Brighten your plate with Nasi Hujan Panas or Rainbow Rice — A Malaysian rice dish that’s colourful, flavourful, and easy to make!
Nasi Hujan Panas is a Malaysian classic rice dish, that literally means “Hot Rain Rice”. The best time to see a rainbow is supposedly after a quick rain spell on a sunny day, and that’s how this dish gets its name! This is a fragrant rice dish, speckled with bright colours. This is not just a pretty dish – this is a fragrant rice dish that is rich in flavour! The flavour is very close to Nasi Minyak or Ghee Butter Rice.
This post will introduce three easy methods of making Nasi Hujan Panas, each with its own pros and cons, so you can choose the one’s the most suitable.
Why You’ll Love This Recipe
- Irresistibly Eye-catching: We eat with our eyes first, and rainbow rice is a showstopper! With its kaleidoscope of colours, it’s sure to wow your guests and elevate any meal from ordinary to extraordinary.
- Fun for All Ages: Whether you’re cooking with kids or entertaining friends, rainbow rice adds an element of fun to mealtime! It’s bursting with aroma and flavour too, so this dish has both looks AND substance!
- Simple and Convenient: Using a rice cooker streamlines the process, so you can focus on enjoying the cooking experience without the hassle of constant monitoring.
Rice Cooker FAQs
What rice cooker to use?
Any rice cooker will work! This is the rice cooker I use (and love!) – but again, this will work with any rice cookers:
- Zojirushi NS-ZCC10 Neuro Fuzzy Cooker
- Zojirushi NS-ZAQ10 Micom Fuzzy Logic (the exact one I purchased – this is the same as the model above; it’s labelled differently in Singapore/Southeast Asia. This is a ‘Made in Japan’ model.)
My rice cooker is not heating up?
Yes it is – it’s just not heating up as fast as over a stovetop! Rice cookers generally work by gently heating up, this makes it not as effective an equipment to properly stir fry, unless it has a specific setting built-in for it. However for sauteing and tempering of spices and aromatics, it’s perfect! The gentler heat allows full release of flavour, without any risk of burning the spices.
TIP! To enable quicker heating up of the rice cooker: close the lid after each sauteing step!
My rice cooker is done cooking before the rice is done.
Simply restart the cooking process once the rice is ready to be cooked through. This can be a simple push of a button to reset, or you may need to plug and unplug the rice cooker to reset.
What is the rice to liquid ratio?
The general measurement is 1:1 for cooking in the rice cooker. So 1 cup of rice to 1 cup of liquid. If your rice cooker has a measurement line (like my Zojirushi) you simply fill the pot up until the line.
For Nasi Hujan Panas, the ratio for rice to milk to water is 2:1:1. Add the evaporated milk first, before topping up the remainder liquid with water.
What if I don’t have a rice cooker?
You can make this over the stovetop too! The rice to liquid ratio however will change:
Rice to Liquid: 1:2
For Nasi Hujan Panas, top up the additional liquid with water instead of milk.
Rice to Milk to Water: 2:1:3
Follow the sauteeing instructions, as per recipe. After stirring in the liquids, close the lid and let steam until rice is fully cooked. The colouring process is the exact same!
Key Ingredients for Nasi Hujan Panas
- Basmati Rice: Jasmine white rice will also work.
- Ghee or Butter: A dollop of ghee or butter will add a gorgeous aromatic richness to the rice! I like to use butter. If I’m using ghee, I like to dilute it with about a couple teaspoons of neutral-tasting oil as I find it to be too strong and gamey by itself – but this step is optional.
- Dry Whole Spices: Cinnamon, star anise, cardamom pods, cloves are the main whole spices used here.
- Aromatic Paste: The aromatics required are simple, just the usual suspects of onions, ginger and garlic. I like to blitz them into a paste, but you can also slice the ingredients.
- Evaporated Milk: This is the key ingredient that differentiates Nasi Hujan Panas! Evaporated milk (careful to not use sweet condensed milk!) will add a richness or ‘lemak’ to the rice. Replace with full-fat milk if you can’t find evaporated milk.
- Pandan Leaves: Fresh pandan leaves knotted or bruised will add fragrance to the dish! Feel free to replace with a couple drops of pandan essence, or omit it altogether.
- Salt & Sugar: Nasi Hujan Panas differ slightly with other rice dishes because it has a slight sweetness to it from the additional sugar! I prefer to omit sugar, but a pinch of salt will always help to enhance the flavours.
