Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup rice
- 2 cups water
- 3 tbsp ghee (can substitute with butter)
- 5 cm piece ginger
- 2 cm cinnamon stick
- 5 shallots, or 1 onion
- 1 clove garlic
- 3 cloves
- Salt to taste
Directions
Wash rice and drain well. Slice garlic, shallots and ginger finely. Heat ghee and fry the sliced ingredient until fragrant. Add in the cloves. Add in the rice. Add in water and salt, cover the pot and bring to boil. Stir slowly and lower the flame to cook the rice thoroughly until the rice is cooked.
Serve hot with Chicken curry.
Category:Malaysian Recipes
Category:Malaysian Vegetarian