Nasi Minyak (Savoury Rice)

Peel and thinly slice the shallots, mince the garlic, and cut the ginger into thin slices or julienne strips. Set all aromatics aside.

Rinse the rice thoroughly under cold water until the water runs clear, then drain and set aside.

Heat a generous amount of ghee or oil in a heavy-bottomed pot over medium heat, then add the cloves and allow them to sizzle and become fragrant.

Add the sliced shallots, garlic, and ginger to the pot and sauté, stirring frequently, until the shallots are golden and softened.

Add the drained rice to the pot and stir well to coat each grain evenly with the ghee and aromatic mixture.

Pour in the measured water, add salt to taste, and stir gently to combine all ingredients.

Bring the mixture to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly with a lid, and allow the rice to steam and absorb all the liquid.

Remove the pot from heat and let the rice rest, still covered, before fluffing gently with a fork and serving warm.