Nasi Minyak - Penang Style Scented Rice

The soaking and drying of the long grain rice produces a delicate rice dish by separating the kernels. Nasi minyak take little time and effort to complete, so plan accordingly.

5 from 2 votes

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Course: Brunch, Side Dish

Cuisine: Malaysia, Southeast Asian

Prep Time: 5

Cook Time: 20

Soaking and drying rice: 2

Total Time: 2 25

Servings:

Author: My Hungry Traveler

Equipment

4-quart saucepan with lid

Ingredients

2 cups Long grained rice, rinsed then soaked in water for 1 hour. Drained and dried in colander for 1 hour.
2 tbsp Ghee or 1 tbsp each butter and vegetable oil
1 medium Sweet onion, halved and thinly sliced (or 6 shallots)
2 cloves Garlic, minced
1 tbsp Ginger, peeled and shredded
2 inch Cinnamon stick
4 whole Cloves
2 whole Star anise pods
⅓ cup Cashews
⅓ cup Golden seedless raisins
3 tbsp Tomato ketchup
1 pinch Salt
3 cups Water
Fried shallot flakes, optional garnish

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Instructions

Prepare Rice - When rice is at the end of its drying cycle, heat ghee in a large saucepan over medium-high heat. Fry the onion slices, garlic, ginger, cinnamon stick, cloves, and star anise until onion becomes translucent, about 5 minutes. Add nuts, raisins and rice. Fry 2 minutes, stirring to be sure each grain of rice is covered in ghee. Stir in ketchup, water, and salt.
Cook Rice - Bring saucepan contents to a boil. Reduce heat to the lowest of lows, cover, and cook undisturbed for 18 minutes. Remove from heat and without lifting the cover, let rice sit undisturbed for another 10 minutes. Lift cover and fluff rice with a fork. Place a double layer of paper towel over the saucepan before putting the cover back on.
To serve, discard star anise, cinnamon stick, and cloves. Mound in the middle of a serving bowl or platter, sprinkle shallot flakes over, and serve.

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