📝 About This Recipe
Once a prized delicacy served exclusively to the Sultans of Johor during the late 1800s, Nasi Beringin is a masterpiece of aromatic complexity. This 'Fragrant Rice' is distinguished by its golden hue and the intoxicating scent of lemongrass, ginger, and ghee, offering a lighter yet more flavorful profile than traditional Nasi Lemak. It is a celebratory dish that transforms high-quality basmati into a buttery, spice-infused canvas perfect for rich curries.
🥗 Ingredients
The Rice Base
- 4 cups Basmati Rice (long-grain, soaked for 30 minutes and drained)
- 5 cups Water (adjust slightly based on rice brand)
- 1/2 cup Evaporated Milk (for richness and color)
- 3 tablespoons Ghee (Clarified Butter) (authentic flavor enhancer)
- 2 tablespoons Vegetable Oil
Aromatics for Sautéing
- 6 pieces Shallots (thinly sliced)
- 4 cloves Garlic (thinly sliced)
- 2 inch piece Ginger (julienned into matchsticks)
- 2 stalks Lemongrass (bruised/smashed at the base)
- 2 pieces Pandan Leaves (tied into a knot)
Whole Spices & Seasoning
- 1 piece Cinnamon Stick (about 2 inches long)
- 2 pieces Star Anise
- 4 pieces Cardamom Pods (cracked slightly)
- 3 pieces Cloves
- 2 teaspoons Salt (or to taste)
- 1 teaspoon Sugar (to balance the savory notes)
For Garnish
- 1/4 cup Fried Shallots (crispy)
- 1 handful Fresh Cilantro (roughly chopped)
- 2 tablespoons Raisins (optional, for a hint of sweetness)
👨🍳 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 30 minutes, then drain thoroughly in a colander.
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2
In a large heavy-bottomed 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 cinnamon stick, star anise, cardamom pods, and cloves to the hot oil. Fry for 1 minute until they become fragrant and the cardamom pods slightly puff up.
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4
Stir in the sliced shallots, garlic, and julienned ginger. Sauté for 3-5 minutes until the shallots turn a light golden brown and the mixture smells sweet and savory.
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5
Add the bruised lemongrass stalks and the knotted pandan leaves to the pot, stirring for another minute to release their essential oils.
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6
Add the drained rice to the pot. Stir gently for 2-3 minutes to coat every grain of rice with the spiced ghee. This 'toasting' step ensures fluffy, non-sticky grains.
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7
Pour in the 5 cups of water and the 1/2 cup of evaporated milk. Add the salt and sugar, stirring gently to ensure the seasoning is distributed.
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8
Increase the heat to medium-high and bring the liquid to a rolling boil. Allow it to boil for 2 minutes without a lid.
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9
If using a rice cooker, transfer the mixture now and set to 'Cook'. If using the stovetop, reduce the heat to the lowest possible setting and cover the pot with a tight-fitting lid.
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10
Cook undisturbed for 15-18 minutes. Do not peek! Opening the lid releases the steam necessary for even cooking.
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11
Turn off the heat and let the rice rest, covered, for at least 10 minutes. This allows the moisture to redistribute and the grains to firm up.
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12
Open the lid and remove the pandan leaves, lemongrass, and large whole spices if desired. Using a fork or a plastic rice paddle, gently fluff the rice from the edges inward to avoid breaking the long grains.
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13
Transfer to a serving platter and garnish generously with crispy fried shallots, fresh cilantro, and raisins.
💡 Chef's Tips
Always use aged Basmati rice for the best texture; it absorbs the ghee and aromatics without becoming mushy. If you don't have evaporated milk, you can substitute with 1/4 cup of thick coconut milk for a richer, more tropical flavor profile. To prevent the rice from sticking to the bottom of a stovetop pot, place a heat diffuser or a flat tawa pan under your pot during the low-simmer stage. For a vibrant yellow color, you can add 1/2 teaspoon of turmeric powder or a few strands of saffron to the water. Avoid over-stirring the rice once it starts cooking; treat the grains gently to maintain their elegant length.
🍽️ Serving Suggestions
Serve with Ayam Masak Merah (Spicy Tomato Chicken) for the most traditional pairing. Pairs beautifully with a side of Acar Rampai (Malaysian pickled vegetables) to provide a crunchy, acidic contrast. Add a side of Sambal Tumis and hard-boiled eggs for a breakfast-style presentation. Serve alongside a rich Beef Rendang for a festive, celebratory meal. Complement the meal with a cold glass of Sirap Selasih (Rose Syrup with Basil Seeds).