Nasi Minyak is usually served at Malay wedding banquets. 'Nasi' means rice and 'minyak' means oil, so literal translation has its meaning as 'Ghee/Oil Rice'. I actually cooked this to go with the Rendang Tok dish which I posted few days back. It is long-grain rice boiled in evaporated milk and clarified butter (ghee). However, I substituted the ghee with normal butter.
1/4 cup ghee
2 pips garlic (chopped)
4 shallots (sliced thinly)
2 cups long-grain rice or Indian Basmati rice
2 cups water
1 cup evaporated milk
1/2 cup raisins
Heat ghee in a pan and saute the garlic and shallots. Add in the rest of the spices and saute for 5 mins till they are fragrant. Mix in the washed rice, water and milk. Mix in the raisins and cook until the water evaporates and the rice is well done. The reason the color of my rice is slightly darker than it normally should was because I had run out of cinnamon sticks, so I used 3/4 tsp cinnamom powder instead.