Pairs well with Nasi Minyak (Oil Rice)
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Nasi Minyak (Oil Rice)
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Nasi Minyak is a fragrant Malaysian and Indonesian rice dish cooked with ghee (clarified butter), margarine, aromatic spices, and evaporated milk, resulting in creamy, luscious, and aromatic rice often served during weddings and special occasions.
00:25:00 total
Serves 2
medium
Main Various
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Ingredients
- shallots - watch the video to see (sliced)
- onion - watch the video to see (sliced)
- garlic - watch the video to see (minced)
- ginger - watch the video to see (minced or blended)
- lemongrass - 1 stalk (lowest part bruised)
- ghee (clarified butter) - watch the video to see (melted)
- margarine or plant oil - watch the video to see (to mix with ghee)
- star anise - 2 pieces (whole)
- cloves - 3 pieces (whole)
- cardamom pods - 3 pods (whole)
- cinnamon stick - 1 stick (whole)
- pandan leaf - 1 leaf (knotted and bruised)
- basmati rice - 1 cup (rinsed)
- evaporated milk - watch the video to see (used as 1/4 of total cooking liquid)
- water - watch the video to see (used as 3/4 of total cooking liquid)
- salt - pinch (pinch)
- coriander leaves - watch the video to see (for garnish)
- turmeric powder - small amount (mixed with water for color)
Instructions
- Prepare Aromatics: Slice shallots and onion. Mince garlic and ginger or blend ginger for easier cooking. Bruise the lowest part of the lemongrass stalk.
- Heat Fats and Sauté Aromatics: Melt ghee and mix with a bit of margarine or plant oil in a pot or rice cooker. Add lemongrass, shallots, and onion. Sauté until fragrant and shallots are soft.
- Add Garlic, Ginger and Spices: Add minced garlic and ginger. Then add star anise, cloves, cardamom pods, and cinnamon stick. Sauté until all ingredients are wilted and aromatic.
- Add Pandan Leaf and Rice: Add knotted pandan leaf and sauté briefly. Add rinsed basmati rice and toss well to coat rice with the aromatic fats and spices.
- Add Liquids and Cook Rice: Add evaporated milk and water in a ratio where evaporated milk is 1/4 of the total liquid. Stir and bring to a boil on high heat.
- Simmer and Cook Rice: Once boiling, add a pinch of salt, stir, cover with a lid, reduce heat to low, and cook for about 15 minutes until rice is cooked.
- Add Turmeric Water: Switch off heat. Mix turmeric powder with a bit of water and gently add around the rice (not stirring throughout). Let the residual heat finish cooking the rice.
- Rest and Garnish: Let rice rest for 10 minutes. Remove coriander leaves if desired or mix into the rice. Fluff the rice and serve.
