Best 3 Nasi Minyak Oil Rice Using Basmathi Rice Recipes

**Nasi Minyak (Oil Rice) Using Basmathi Rice: A Malaysian Aromatic Rice Dish**

Nasi minyak is a traditional Malaysian dish made with fragrant basmathi rice, cooked in coconut milk and infused with aromatic spices. It is often served at special occasions such as weddings, festivals, and religious gatherings. This versatile dish can be paired with various curries, stews, and side dishes. This article presents three variations of nasi minyak recipes to cater to different preferences.

**The first recipe** is a classic nasi minyak recipe that uses basmathi rice, coconut milk, pandan leaves, lemongrass, and various spices.

**The second recipe** is a vegetarian nasi minyak recipe that uses a combination of basmathi rice, vegetables, coconut milk, and spices.

**The third recipe** is a nasi minyak kukus recipe, which is a steamed version of nasi minyak that is made without coconut milk.

Let's cook with our recipes!

NASI MINYAK RECIPE (MALAY PILAU RICE)

Nasi Minyak Recipe (Malay Pilau Rice) image

Nasi Minyak, a fixture at Malay weddings and religious occasions, is a dish of fragrant rice cooked with a little ghee, evaporated milk, spices and pandan leaves.

Provided by Azlin Bloor

Categories Side Dish

Number Of Ingredients 14

Ingredients

400 g basmati rice
2 Tbsp ghee
2 pandan leaves
680 ml water
70 ml evaporated milk (semi skimmed will work too)
1 tsp salt
⅛ tsp ground turmeric
1 medium onion (brown)
2 medium cloves garlic
2.5 cm ginger
1 small cinnamon stick
1 star anise
3 cloves
2 cardamom pods

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.

Nutrition Facts : Calories 315 kcal, Carbohydrate 57 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 410 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BASMATI RICE

Basmati Rice image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 tablespoon minced fresh parsley

Steps:

Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

NASI MINYAK ("OIL RICE") USING BASMATHI RICE

Nasi Minyak literally means 'Oil Rice', widely served on special occassion i.e. wedding celebration, with (usually) curry/spicy chicken or meat dishes. tips : soak the rice for 30 minutes prior cooking. rice to water ratio is 1 :1.5 (if cooked in rice cooker)

Provided by zizie zainal

Categories Long Grain Rice

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups basmati rice
2 tablespoons ghee
3 shallots
2 garlic cloves
1/2 inch ginger
1/2 inch cinnamon stick
1 piece star anise
3 pieces cloves
1/4 cup evaporated milk
salt

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.

Tips:

For the best results, use high-quality basmati rice. Look for long, slender grains that are free of blemishes.
Soak the rice for at least 30 minutes before cooking. This will help it absorb the water and cook evenly.
Use a heavy-bottomed pot or Dutch oven to cook the rice. This will help distribute the heat evenly and prevent the rice from sticking.
Add the right amount of water to the rice. A good rule of thumb is to use 1 1/2 cups of water for every cup of rice.
Bring the water to a boil, then reduce the heat to low and cover the pot. Simmer the rice for 18-20 minutes, or until all of the water has been absorbed.
Once the rice is cooked, remove it from the heat and let it rest for 5 minutes before fluffing it with a fork.
Serve the nasi minyak with your favorite dishes, such as rendang, satay, or ayam goreng.

Conclusion:

Nasi minyak is a delicious and versatile dish that can be enjoyed with a variety of foods. It is a popular dish in Malaysia and Indonesia, and it is also gaining popularity in other parts of the world. If you are looking for a new and exciting way to cook rice, give nasi minyak a try. You won't be disappointed!