Nasi Minyak

Azlin Bloor’s nasi minyak is a Malay fragrant rice dish associated with weddings and religious occasions. This version cooks basmati rice with ghee, evaporated milk, pandan and whole spices, with a little turmeric giving the grains their yellow colour.

The rice is rinsed and drained. Onion is sliced, garlic is chopped and ginger is chopped or grated; the pandan leaves, when used, are tied into a knot.

Ghee heats cinnamon, star anise, cloves and cardamom before the onion, garlic and ginger are fried. Rice and turmeric are stirred through that aromatic fat, then water, salt and half of the evaporated milk join the pan.

The rice first cooks uncovered until its liquid is absorbed and small holes appear at the surface. The pan is then covered for a gentle final cooking period, followed by a rest off the heat without lifting the lid.

The remaining evaporated milk is drizzled over the rested rice before it is fluffed, and the pandan leaves are removed. Bloor suggests curries alongside the rice; the milk finish follows the family preparation she remembers from her grandmother, mother and aunt.