Nasi Minyak | The Wedding Rice

Steps

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1. 1
   Prepare the aromatics: slice the shallots and onion, mince the garlic, cut or crush the ginger, and gently bruise the lower part of the lemongrass using the back of a knife.
   ▶ ≈0:49
2. 2
   Heat the ghee and margarine together in a pot, then add the lemongrass once hot.
   ▶ ≈2:22
3. 3
   Add the shallots and onion, and once fragrant, add the minced ginger and garlic.
   ▶ ≈3:24
4. 4
   Add the star anise, cloves, cardamom pods, and cinnamon stick, and sauté until all aromatics become fragrant and well-combined.
   ▶ ≈4:00
5. 5
   Add the knotted or bruised pandan leaf, then add the rinsed rice. Toss the rice thoroughly with all the aromatics and ghee until evenly coated.
   ▶ ≈4:26
6. 6
   Add the evaporated milk to the rice, then add water at about one-quarter the normal rice cooking water ratio (for 2 servings).
   ▶ ≈5:42
7. 7
   Bring the mixture to a boil over high heat, add a pinch of salt, stir well, and cover with a lid.
   ▶ ≈6:39
8. 8
   Reduce the heat and cook for approximately 15 minutes until the rice is fully cooked.
   ▶ ≈7:09
9. 9
   Turn off the heat, sprinkle fresh coriander on top of the rice, then drizzle a turmeric-water mixture over the surface.
   ▶ ≈7:21
10. 10
    Cover the pot and let it rest for about 10 minutes, allowing the residual heat to finish cooking the rice and set the color.
    ▶ ≈8:27
11. 11
    Open the lid, gently fluff and mix the rice until evenly colored, removing the coriander if desired. Serve garnished with fried shallots and parsley.
    ▶ ≈9:05