Halal Recipe: Malaysian Wedding-Style Ghee Rice (Nasi Minyak)

Recipe: Malaysian Wedding-Style Ghee Rice (Nasi Minyak)

Servings: 3–4 | Prep + Cook Time: 40 mins

Ingredients:

2 cups basmati or long grain rice 

2 tbsp ghee or butter 

1 small red onion – sliced thin

2 garlic cloves – sliced

1 inch ginger – julienned

1 cinnamon stick

2 cloves

2 cardamom pods

1 pandan leaf (optional, for aroma)

1/4 cup evaporated milk or coconut milk

Salt – to taste

Yellow food coloring (optional, just a few drops)

3 cups water

Instructions:

1. Wash rice and soak for 15 minutes. Drain well before cooking.

2. In a pot or rice cooker, heat ghee. Sauté onion, garlic, and ginger until lightly golden and fragrant.

3. Add cinnamon, cloves, cardamom, and pandan leaf. Stir for 30 seconds.

4. Add rice and stir to coat each grain in the spiced ghee.

5. Pour in water, evaporated milk, salt, and a drop of food coloring. Mix gently.

6. Cook as usual until rice is fluffy and aromatic. Let it steam for 5 minutes before fluffing.

Serving Suggestions:

Traditionally served at weddings with:

Chicken Kuzi

Beef or lamb curry

Acar (pickled salad)

Raisins or fried shallots on top

Nasi Minyak isn’t just rice — it’s a memory of celebration, of family seated shoulder to shoulder under a tent, of heartfelt prayers before the first bite. Even when served simply at home, it carries the warmth of weddings and the soul of tradition.

Golden, fragrant, and full of heart — this is Malaysian celebration on a plate. Whether it’s your first time trying it or a taste of home from far away, may it remind you that joy can live in something as simple as rice cooked with love.

"One du’a, one bite, one soul at a time".

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“A wedding on a plate. A memory in every bite.”