before closing the lid, it is very easy. Otherwise, fry off the spices in a pan on the stove-top and then add this to your rice cooker and cook in the normal way.

Note that basmati rice takes a little more water to cook than your normal rice.

Kampung Ghee Rice

 

Kampung Ghee Rice

Cuisine: Malaysian
prep time: 6 mins to prep ingredients and sauté spices
cooking time: 20 mins stove-top, about the same in rice cooker
serves: 3-4
depending on how you use it

ingredients
0.25 Tblspn Ghee
1Tblspn coconut oil, or extra ghee
1 clove
2cm cinnamon stick
1 star anise
2 green cardamom pods
1 small white onion or 2 golden shallots, finely sliced
10g ginger, peeled and finely sliced or chopped
1 clove garlic, chopped
1 pandanus leaf (available from Asian Food Markets, or use a lemon grass stalk)
water
salt
200g basmati rice (about 1 cup)
a few stalks green coriander

method
Heat the ghee and coconut oil (or extra ghee) together in your rice cooker or in a pan over medium heat on the stove. Fry off the cloves, cinnamon stick, star anise, cardamom pods, shallots or onions, ginger, garlic and pandanus leaf.

Add the rice and fry it gently in the oils with the spices.

If cooking in the rice cooker, transfer the spices and rice to the rice cooker and cook in the normal way. Use a little more water than normal as you are cooking basmati rice. It is usually 1.25 cups of water for each cup basmati rice. Check your cooker instructions.

If cooking on the stove top, cook in the normal way. I use the absorption method, which will use 1.5 – 2 cups water for each cup basmati rice.

Add the salt, close the lid of the pan or rice cooker and cook as normal.

Garnish with coriander leaves.

recipe notes
Some of the water can be replaced with evaporated milk.

Use ginger-garlic paste in place of the garlic and ginger.

Various items can be stirred through the rice after cooking – chopped mint and coriander; for extra flavour and texture, some cashew nuts sautéed in ghee; finely chopped just-steamed vegetables; or a little grated raw carrot.

Use the steaming method to cook the rice after sautéing. Don’t add additional ghee if using this method.

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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