Nasi Hujan Panas Recipe (Rainbow Ghee Rice)

Basmati rice: A long-grain rice known for its fragrance and fluffy texture, perfect for absorbing flavors.

Water: Essential for cooking the rice, ensuring it becomes tender and fluffy.

Ghee: Clarified butter that adds a rich, nutty flavor to the rice.

Salt: Enhances the overall flavor of the dish.

Turmeric powder: Adds a vibrant yellow color and a subtle earthy flavor to one portion of the rice.

Red food coloring: Optional, used to color one portion of the rice red for the rainbow effect.

Green food coloring: Optional, used to color one portion of the rice green for the rainbow effect.

When preparing basmati rice, ensure you rinse it thoroughly until the water runs clear. This step removes excess starch, which helps achieve a fluffy texture. When adding ghee to the boiling water, make sure it melts completely before adding the rice, as this will evenly coat each grain, enhancing the flavor and preventing sticking. For a vibrant and even color distribution, mix the turmeric powder and food coloring with a small portion of rice first, then gradually combine it with the rest. This technique ensures a more uniform and appealing rainbow effect.

• basmati rice - Substitute with jasmine rice: Jasmine rice has a similar texture and aroma, making it a good alternative for basmati rice.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the rice compared to plain water.

• ghee - Substitute with butter: Butter has a similar fat content and richness, making it a suitable replacement for ghee.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• turmeric powder - Substitute with saffron: Saffron provides a similar yellow color and a unique flavor that complements the dish.

• red food coloring - Substitute with beet juice: Beet juice can provide a natural red color without the use of artificial food coloring.

• green food coloring - Substitute with spinach juice: Spinach juice offers a natural green color and adds a slight nutritional benefit.

• Allow the Nasi Hujan Panas to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into airtight containers or resealable plastic bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date of preparation. This helps you keep track of freshness.
• Store the rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place the containers or bags in the freezer.
• When ready to reheat, if the rice is frozen, let it thaw in the refrigerator overnight. This ensures even reheating.
• To reheat, sprinkle a few drops of water over the rice to add moisture. This prevents the rice from drying out.
• Use a microwave-safe dish or a steamer to reheat the rice. If using a microwave, cover the dish with a microwave-safe lid or plastic wrap to trap steam.
• Heat the rice in short intervals, stirring occasionally to ensure even heating. If using a steamer, steam the rice for about 5-10 minutes until heated through.
• For an added touch, you can reheat the rice in a pan with a little ghee to revive its rich flavor and aroma.
• Serve the reheated Nasi Hujan Panas warm, and enjoy the vibrant colors and delightful taste once again.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a teaspoon of ghee or butter to the pan.
  3. Once melted, add the leftover Nasi Hujan Panas.
  4. Stir gently to ensure even heating, breaking up any clumps.
  5. Cover the pan with a lid and let it heat for about 5-7 minutes, stirring occasionally.
  6. Serve warm and enjoy the revived flavors.

• Microwave Method:

  1. Transfer the Nasi Hujan Panas to a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to prevent it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir the rice halfway through to ensure even heating.
  6. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the Nasi Hujan Panas evenly in an oven-safe dish.
  3. Add a few tablespoons of water or broth to keep the rice moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until heated through.
  6. Fluff the rice with a fork before serving.

• Steaming Method:

  1. Place the Nasi Hujan Panas in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 10-15 minutes, or until the rice is heated through.
  5. Stir gently before serving to distribute the heat evenly.

• Pot: A large vessel used to boil water and cook the rice.
• Lid: Used to cover the pot while the rice simmers.
• Measuring cups: Essential for accurately measuring the rice and water.
• Spoon: Used to stir the rice, ghee, and salt together.
• Knife: Handy for dividing the cooked rice into portions.
• Small bowls: Used to mix the rice with turmeric powder and food coloring.
• Strainer: Useful for rinsing and draining the basmati rice.
• Stove: Provides the heat source for cooking the rice.
• Mixing spoon: Helps in gently mixing the colored rice together.

Rinse rice efficiently: Use a fine-mesh strainer to rinse the basmati rice quickly and thoroughly.

Boil water first: Boil the water before adding the rice to cut down on cooking time.

Use a rice cooker: A rice cooker can automate the process, freeing you up for other tasks.

Pre-measure ingredients: Have all ingredients pre-measured and ready to go for a smoother cooking process.

Color in batches: Mix the food coloring with small portions of rice in separate bowls to save time.