Nasi Hujan Panas (Rainbow Rice)

Nasi Hujan Panas is the colorful cousin of the more well known Nasi Minyak.  I don't know why it is called Nasi Hujan Panas but if I remember correctly it refers to the rainbow that forms after a short spell of rain on a sunny day.  

Before I begin, I would like to credit Chef Hanieliza whose "Senangnya Memasak..." (So easy to Cook...) series has given me much inspiration and guidance.  Her mini cookbooks also come with DVD of her demonstrating selected recipes from the books.  

What I love is her tagline "Gerenti Jadi!" (Guranteed Success!).  Now that is certainly what we want when we try out a recipe for the first time.  I highly recommend her books to anyone interested in Malay cooking as her recipes are simple and easy to follow.  And of course, guaranteed to succeed.

This rice dish is very flavorful and is usually served on special occasions like weddings and complements dishes such as Ayam Golek, Ayam Masak Merah or Kuzi Daging to name a few.

 

It is a simple rice dish to prepare and these are the ingredients I adapted from Chef Hanieliza's recipe :

For the rice :

1. 4 cups basmati rice (soak for 10 minutes, wash and drain)

2. 4 cups water

3. 1/2 cup milk

4. 2 stalks lemongrass (bruised)

5. 4 pandan leaves knotted

6. 1 cube chicken stock

7. Some red, green and yellow food coloring

Spices :

1. 3 cloves

2. 3 cardamom

3. 2 star anise

4. 1 inch cinnamon stick

5. 1 inch ginger (pounded)

6. 5 shallots (pounded)

7. 2 cloves garlic (pounded)

Oil to Saute Spices :

1. Enough oil to saute spices (I used grapeseed oil)

2. 1 tablespoon of ghee

Now, ghee gives the rice a distinct aroma, however if you do not like the smell of ghee, just leave it out or substitute with butter or margarine.

Method :

1. Heat oil and ghee in frying pan.

2. Throw in all your spice ingredients together with lemongrass and pandan.  Saute on medium heat until fragrant (about 5 minutes).

3. Put in the basmathi rice, chicken stock  and stir to ensure that the rice is properly mixed with the spices and coated with oil.

4. Transfer to rice pot and add water and milk.

5. Cook rice as normal.

6. When the rice is cooked, immediately pour in the coloring onto 3 spots and cover for another 15 minutes.

7. After 15 minutes, stir the rice to get an even mix of colours.

Spice ingredients

Pound ginger, shallots and garlic.

Bruised lemongrass and knotted pandan.

Basmati rice drained after soaking and washing.  I used Jasmine Pusa 1121 extra long grain basmati.

Transfer to rice pot after rice is mixed with sauteed spices.  I did this because I don't know how to cook rice on the stove.

The three stooges, Green, Red and Yellow, all waiting for the rice to cook.

Pour in the coloring on three spots.  Do not, I repeat, do not stir at this point.  Cover the rice pot for about 15 minutes.

Stir after 15 minutes to even out the colors.

A colorful dish to whet your appetite.