Nasi Lemon dan Kismis (Lemon and Raisin Rice)

The Red Snapper Curry with Lemon & Raisin Rice

The Red Snapper Curry with Lemon & Raisin Rice

This recipe is a hand-me-down recipe. The rice is fragrant and there is a slight sweetness due to the raisins. Eaten with curry and some fresh greens it is refreshing.

Makes: 4 servings

Preparation Time: 30 minutes

Cooking Time: 10 – 15 minutes


  • 2 cups of Basmati rice, washed and drained
  • 4 cups of water*

(*the proportion to cooking Basmati rice is 2 cups of water for 1 cup of Basmati rice). You can also see my previous post on cooking Basmati rice here.

  • 40 grams of butter
  • 3 tablespoons of olive oil
  • 2 teaspoons of garlic paste
  • 1 teaspoon of ginger paste
  • 2 teaspoons of ground shallots
  • 1 leaf of daun pandan or pandanus screwpine leaf, washed and knotted
  • Zest of 1 lemon
  • 1 cinnamon stick
  • 1 clove of star anise
  • 2 cardamoms
  • 1 cube of Knorr’s chicken stock
  • 1 teaspoon of sugar
  • Salt and Seasoning powder to taste


Making Nasi Lemon dan Kismis

Clockwise from top-left: Making Lemon & Raisin Rice.

  1. Heat the pot, add in the cooking oil and butter.
  2. Next add in the garlic, shallots, ginger and fry till fragrant.
  3. Add in the star anise, cardamom, cinnamon, raisins and knotted pandanus screwpine leaf. Fry till fragrant.
  4. Add in the water, rice and chicken stock cube, lemon zest and; salt, sugar and seasoning to taste. Ensure the chicken stock cube is dissolved. Mix well and cover.
  5. Put the flame to medium low for the rice to cook. Check after 10 – 15 minutes.
  6. Once the rice is cooked, turn off the heat. When serving garnish with crispy fried shallots.

This is a simple rice recipe. Give it a try. Better yet, improve on it and share for others to benefit. Have a good day.


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