Keema Rice with Malaysian Sustainable Palm Oil

Keema Rice with Malaysian Sustainable Palm Oil

I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

I received a beautiful bottle of sustainable Malaysian Palm Oil to play with in my kitchen. I’ve never actually used palm oil, so I was automatically in love with its deep rich red-orange color. Malaysian Sustainable Palm Oil is a common ingredient in many healthy foods, including better-for-you nutrition bars and heart-healthy spreads. Palm oil is non-GMO and naturally free of trans-fatty acids.

Palm Oil is very high in Vitamin in, in fact, this oil has the uncommon vitamin E form (tocotrienols) which has 60 times the antioxidant power of the more typical form (tocopherols).

Not only is Palm Oil trans fat-free, so it is a great a great replacement for hydrogenated oils, but it’s also ideal for cooking in high heat because of its high smoke point ( in excess of 450 degrees Fahrenheit!)

When looking for Palm Oil, make sure to look specifically for Malaysian Palm Oil.  Malaysia was the first country to produce sustainable oil. And now the country is strengthening its sustainability commitment with its nationwide Malaysian Sustainable Palm Oil (MSPO) certification program.

By the end of 2019, Malaysia plans to have 100 percent of its palm oil MSPO certified! That is SO great, and such a positive step for our planet! Oil palm plantations are incredibly high yielding and also provide an environment where native animals can thrive. The palms will produce fruit for 25 years before needing to be replanted!

I received a beautiful Malaysian cookbook with my Palm Oil with beautiful and interesting recipes. Not one to shy from a challenge, I picked out a recipe to try with LOTS of aromatic spices. Just holding the bottle Malaysian Palm Oil in my hand made me want to make something exotic and fun!

Malaysian Keema Rice

My version is vegetarian – traditional Keema rice calls for ground lamb. I used the Morningstar Veggie Crumbles instead of meat.

You will need:

  • 8 cloves garlic
  • 1/4 ” ginger, finely sliced
  • 3 red chiles or 1 green serrano (that’s what I used)
  • 5 tbsp Palm Oil
  • 1 stick cinnamon
  • 6 cardamom pods
  • 1 tsp fennel seeds
  • 2 tbsp curry powder
  • 4 cups water
  • 1 large onion, finely diced
  • 1 tomato, large, diced
  • 1 package Morningstar Crumbles
  • 1 head cauliflower, diced into small florets
  • 3 cups of spinach (optional – I added this only because I like greens in everything I make. This was NOT part of the original recipe)
  • 4 cups of cooked rice
  • black pepper and salt to taste

Garnish: Cilantro, Hardboiled Egg (chopped) – Traditional toppings
I added some sliced bamboo and red bell pepper as well.

How to Prepare:

Coursely chop up garlic, ginger and chilies together. Heat up the Palm Oil and fry cinnamon, cardamom pods, fennel seeds until fragrant. 

Add in the onion and saute until slightly browned.

Mix in garlic, ginger, tomatoes and chilies and saute until softened.

Add in the water and curry powder. Cook until the oil starts to rise to the top. Add in Vegetarian Crumbles and caulifower florets. Lots of the water will start to absorb. Add in a little more if you’d like. Now is a great time to start seasoning with salt and pepper to taste.

Mix in cooked rice and fresh spinach. Turn heat to low and allow the rest of the liquid to soak in.

 

Garnish with hardboiled egg and cilantro and serve! Delicious and it smells divine!

To learn more about sustainable Malaysian Palm Oil, click here.