One-Pot Fresh Savory Tomato Rice

Nasi Minyak, or Malaysian Ghee Rice, is a fragrant Southeast Asian rice dish traditionally featured during festive banquets and celebrations. Long-grain Basmati rice is gently toasted in clarified butter (ghee) and simmered alongside whole aromatic spices like star anise, cardamom, cinnamon, and pandan leaves. The addition of evaporated milk adds a delicate creaminess that pairs exceptionally well with rich side dishes such as beef rendang, sambal, or chicken curry.

• Prep Time: 15 Mins | Cook Time: 20 Mins | Servings: 4

Ingredients

• 2 cups Basmati rice (soaked 20 mins, drained)

• 2 tbsp pure ghee

• 1 tbsp cooking oil

• Whole Spices: 1 star anise, 1 cinnamon stick, 3 cardamom pods, 3 cloves

• 2 cm ginger (julienned) & 3 shallots (thinly sliced)

• 1 pandan leaf (knotted)

• 1/2 cup evaporated milk & 1.8 cups chicken broth

• Pinch of turmeric water for coloring

• Fried shallots and cashews for garnish

Step-by-Step Cooking Method

1. Temper Spices: Heat ghee and oil in a pot over medium flame. Sauté star anise, cinnamon, cardamom, and cloves for 1 minute.

2. Sauté Aromatics: Add ginger, shallots, and knotted pandan leaf until translucent and fragrant.

3. Toast Rice: Stir in drained Basmati rice gently for 2 minutes to coat each grain in spiced ghee.

4. Simmer: Pour in broth and evaporated milk. Bring to a rolling boil, then reduce heat to low, cover, and cook for 12 minutes.

5. Fluff & Serve: Drizzle turmeric water over random spots, rest off heat for 10 minutes, and fluff with a fork. Garnish with fried shallots and cashews.