Trader’s Rice Recipe

This dish originates from Kelantan and Trengganu. The Trengganu version uses a variety of soft white rice, whereas in Kelantan, and in this recipe, the red-speckled glutinous rice is preferred. Traders used to pack this rice dish with them on their business trips, hence its name.

Ingredients :

• 500 g (21/2 cups) un cooked red glutinous rice (see note), washed and soaked for 6 hours or overnight, drained
• 3/4 cup (200 ml) thick coconut milk
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon fenugreek seeds
• 5 shallots, sliced
• 2-cm (3/4-in) ginger, sliced
• 11/4 cups (300 ml) thin coconut milk

Pickled Vegetables :

• 1 carrot, peeled and sliced into matchsticks
• 1 cucumber, skin intact, core removed, sliced into matchsticks,
• 50 g (3/4 cup) finely shredded cabbage
• 1 teaspoon salt
• 11/2 tablespoons sugar
• 5 tablespoons hot water
• 1 tablespoon white vinegar
• 1 red and 1 green finger-length chilli, deseeded and finely sliced
• 3 shallots, thinly sliced

Method :

• To make the Pickled Vegetables, place all the sliced vegetables in a large bowl. Dissolve the salt and sugar in the hot water in a separate bowl. Add the vinegar, sliced chillies and shallots. Stir well to combine. Pour the vinegar mixture over the sliced vegetables and mix well. Allow to stand before serving.
• Line a steamer with a cheesecloth, spread the rice evenly on top and steam for half an hour over medium heat.
• Combine the thick coconut milk with the salt, sugar, fenugreek seeds, sliced shallots and ginger in a large bowl. Mix well and set aside.
• Transfer the half cooked rice from the steamer into a heatproof container. Stir in the thin coconut milk, mix well and steam for another 30 minutes.
• Remove the heatproof container from the steamer and pour the thick coconut milk mixture over the steamed rice. Stir to mix well and steam for another 30 minutes or until cooked. Remove from the heat and serve with the Pickled Vegetables, Grilled Fish and Prawn Kerutuk.

A special red glutinous rice, available in the east coast of Peninsular Malaysia, is normally used for this dish. If unavailable, use 11/4 cups (250 g) long-grain white rice mixed with 11/4 cups (250 g) glutinous white rice, omit the soaking step, rinse and steam directly.

Serve 4–6
Preparation time : 30 mins
Cooking time : 2 hours

Source : http://recipescooks.info/malaysia-cooking

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