Nasi Minyak Oil Rice Using Basmathi Rice
Elevate your next meal with the aromatic and luxurious Nasi Minyak Oil Rice, prepared with fragrant basmathi rice. This traditional dish is infused with the rich flavors of ghee, warming spices like cinnamon, cardamom, and star anise, and enhanced with creamy evaporated milk. Perfectly cooked to fluffy perfection, this celebratory rice is often garnished with crispy fried shallots and optional sweet raisins for a delightful texture contrast. With the addition of pandan leaves for a subtle floral note, this recipe pairs beautifully with curries, rendang, or tangy acar. Whether for a festive occasion or a comforting family dinner, Nasi Minyak Oil Rice is a show-stopping side dish that promises to impress. Simple to prepare yet deeply flavorful, this recipe brings indulgence to your dining table.
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Recipe Information
Ingredients
- 2 cups Basmathi rice
- 3 tablespoons Ghee
- 1 tablespoon Cooking oil
- 1 piece Cinnamon stick
- 5 pieces Cloves
- 1 piece Star anise
- 4 pieces Cardamom pods
- 1 large Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 inch Ginger, finely julienned
- 1 cup Evaporated milk
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Raisins (optional)
- 2 pieces Pandan leaves (optional)
- 2 tablespoons Fried shallots (for garnish)
Instructions
Wash the basmathi rice under running water until the water runs clear. Soak for 20 minutes, then drain.
Heat the ghee and cooking oil in a large pot or rice cooker over medium heat.
Add the cinnamon stick, cloves, star anise, and cardamom pods. Sauté until fragrant, about 1–2 minutes.
Add the sliced onion, garlic, and ginger. Cook until the onion becomes translucent and the mixture is aromatic.
Add the drained basmathi rice to the pot. Stir well to coat the rice with the spices and aromatics.
Pour in the evaporated milk and water. Add salt and mix well. If using pandan leaves, tie them into a knot and add to the pot.
If using a pot, bring the mixture to a boil, then cover with a tight-fitting lid and reduce the heat to low. Cook for 15–20 minutes or until the liquid is fully absorbed. If using a rice cooker, transfer the mixture to the rice cooker and let it cook as per its normal settings.
Once the rice is cooked, fluff it gently with a fork. Stir in the raisins if using.
Garnish with fried shallots before serving.
Serve warm with your choice of side dishes, such as curry, rendang, or acar.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 48.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1023 mg | 79% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
