Recipes
NASI MINYAK (OILY RICE)
Nasi Minyak (oily Rice)
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- 1 cup basmathi rice
- 4 tbsp oil
- 2 tbsp butter
- 2 shallots or 4 cloves red shallots
- 2 cloves garlic
- 1 cm ginger
- Handful of raisins
- Handful of cashew nuts
- Fried Shallots
- 1 1/2 cup water
- 1/4 cup single cream
- 1 cinnamon
- 4 cloves
- 1 star anise
- 1 cardamom
- Salt to taste
DIRECTIONS
Rince the rice at least twice and soak it in 1 1/2 cup water for at least 10 minutes.
Mince the shallots, garlic and ginger into a paste.
Heat the oil and the butter until melted in a pot. Fry the raisins for a couple of minutes and toss them dry.
Fry the paste with the spices till fragrant. Don't let it turn crispy.
Pour in the rice and the water. Pour in the cream too. Stir until it boils.
Add the raisins and nuts. Stir. Add the salt.
Transfer it into a microwaveable bowl and cook for around 15 minutes. You can also continue cooking it on the stove but it will probably take a longer time and you have to stir it often to make sure it doesn't burn.
Garnish with fried shallots. (You can make your own by shallow frying thinly sliced shallots 'till golden.
RECIPE BACKSTORY
RECIPE REVIEWS
This recipe sounds much too wonderful not to share, so if I just double the ingredients for 4 will it work just as well? Bonjody
Of course but you probably have to increase the cooking time in the microwave by 5 minutes. Do let me know when you've tried it.
Terimah kasi banjak Nina for sharing your Dalca and Nasi Minyak recipes. Both sound great and are new to us, since I couldn't find them in any of our Malaysian cookbooks. One quick question, instead of using half and half cream, could you not coconut milk? As far as the Rose syrup concerns, I haven't had that in ages. However my favorite Malaysian drink is djendol. We are looking forward to seeing many, many more recipes from you. God Bless, Axel & Kathie
Coconut milk would give it a slightly nutty flavour which is not suitable for this recipe and it wouldn't work with the butter/oil. My father just loves cendol but we never seem to make it at home because it is readily available by the roadside. I think the ingredients are hard to come by too here (in the UK), especially the green cendol.
MEDIA
TELL ME MORE
LATEST RECIPES
