An aromatic rice usually served for big celebrations like wedding, new year or birthdays.

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Name: Nasi Minyak Kampung
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Cuisine: Malay
Ingredients: 4 cups Basmati Rice; 3 1/2 cups Water; 1 1/2 cup Evaporated milk; 3 leaf Screwpine/Pandan tied in a knot; 1 stalk Lemongrass; 1 inch Ginger; 4 medium Sliced Shallots/red onions; 4 Garlic chopped; 4 tablespoons Ghee; 1/2 teaspoon Salt; 3 Cinnamon stick; 5 Cloves; 3 Star anise; 3 Cardamom Pods; 1 teaspoon Ground Tumeric; 1 tablespoon Water; 1/4 cup chopped parsley; 1/4 cup fried shallots

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INGREDIENTS

4 cups Basmati Rice
3 1/2 cups Water
1 1/2 cup Evaporated milk
3 leaf Screwpine/Pandan ; tied in a knot
1 stalk Lemongrass
1 inch Ginger
4 medium Sliced Shallots/red onions
4 Garlic ; chopped
4 tablespoons Ghee
1/2 teaspoon Salt
3 Cinnamon stick
5 Cloves
3 Star anise
3 Cardamom Pods
1 teaspoon Ground Tumeric
1 tablespoon Water
1/4 cup chopped parsley
1/4 cup fried shallots

INSTRUCTIONS

STEP 1.

Wash and rinse basmati rice and soak for about 20 mins.

STEP 2.

Slice shallots. Mince the garlic and peel the ginger.

STEP 3.

In a medium pan, heat ghee until it melts. Sauté lemongrass, ginger, shallots/onions, garlic, spices and pandan leaves until aromatic.

STEP 4.

Drain water from basmati rice and add it to the pan with the sautéd ingredients. Let rice turn a bit golden brown.

STEP 5.

Transfer the sautéd rice into a rice cooker. Add evaporated milk water and salt. Set the rice cooker to cook.

STEP 6.

Once rice has completely cooked, mix ground tumeric and tablespoon of water. Sprinkle tumeric water over cooked rice for coloring. Garnish with parsley and fried shallots.

Serve with other side dishes.

NOTES

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Nasi Minyak Kampung

4 cups Basmati Rice
3 1/2 cups Water
1 1/2 cup Evaporated milk
3 leaf Screwpine/Pandan tied in a knot
1 stalk Lemongrass
1 inch Ginger
4 medium Sliced Shallots/red onions
4 Garlic chopped
4 tablespoons Ghee
1/2 teaspoon Salt
3 Cinnamon stick
5 Cloves
3 Star anise
3 Cardamom Pods
1 teaspoon Ground Tumeric
1 tablespoon Water
1/4 cup chopped parsley
1/4 cup fried shallots

STEP 1.
Wash and rinse basmati rice and soak for about 20 mins.

STEP 2.
Slice shallots. Mince the garlic and peel the ginger.

STEP 3.
In a medium pan, heat ghee until it melts.  Sauté lemongrass,  ginger, shallots/onions, garlic, spices and pandan leaves until aromatic.

STEP 4. 
Drain water from basmati rice and add it to the pan with the sautéd ingredients. Let rice turn a bit golden brown.

STEP 5.
Transfer the sautéd rice into a rice cooker. Add evaporated milk water and salt. Set the rice cooker to cook.

STEP 6.
Once rice has completely cooked, mix ground tumeric and tablespoon of water. Sprinkle tumeric water over cooked rice for coloring. Garnish with parsley and fried shallots.

Serve with other side dishes.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (269g)
Recipe Makes: 10 Servings

Calories: 493
Calories from Fat: 124 (25%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 7.3g	36 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 1.4g
Cholesterol 35.4mg		11 %
Sodium 130.8mg		5 %
Potassium 497.3mg		13 %
Total Carbohydrate 80.3g		24 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 76.2g
Protein 12.8g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 493

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