Monday, August 20, 2012

Nasi Minyak - Flavored rice

For this special occasion, instead of having the usually raya food, I decided to make just a few dishes. I cooked flavored rice called nasi minyak. For side dishes and condiments, there were dalca vegetables and baked honey chicken (asian style) and cucumber pickles ##iwillpostrecipeslater##. This rice dish is usually served for festive occasions and at Malay weddings. Here is the recipe for nasi minyak. 

NASI MINYAK - I found this recipe from Cooking with Marina Mustafa: Nasi Minyak but I made a little change with the steps.

3 cups Basmati rice, washed & drained
¼ cup oil
1 tbsp ghee
1 onion, sliced
3 cloves of garlic, sliced
1 cinnamon stick
2 star anise
5 cardamom
5 cloves
2 pandan leaves, knotted
2 tsp salt
3½ cups water
2 inches ginger, blended with 1 cup water
½ cup evaporated milk combined with 2 tbsp lime juice

  1. Put the rice in the rice-cooker pot. Do not start yet.
  2. In a small pan, heat the oil & ghee.
  3. Put in the cinnamon, star anise, cardamom & cloves.
  4. Saute the onions & garlic till it becomes transparent. Turn off heat. 
  5. Then pour everything from the pan into the rice pot. Stir well, make sure each grain of rice is coated with the mixture.
  6. Add pandan leaves, water, ginger juice and salt.
  7. Stir everything in and start the rice cooker.
  8. As soon as the rice is ready, pour the milk & lime juice mixture over the rice. At this time also, you may like to drop one or more colorings of your choice.
  9. Allow the rice to rest for 10 minutes before serving. 

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