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03 November 2008

Rice Pilaf

Contribution from Auntie Jenny

Auntie Jenny is a very good cook. She is such a good cook that we will feel tremendous pressure to invite her home for dinner. If any, we would rather buy her dinner and eat out.

Auntie Jenny cooks very nice Rice Pilaf. This rice pilaf goes extremely well with "ayam rendang". I am very happy to have this recipe from her and also her consent to post it here on my blog to share it with everyone.

Happy cooking! Do leave comments once you've tried it.


  1. Chicken broth (can be made with chicken cubes)

  2. 4-6 tablespoons butter

  3. 3 tbsp oil

  4. 8 shallots (more if desired), sliced

  5. 4 cloves garlic, chopped

  6. 2 -4 cups basmati rice (do not use jasmine rice, its too sticky)

  7. 1-2 cup raisins or dried cranberries or both

  8. Toasted almond slivers or pine nuts (toast in oven at 140 C for approx 20 min, stirring every 5 min till slightly brown, or toast in bread toaster or pan fry, constant stirring, without oil over medium/low heat)

  9. Salt and pepper, to taste


  • Wash rice and put into strainer to drain off water, about 1 hr

  • Fry shallots and garlic till golden brown

  • Add in washed rice and fry till well coated with the oil

  • Transfer basmathi rice to rice cooker and add chicken broth

  • When rice is cooked, add salt, pepper, butter, raisins and cranberries and mix well

  • Keep rice in pot for another 10 minutes

  • Serve rice and garnish with toasted sliced almond or pine nuts.

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