Nasi Minyak Recipe (Malay Pilau Rice)
Nasi Minyak, a fixture at Malay weddings and religious occasions, is a dish of fragrant rice cooked with a little ghee, evaporated milk, spices and pandan leaves.
Equipment
- large saucepan or rice cooker
Ingredients
- 400 g basmati rice
- 2 pandan leaves
- 2 Tbsp ghee
- ⅛ tsp ground turmeric
- 680 ml water
- 70 ml evaporated milk semi skimmed will work too
- 1 tsp salt
Aromatics
- 1 medium, brown onion
- 2 medium cloves garlic
- 2.5 cm ginger
Dry Spices
- 1 small cinnamon stick
- 1 star anise
- 3 cloves
- 2 cardamom pods
Instructions
Prep Work
- Rinse the rice, drain and set aside.400 g basmati rice
- Halve the onion, then and slice thinly. Chop up the garlic finely. Either chop the ginger up finely too, or grate it. If using pandan leaves, tie them up with a knot in the middle, set aside.1 medium, brown onion, 2 medium cloves garlic, 2.5 cm ginger, 2 pandan leaves
Let's Cook the Nasi Minyak
- Heat the ghee on medium heat and fry the dry spices for 30 seconds. So that's the cinnamon, star anise, cloves and cardamom.2 Tbsp ghee, 1 small cinnamon stick, 1 star anise, 3 cloves, 2 cardamom pods
- Add the onion and fry for a minute, then add the garlic and ginger and fry for another minute.
- Tip in the rinsed and drained rice, along with the turmeric. Stir well to toast the rice and to allow it to take on that delicious, aromatic fat.⅛ tsp ground turmeric
- Drop in the pandan leaves, if using. Pour in the water, half the evaporated milk (about 35 ml or a generous 2 Tbsp) and add salt. Bring everything to a boil on medium-high heat. Leave the rice to cook at this heat, uncovered, until the water has been absorbed, and you start to see little holes appearing on the surface of the rice. Then, cover the saucepan, and reduce the heat to the lowest setting. Cook for 12 minutes.680 ml water, 1 tsp salt, 70 ml evaporated milk
- At the 12 minute mark, the rice should be cooked. Take it off the heat and let the rice rest (without taking the lid off) for 5 minutes on a cool surface. A cool hob will do.
- After 5 minutes, drizzle the rest of the evaporated milk and fluff up the rice. Lose the pandan leaves before serving. You could fish out the spices if you want to, but I don't bother.
Nutrition
Calories: 315kcalCarbohydrates: 57gProtein: 6gFat: 6gSaturated Fat: 4gCholesterol: 16mgSodium: 410mgPotassium: 157mgFiber: 1gSugar: 2gVitamin A: 29IUVitamin C: 2mgCalcium: 63mgIron: 1mg
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