📝 About This Recipe
Nasi Minyak is a luxurious, fragrant rice dish traditionally served at Malay weddings and festive occasions across Malaysia. Infused with the rich, nutty aroma of clarified butter (ghee) and a bouquet of warm spices like cinnamon, star anise, and cardamom, this 'Oily Rice' offers a buttery texture that melts in your mouth. Enhanced with evaporated milk for creaminess and raisins for a touch of sweetness, it is the ultimate celebratory centerpiece that turns any meal into a royal feast.
🥗 Ingredients
Rice and Liquid
- 3 cups Basmati rice (long-grain, soaked for 20 minutes and drained)
- 3.5 cups Water (adjust slightly based on rice brand)
- 0.5 cup Evaporated milk (for richness and color)
- 2 teaspoons Salt (to taste)
Aromatics for Sautéing
- 4 tablespoons Ghee (Clarified Butter) (pure cow ghee is best)
- 1 tablespoon Vegetable oil (to prevent ghee from burning)
- 1 large Red onion (thinly sliced)
- 4 cloves Garlic (thinly sliced)
- 2 inches Ginger (julienned or bruised)
- 1 piece Cinnamon stick (roughly 3 inches long)
- 2 pieces Star anise (whole)
- 4 pieces Cardamom pods (lightly crushed)
- 3 pieces Cloves (whole)
- 2 leaves Pandan leaf (tied into a knot)
Garnish and Finish
- 0.25 cup Raisins (Sultanas) (yellow or dark)
- 2 tablespoons Fried shallots (for crunch)
- 2 tablespoons Cashew nuts (toasted or fried)
- 2-3 drops Food coloring (yellow or orange (optional))
- 1 sprig Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
Rinse the Basmati rice gently under cold water until the water runs clear to remove excess starch. Soak the rice in clean water for 20 minutes, then drain thoroughly in a colander.
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2
In a large pot or the inner pot of a rice cooker, heat the ghee and vegetable oil over medium heat until the ghee has completely melted and begins to shimmer.
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3
Add the 'Four Friends' spices: cinnamon stick, star anise, cardamom pods, and cloves. Sauté for 1 minute until they release their warm, toasted aroma.
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4
Add the sliced onions, garlic, and ginger. Sauté for 3-5 minutes until the onions are soft and slightly translucent, but not browned.
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5
Toss in the knotted pandan leaf and stir for another minute until you smell its distinct vanilla-like fragrance.
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6
Add the drained rice to the pot. Stir gently for 2 minutes to coat every grain of rice with the fragrant ghee; this step ensures the grains remain separate after cooking.
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7
Pour in the water, evaporated milk, and salt. Stir gently to combine. If using a rice cooker, transfer everything now and set to 'Cook' mode.
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8
If cooking on a stovetop, bring the liquid to a boil. Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes.
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9
Once the rice is cooked and the liquid is absorbed, do not stir immediately. If using food coloring, drop a few spots of yellow dye onto different areas of the rice surface.
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10
Sprinkle the raisins over the top, cover the lid again, and let the rice rest for 10 minutes. The residual heat will plump up the raisins and set the colors.
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11
After resting, use a fork or a rice paddle to gently 'fluff' the rice. Mix in the colors and raisins evenly, being careful not to break the long Basmati grains.
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12
Transfer to a serving platter and garnish generously with fried shallots, toasted cashews, and fresh cilantro.
💡 Chef's Tips
Always soak your Basmati rice; it allows the grains to expand to their full length and results in a fluffier texture. For an authentic 'wedding' flavor, use a high-quality pure ghee rather than a vegetable-based ghee substitute. Be careful not to over-stir the rice while it is cooking or immediately after, as the grains are fragile and can turn mushy. If you don't have pandan leaves, a drop of screwpine (pandan) essence can be used, though fresh is always superior. To ensure the rice doesn't stick to the bottom, ensure your pot has a heavy base for even heat distribution.
🍽️ Serving Suggestions
Serve with 'Ayam Masak Merah' (Chicken in Spicy Tomato Sauce) for the most iconic Malaysian pairing. Accompany with 'Acar Awak' (pickled vegetables) to provide a tangy crunch that cuts through the richness of the ghee. Pair with a side of 'Dalca' (lentil and vegetable curry) for a hearty, vegetarian-friendly gravy option. Serve alongside 'Beef Rendang' for a truly indulgent and festive meal. Enjoy with a glass of 'Sirap Selasih' (Rose syrup with basil seeds) to complement the aromatic spices.