Best Nasi Minyak Oil Rice Using Basmathi Rice Recipes

NASI MINYAK RECIPE (MALAY PILAU RICE)

Steps:

• Rinse the rice, drain and set aside.
• Halve the onion, then and slice thinly. Chop up the garlic finely. Either chop the ginger up finely too, or grate it. If using pandan leaves, tie them up with a knot in the middle, set aside.
• Heat the ghee on medium heat and fry the dry spices for 30 seconds. So that's the cinnamon, star anise, cloves and cardamom.
• Add the onion and fry for a minute, then add the garlic and ginger and fry for another minute.
• Tip in the rinsed and drained rice. Stir well to toast the rice and to allow it to take on that delicious, aromatic fat.
• Drop in the pandan leaves, if using. Pour in the water, half the evaporated milk and add salt. Bring everything to a boil on medium-high heat. Leave the rice to cook at this heat, uncovered, until the water has been absorbed, and you start to see little holes appearing on the surface of the rice. Then, cover the saucepan, and reduce the heat to the lowest setting. Cook for 12 minutes.
• At the 12 minute mark, the rice should be cooked. Take it off the heat and let the rice rest (without taking the lid off) for 5 minutes on a cool surface. A cool hob will do.
• After 5 minutes, drizzle the rest of the evaporated milk and fluff up the rice. Lose the pandan leaves before serving. You could fish out the spices if you want to, but I don't bother.

NASI MINYAK ("OIL RICE") USING BASMATHI RICE

Steps:

• wash and rinse the pre-soak rice.
• heat ghee and fry pounded ingredient.
• add in cinnamon stick, star anise, and cloves.
• fry until frangrant.
• add water (for 3 cups of rice, use 4.5 cups of water), evaporated milk and salt.
• bring to boil.
• pour the mixture into the rice and cook with rice cooker as you would a normal rice.
• do not stir until the rice is well cooked or else you will break the rice.

INDIAN STYLE BASMATI RICE

Steps:

• Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
• Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.