Nasi Minyak Recipe (Malaysian 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: Provides a creamy texture and subtle sweetness.

Water: Used to cook the rice.

Cinnamon stick: Adds a warm, sweet-spicy flavor.

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

Cloves: Strong, aromatic spice that enhances the overall flavor.

Onion: Adds sweetness and depth of flavor when cooked until golden.

Garlic: Provides a savory, aromatic base.

Ginger: Adds a fresh, slightly spicy note.

Salt: Enhances the overall flavor of the dish.

To enhance the flavor of your basmati rice, consider toasting it 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 from the cinnamon, cardamom, and cloves, resulting in a richer, more fragrant dish.

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

• 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 evaporated milk: Evaporated milk can mimic the creaminess of coconut milk, though it will not have the same coconut flavor.

• water - Substitute with chicken broth: Chicken broth can add more depth of flavor to the rice compared to plain water.

• cinnamon stick - Substitute with ground cinnamon: Ground cinnamon can provide a similar warm spice, though it will disperse more evenly throughout the dish.

• cardamom pods - Substitute with ground cardamom: Ground cardamom can offer the same aromatic quality, but use it sparingly as it is more concentrated.

• cloves - Substitute with allspice: Allspice can provide a similar warm, spicy flavor, though it is a bit milder than cloves.

• onion - Substitute with shallots: Shallots can offer a similar sweetness and depth of flavor, though they are milder than onions.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it will not have the same texture as fresh garlic.

• ginger - Substitute with ground ginger: Ground ginger can offer a similar spicy warmth, though it is more concentrated and lacks the freshness of minced ginger.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• Allow the Nasi Minyak to cool completely at room temperature before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled rice into an airtight container. For best results, use a shallow container to ensure even cooling and reheating.

• If you plan to consume the Nasi Minyak within a few days, store it in the refrigerator. It will stay fresh for up to 4-5 days.

• For longer storage, portion the rice into freezer-safe bags or containers. Flatten the bags to remove excess air and to save space in the freezer.

• Label the containers or bags with the date of storage. This helps you keep track of how long the Nasi Minyak has been stored.

• When ready to reheat, thaw frozen Nasi Minyak in the refrigerator overnight. This ensures even reheating and maintains the texture of the rice.

• Reheat the rice in a microwave-safe dish, covered with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until thoroughly warmed.

• Alternatively, reheat on the stovetop. Add a splash of water or coconut milk to a pan, then add the Nasi Minyak. Cover and heat on low, stirring occasionally, until heated through.

• To refresh the flavors, consider adding a small amount of ghee or a sprinkle of fresh herbs like cilantro or mint before serving.

• Stovetop Method:

  1. Place the leftover rice in a non-stick skillet or saucepan.
  2. Add a splash of water or coconut milk to moisten the rice.
  3. Cover the pan with a lid to trap the steam.
  4. Heat over low to medium heat, stirring occasionally, until the rice is heated through.

• Microwave Method:

  1. Transfer the leftover rice to a microwave-safe dish.
  2. Sprinkle a few drops of water or coconut milk over the rice.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through, until the rice is hot.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the leftover rice evenly in an oven-safe dish.
  3. Add a small amount of water or coconut milk to keep the rice moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until the rice is thoroughly heated.

• Steaming Method:

  1. Place the leftover rice in a heatproof bowl or plate.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Add water to the pot and bring it to a boil.
  4. Place the bowl or plate with the rice in the steamer.
  5. Cover and steam for about 5-10 minutes, or until the rice is hot and fluffy.

• Large pot: Used for cooking the rice and mixing all the ingredients together.

• Wooden spoon: Ideal for stirring the rice and ensuring it is well-coated with ghee and spices.

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

• Knife: Used for slicing the onion and mincing the garlic and ginger.

• Cutting board: Provides a safe surface for slicing and mincing ingredients.

• Stove: Needed to heat the pot and cook the rice.

• Lid: Used to cover the pot while the rice simmers, ensuring even cooking.

• Fork: Used to fluff the rice before serving.

Prep ingredients in advance: Mince garlic and ginger, and slice onions the night before.

Use a rice cooker: Transfer the rice mixture to a rice cooker after step 5 to save time and ensure even cooking.

Measure liquids beforehand: Have coconut milk and water measured and ready to pour.

Toast spices early: Toast cinnamon stick, cardamom pods, and cloves in advance and store them in an airtight container.

Batch cooking: Double the recipe and freeze half for a quick meal later.