Easy Nasi Minyak (Butter Rice)
Fragrant, rich, and fit for a feast. This Nasi Minyak is cooked with ghee or butter, evaporated milk, and aromatic spices, with pandan leaves adding that extra touch of magic. Perfectly paired with traditional Malay curries like rendang for the ultimate comfort meal! Who’s craving a plate.
Ingredients
4 cups basmati rice, rinsed and soaked for 30 minutes
4 cups water
1 can evaporated milk
4 tbs ghee or butter
1 big onion, sliced
2 cloves garlic, sliced
1 inch ginger, sliced
1 cinnamon stick
1 star anise
4 cloves
6 cardamoms
2 screwpine leaves
2 tbs black currants
Salt to taste
fried onions and coriander leaves for garnishing
Method
1. In a skillet, heat ghee or butter.
2. Fry onion, garlic and ginger, cinnamon, cloves, star anise and cardamoms until aromatic.
3. Add screwpine leaves and rice and saute for a minute.
4. Add milk and water. Bring to a boil.
5. Pour the mixture into the rice cooker, add blackcurrants and cook.
6. When rice is cooked, sprinkle with fried onions and chopped coriander leaves.
