Nasi Minyak Hujan Lebat Recipe (Variation of Ghee Rice)

Basmati rice: A long-grain rice known for its fragrant aroma and fluffy texture.

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

Coconut milk: A creamy liquid made from grated coconut meat, adding a rich texture and flavor.

Water: Used to cook the rice and balance the creaminess of the coconut milk.

Cinnamon stick: Adds a warm, sweet-spicy aroma to the dish.

Cardamom pods: Aromatic spice pods that add a unique, slightly sweet flavor.

Cloves: Strongly aromatic spice that adds depth and warmth to the dish.

Salt: Enhances the overall flavor of the dish.

To enhance the flavor of the basmati rice, toast it lightly in the ghee and spices for a few extra minutes before adding the coconut milk and water. This will allow the rice to absorb more of the aromatic oils, resulting in a richer and more fragrant dish.

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

• ghee - Substitute with butter: Butter can provide a similar richness and flavor, though it may lack the nutty aroma of ghee.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it won't be as creamy as coconut milk.

• water - Substitute with vegetable broth: Vegetable broth can add more depth of flavor compared to plain water.

• cinnamon - Substitute with cinnamon powder: Cinnamon powder can be used in place of a cinnamon stick, though it may be slightly more intense.

• cardamom - Substitute with ground cardamom: Ground cardamom can be used as a direct substitute, though it may be more potent, so use sparingly.

• cloves - Substitute with allspice: Allspice can mimic the warm, spicy notes of cloves, though it has a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, though it will also add a different color and taste to the dish.

• Allow the Nasi Minyak Hujan Lebat 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. Divide into portion sizes for convenience.
• Label the containers or bags with the date to keep track of freshness.
• Store in the refrigerator for up to 4 days. For longer storage, place the containers in the freezer.
• When freezing, ensure the rice is spread out in a thin layer within the container or bag to allow for quicker freezing and easier reheating.
• To reheat refrigerated rice, sprinkle a few drops of water over it and microwave on medium heat, covered, until heated through. Alternatively, reheat in a pan over low heat, stirring occasionally.
• For frozen rice, thaw in the refrigerator overnight before reheating. If in a hurry, use the microwave defrost setting, then reheat as usual.
• Always check for any off smells or changes in texture before consuming stored rice. If in doubt, it's safer to discard.

• Stovetop Method:

  1. Place the leftover Nasi Minyak Hujan Lebat in a non-stick skillet.
  2. Add a splash of water or coconut milk to rehydrate the rice.
  3. Cover the skillet with a lid and heat over low to medium heat.
  4. Stir occasionally to ensure even heating and prevent sticking.
  5. Once the rice is heated through, fluff with a fork and serve.

• Microwave Method:

  1. Transfer the rice to a microwave-safe dish.
  2. Sprinkle a few tablespoons of water or coconut milk over the rice.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked for steam to escape.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check if the rice is heated evenly; if not, continue to microwave in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the leftover rice in an even layer in an oven-safe dish.
  3. Add a few tablespoons of water or coconut milk to keep the rice moist.
  4. Cover the dish with aluminum foil to trap the steam.
  5. Bake for about 15-20 minutes, or until the rice is thoroughly heated.
  6. Fluff with a fork before serving.

• Steaming Method:

  1. Place the leftover rice in a heatproof bowl that fits into your steamer.
  2. Add a small amount of water or coconut milk to the rice.
  3. Set up your steamer and bring the water to a boil.
  4. Place the bowl of rice in the steamer and cover with a lid.
  5. Steam for about 5-10 minutes, or until the rice is heated through.
  6. Fluff with a fork before serving.

• Pot: A large cooking vessel used to cook the rice and blend the flavors together.

• Lid: Used to cover the pot and trap steam, ensuring the rice cooks evenly.

• Measuring cups: Essential for accurately measuring the rice, coconut milk, and water.

• Wooden spoon: Ideal for stirring the rice and spices without scratching the pot.

• Strainer: Used to rinse the basmati rice until the water runs clear.

• Stove: Provides the heat source needed to cook the rice.

• Fork: Used to fluff the rice before serving, ensuring it remains light and airy.

Rinse the rice in advance: Rinse the basmati rice earlier in the day and let it drain to save time during cooking.

Use pre-ground spices: Opt for pre-ground cinnamon, cardamom, and cloves to skip the sautéing step.

Pre-measure ingredients: Measure out the ghee, coconut milk, water, and salt before starting to streamline the process.

Cook in a rice cooker: Use a rice cooker to combine all ingredients and cook automatically, freeing up your time.

Batch cooking: Double the recipe and store extra portions in the fridge for quick reheating later.