Nasi Minyak, or rice cooked with ghee, is a flavoursome rice popular during weddings and special occasions.
Cooked with spices and a healthy dose of clarified butter, more commonly known as ghee, Nasi Minyak is surprisingly easy to make, which makes us wonder why it doesn’t make a more regular appearance during meal times.
The ingredients are also simple and easily found in most mainstream supermarkets, making this a must-cook when you live abroad and are missing a taste of home.
The taste and scent of this delicious rice will add a little something special to your meal. Pair it with spiced fried chicken, dalca and mint sambal for an amazing combination.
• 3 cups basmati rice
• 1 tbsp coarse salt
• 5 shallots, sliced thin
• 2 cloves garlic, roughly bashed with a pestle and chopped fine
• 2 cm ginger, roughly bashed with a pestle and chopped small
• 5 tbsp ghee
• 3 pandan leaves, knotted
• 2 4cm sticks cinnamon
• 3 star anise
• 1 tsp cardamom
• 1 tsp cloves
• 3 tbsp yoghurt
• 3 stalks Chinese parsley, roughly cut
• 1 cup evaporated milk
• 2 cups chicken stock
• 1 cup water
• ½ tsp salt
• 1 tsp sugar
• 2 tbsp ghee
• 1 tbsp fried shallots
• Rinse and drain rice until water runs clear. This may take several washes.
• Soak washed rice in salt water for 1 hour. Drain and reserve.
• Prepare and mix aromatic ingredients together.
• On a high flame, heat and melt ghee in a large wok.
• Once the ghee is ready for frying, about 190°C, add knotted pandan, cinnamon, cardamom, cloves and star anise. Add aromatic mixture. Fry until tips begin to caramelise.
• Add reserved drained rice and stir to coat thoroughly. Continue to stir and coat until rice slightly browns and smells nutty. This should take about 5 minutes.
• Transfer rice and all ingredients from the wok into a rice cooker.
• Add yoghurt and stir through.
• Next, add Chinese parsley followed by evaporated milk, chicken stock and water. Add salt, sugar, ghee and stir to mix.
• Cook as normal in a rice cooker.
• Once cooked, transfer rice to a serving dish, removing all large pieces including pandanus leaves and cinnamon sticks.
• Garnish with fried shallots.
• The better the quality of your basmati rice, the better your Nasi Minyak will be.
• Also try removing the star anise, cloves and cardamom from the cooked rice before serving. They add a lot of flavour and fragrance, but are incredibly bitter when bitten. They’re small, so fish out as many as you can and warn your guests about potential “booby traps”.
• Use the same cup size for your rice and liquid ingredients. We recommend using measuring cup sizes instead of the cup that normally comes with the rice cooker as measurements may differ.
This article first appeared in butterkicap.com
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