Nasi Serai (Lemongrass Rice)

by Pak Usu on in #PDFriendly, Rice Dish

Nasi Serai (Lemongrass Rice)

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Equipment

  • Philips Pressure Cooker (PPCHD2238)

Ingredients
  

  • 1.5 KG Basmathi Rice soaked for 30 minutes & drained
  • 6 stalks Lemongrass bruised
  • 100 gm Onion sliced
  • 2 cm Ginger sliced
  • 5 cloves Garlic sliced
  • 1 portion Dry Spices (4 Sekawan)
  • 200 ml Evaporated Milk** Omit for #PDFriendly
  • 1.8 L Water
  • 3 pc Vegetable Stock Cbe (Reduced Sodium)
  • 2 Tbs Pink Salt or to taste
  • 3 pcs Pandan Leaves
  • 2 tbs Canola Oil

Instructions
 

  • Set PPCHD2238 to SAUTE Mode and heat up Oil.
  • Add in the sliced onion and saute till wilted.
  • Add in sliced garlic, ginger, lemongrass, pandan leaves and dry spices continue stirring.
  • Add in stock cube and salt.
  • Add in milk** and water. Taste and add seasoning as desired.
  • Add rice. Mix well. Close lid. Set VENT to SEAL. Set Mode to SREAM and set Presume Time to 8 minutes.
  • Once 8 minutes is up. Switch off the PPC, allow to rest for 15 minutes before releasing any residual steam/pressure. Open lid and fluff up the cooked rice. Rice is ready to be served with choice of dishes.

2 thoughts on “Nasi Serai (Lemongrass Rice)”

  1. Lance says:

    can I use santan pekat or tinned coconut milk instead of evaporated milk? I am lactose intolerant, and I can’t drink milk or use milk products.

    Reply

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