📝 About This Recipe
Nasi Hujan Panas, literally translating to 'Hot Rain Rice,' is a celebratory Malaysian dish famous for its vibrant multicolored grains that resemble a rainbow after a tropical storm. This fragrant Basmati rice is enriched with clarified butter (ghee) and infused with aromatic whole spices like cinnamon, star anise, and cardamom. Traditionally served at Malay weddings and festive occasions, it offers a buttery, floral aroma that perfectly complements rich, spicy curries.
🥗 Ingredients
Rice and Aromatics
- 3 cups Basmati rice (long-grain, soaked for 20 minutes and drained)
- 3 tablespoons Ghee (Clarified Butter) (for a rich, nutty flavor)
- 1/2 cup Evaporated milk (adds creaminess to the rice)
- 4 cups Water (adjust slightly based on rice brand)
- 2 pieces Pandan leaves (tied into a knot)
The Whole Spices (Empat Sekawan)
- 1 piece Cinnamon stick (about 2 inches long)
- 2 pieces Star anise (whole)
- 4 pieces Cardamom pods (lightly bruised)
- 4 pieces Cloves (whole)
Sauté Aromatics
- 1 small Red onion (thinly sliced)
- 3 cloves Garlic (finely minced)
- 1 inch Ginger (finely julienned or minced)
- 1.5 teaspoons Salt (to taste)
Colors and Garnish
- 3 colors Food coloring (Red, Yellow, and Green)
- 2 tablespoons Fried shallots (for garnish)
- 1/4 cup Cashew nuts (toasted or fried)
- 2 tablespoons Raisins (sultanas or black raisins)
- 1 handful Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in clean water for 20 minutes, then drain thoroughly in a colander.
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2
In a large heavy-bottomed pot or a rice cooker pot, heat the ghee over medium heat until melted and shimmering.
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3
Add the cinnamon stick, star anise, cloves, and cardamom pods (the 'Four Friends'). Sauté for 1-2 minutes until they become fragrant and start to sizzle.
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4
Add the sliced onions, minced garlic, and ginger. Sauté until the onions are soft and translucent, but not browned, to maintain the clean look of the rice.
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5
Add the drained rice to the pot. Stir gently for 2-3 minutes to toast the grains, ensuring every grain is coated in the fragrant ghee.
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6
Pour in the water, evaporated milk, and add the salt and the knotted pandan leaves. Stir once to combine.
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7
Bring the liquid to a gentle boil. Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes.
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8
Once the water is fully absorbed and the rice is tender, turn off the heat. Do not open the lid yet; let it steam for another 5-10 minutes.
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9
Remove the lid. Using the handle of a spoon, poke 3 separate holes into different areas of the rice. Drop 2-3 drops of red coloring in one hole, green in the second, and yellow in the third.
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10
Cover the lid again for 2 minutes to let the food coloring set slightly with the residual heat.
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11
Gently fluff the rice with a fork or a plastic rice paddle. Use a folding motion rather than stirring to create the 'rainbow' effect without blending the colors into a muddy mess.
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12
Transfer the rice to a serving platter. Garnish generously with fried shallots, toasted cashews, raisins, and fresh cilantro.
💡 Chef's Tips
Always use high-quality Basmati rice for the best 'extra long' grain texture. Be careful not to over-mix the rice after adding the food coloring; you want distinct colored grains, not a solid orange or brown rice. If you don't have evaporated milk, you can substitute with coconut milk for a richer, more tropical flavor profile. Toasting the rice in ghee before adding water is the secret to preventing the grains from sticking together. If using a rice cooker, follow the sauté steps in a pan first, then transfer everything to the rice cooker to finish.
🍽️ Serving Suggestions
Serve alongside Ayam Masak Merah (Malaysian Tomato Chicken) for the most iconic pairing. Pairs beautifully with Beef Rendang or a thick Mutton Curry. Add a side of Acar Awak (pickled vegetables) to provide a crunchy, acidic contrast to the buttery rice. Serve with a side of crispy pappadums for added texture. A cold glass of Sirap Bandung (rose syrup with milk) makes for a perfect traditional beverage pairing.