📝 About This Recipe
A celebratory masterpiece hailing from South Sumatra, Nasi Minyak is a fragrant, ghee-enriched rice dish traditionally reserved for weddings and royalty. Infused with a complex bouquet of warm spices like cardamom, star anise, and cinnamon, this golden rice offers a buttery mouthfeel and an aroma that fills the entire home. It is a stunning fusion of Middle Eastern influence and Indonesian soul, characterized by its vibrant color and rich, savory depth.
🥗 Ingredients
The Rice Base
- 4 cups Long-grain Basmati or Jasmine rice (washed and drained until water runs clear)
- 4 tablespoons Ghee (Minyak Samin) (high quality for authentic flavor)
- 5 cups Water or light chicken stock (adjust slightly based on rice variety)
- 1/2 cup Evaporated milk (adds creaminess and a hint of sweetness)
Aromatics and Spices
- 8 pieces Shallots (thinly sliced)
- 5 cloves Garlic (minced)
- 2 inch Ginger (bruised and sliced)
- 2 pieces Cinnamon stick (about 3 inches long)
- 3 pieces Star anise (whole)
- 5 pieces Green cardamom pods (lightly crushed)
- 4 pieces Cloves (whole)
- 1 teaspoon Turmeric powder (for that signature golden hue)
- 3 tablespoons Pineapple juice (freshly squeezed, provides a subtle tang)
- 2 teaspoons Salt (to taste)
Garnish and Finish
- 1/4 cup Fried shallots (Bawang Goreng) (crispy)
- 2 tablespoons Raisins or Sultanas (for pops of sweetness)
- 2 tablespoons Roasted cashew nuts (optional, for crunch)
👨🍳 Instructions
-
1
Rinse the rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear to remove excess starch. Let it drain completely for at least 15 minutes.
-
2
In a large, heavy-bottomed pot or a wok, melt the ghee over medium heat until it becomes fragrant and liquid.
-
3
Add the sliced shallots and sauté for 3-4 minutes until they turn golden brown. Add the minced garlic and ginger, and continue stirring for another minute until fragrant.
-
4
Toss in the whole spices: cinnamon sticks, star anise, cardamom pods, and cloves. Fry them in the ghee for 2 minutes to release their essential oils.
-
5
Stir in the turmeric powder and salt, ensuring the spices are evenly distributed in the fat.
-
6
Add the drained rice to the pot. Stir-fry the rice gently for 3-5 minutes, ensuring every grain is coated in the golden ghee and spices. This 'toasting' step prevents the rice from becoming mushy.
-
7
Pour in the water (or stock), evaporated milk, and pineapple juice. Stir once to combine all ingredients.
-
8
Bring the liquid to a gentle boil. Once boiling, reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid.
-
9
Simmer undisturbed for 15-18 minutes. Do not open the lid during this time, as the steam is essential for cooking the rice evenly.
-
10
After the time is up, turn off the heat but leave the lid on for another 10 minutes to allow the rice to finish steaming and the grains to firm up.
-
11
Open the lid and sprinkle the raisins over the top. Use a fork or a rice paddle to gently fluff the rice, being careful not to break the long grains.
-
12
Transfer the rice to a large serving platter and garnish generously with crispy fried shallots and roasted cashews.
💡 Chef's Tips
For the most authentic flavor, use 'Minyak Samin' (Dutch-Indonesian style ghee) which has a distinct aroma. Always toast the rice in the ghee before adding liquid; this creates a barrier that keeps the grains separate and fluffy. If using a rice cooker, follow steps 2-6 in a pan, then transfer everything to the rice cooker and add the liquids. Add a small piece of bruised lemongrass or a pandan leaf for an extra layer of Indonesian herbal fragrance. To prevent the bottom from burning, use a heat diffuser if your stove runs particularly hot on the low setting.
🍽️ Serving Suggestions
Serve alongside Malbi (Palembang Beef Stew) for the ultimate traditional pairing. Accompany with 'Acar Nanas' (spicy pineapple pickle) to cut through the richness of the ghee. Pairs beautifully with Ayam Goreng Lengkuas (Galangal Fried Chicken). Add a side of Sambal Nanas or Sambal Terasi for those who enjoy a spicy kick. Serve with a cool glass of Es Timun Serut (shredded cucumber ice) to refresh the palate.