DISH RESEARCH · Side dish
Nasi Hujan Panas
Azlita Aziz’s selected nasi hujan panas cooks aromatic basmati rice with milk, toasted nuts and raisins, then adds three colours before fluffing the grains together.
About Nasi Hujan Panas
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Azlita Aziz’s nasi hujan panas is a colourful rice dish adapted from a Pak Engku recipe. She reduces its quantities for her household and describes its bright appearance as suitable for entertaining guests and wedding meals.
Basmati rice is soaked, washed and drained. Almonds, raisins and cashews are toasted without oil, while shallots, garlic and ginger are ground for the aromatic base.
Ghee and butter heat together before cinnamon, star anise, cloves, cardamom and knotted pandan are sautéed. The ground aromatics follow, then milk, water and salt join the pot.
The rice and toasted almonds, cashews and raisins mix into that liquid before the rice cooker is closed. After cooking, holes are made in the rice and small amounts of red, green and yellow colouring are added.
The cooker is covered briefly while the colours spread, then the rice is fluffed so its coloured grains mix through. Aziz presents the finished rice with suitable accompanying dishes.
Ingredients in Nasi Hujan Panas
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Gheecooking medium
- Vegetable Oilcooking medium
- Waterbase
- Cardamomseasoning
- Cinnamonseasoning
- Cloveseasoning
- Ricebase
- Star aniseseasoning
- Onionseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.