Nasi Minyak Recipe Rice Cooker
Description
Nasi minyak is a fragrant, fluffy and flavorful Malaysian rice dish. It is a type of Asian rice that is cooked in a mixture of spices, ghee, and coconut milk. Traditionally, nasi minyak is served with a variety of side dishes such as chicken curry, beef rendang or other curries. Nasi minyak is popular among Malaysians as a special occasion dish and is often served during festive occasions such as Hari Raya. With this easy nasi minyak recipe, you can now enjoy this dish at home without having to go to a restaurant.
Ingredients
- 2 cups basmati rice
- 4 cloves garlic, minced
- 2 tablespoons ghee
- 2 pandan leaves, tied into a knot
- 1 teaspoon turmeric powder
- 2 cups coconut milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 cups water
Instructions
1. Begin by washing the basmati rice in a sieve until the water runs clear. Drain the rice and set aside.
2. Heat the ghee in a large saucepan over medium heat. Add the garlic and fry until fragrant. Add the pandan leaves and turmeric powder and stir to combine.
3. Add the coconut milk, sugar, salt and water to the saucepan and bring to a boil. Add the basmati rice and stir to combine. Reduce the heat to low and cover the saucepan with a lid.
4. Cook the rice for about 15 minutes, or until the liquid has been absorbed. Remove the saucepan from the heat and let the rice sit for 10 minutes before fluffing with a fork.
5. Serve the nasi minyak with your favorite side dishes and enjoy!
Equipment
To make this nasi minyak recipe, you will need a large saucepan, a sieve, and a rice cooker. You will also need a wooden spoon or spatula for stirring.
Notes
If you don't have a rice cooker, you can also make nasi minyak in a saucepan. Follow the same instructions as above, but cook the rice on low heat for about 25 minutes, or until the liquid has been absorbed.
Nutrition
One serving of nasi minyak contains approximately 200 calories, 4g of fat, 36g of carbohydrates, and 4g of protein. It is a good source of vitamin C, potassium, and dietary fiber.
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