- Chicken Stock Powder/Cube: This is going to add an extra layer of flavour to the rice. I use a teaspoon of chicken stock powder for this recipe, if using a stock cube, crush in just about 1/4 a cube. In my opinion, you can omit this!
- Food Colouring: Without colour, this rice is just not right! Continue reading for more details.
Making the Rainbow for Nasi Hujan Panas
Traditionally, red, yellow and green food colouring are used – but there is no reason why you can’t just let your imagination run wild! I like to keep the primary colours of red, yellow and blue in my arsenal for mixing and matching to my heart’s content. I use artificial food colouring for the best (and affordable) results.
If you are iffy about using artificial colours, there are natural colouring to source for. Do note they will be far more expensive than the artificial colouring. I would recommend purchasing just the primary colours, so you can mix and match colours.
I’ve also tried these DIY natural food colouring methods:
- Blue: 1-2 dried butterfly blue pea flower, steeped in 2-3 tbsps of warm water.
- Yellow: 1/4 tsp turmeric powder stirred in 2-3 tbsps of warm water
These two are ok, but will not achieve the bright speckled colours that food colouring will quickly deliver.
Key Steps to making Nasi Hujan Panas – 3 Ways!
Method #1: One Pot Rice Cooker Method
This method tempers the spices and aromatics straight in the rice cooker pot itself! This keeps the cooking all in just one pot, minimising the amount of dishes to wash! Depending on your rice cooker, this can take significantly longer than Methods #2 and #3.
1. Rinse Rice & Prep Aromatics
Rinse basmati rice until water runs clear. You can do this right in the rice cooker pot for convenience. Drain the water, and place the pot with the rinsed rice in the rice cooker.
Blend onions, ginger and garlic to a paste. Alternatively, slice the aromatics.
2. Temper Spices
Turn on the rice cooker, add butter or ghee and the dry whole spices. Let the butter melt, and saute until fragrant.
3. Saute Aromatics
Add onion, garlic and ginger paste and pandan leaves. Stir fry until fragrant.
4. Add Rice & Milk
Once fragrant, add all of the rinsed basmati rice. It’s ok if it’s not drained properly!
Top up with evaporated milk and water. Add salt and sugar.
5. Cook!
Stir to combine. Once well-combined, close the lid and cook! You might need to restart the cooking process. Simply turn off the rice cooker, and turn it back on, and the rice cooker will restart.
6. Add Colouring
Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. You can also just pour the food colouring over the rice, but I find that poking holes will distribute the colours a lot easier!
Close back the lid and let steam for another 5 minutes. There is no need to turn on the rice cooker, we are simply making use of the residual heat and steam.
This resting step is IMPORTANT! Letting it rest will prevent the colours from being muddied. This will allow the rice grains to soak up some of the food colouring, so you have solid bright colours on the rice grains.
7. Fluff!
5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.
8. Serve immediately!
Once well-combined, rice is ready! Option to garnish with fried shallots.
Method #2: Aromatic Stir Fry
This method is similar to Method #1, except it takes the sautéing of spices and aromatics in a separate pan over the stove top. Although it requires an extra pan, you can sauté the ingredients MUCH quicker – think just 5 minutes over the stove vs 10 to 15 minutes in the rice cooker.
1. Rinse Rice & Prep Aromatics
Rinse basmati rice until water runs clear. You can do this right in the rice cooker pot for convenience. Drain the water, and place the pot with the rinsed rice in the rice cooker.
Blend onions, ginger and garlic to a paste. Alternatively, slice the aromatics.
2. Saute Spices & Aromatics
In a pan, add butter/ghee and oil. Place over low to medium heat. Add the dry whole spices and saute until fragrant, about 1 minute.
Add onion, garlic and ginger paste and pandan leaves. Saute until fragrant, for about 1-2 minutes.
Turn off the heat.
3. Add to Rice
Pour in the sautéed paste over the basmati rice. Pour in milk and water. Season with salt and sugar. Stir to combine.
4. Cook!
Close the lid and cook at regular rice cooker settings.
5. Add Colouring
Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. You can also just pour the food colouring over the rice, but I find that poking holes will distribute the colours a lot easier!
Close back the lid and let steam for another 5 minutes. There is no need to turn on the rice cooker, we are simply making use of the residual heat and steam.
This resting step is IMPORTANT! Letting it rest will prevent the colours from being muddied. This will allow the rice grains to soak up some of the food colouring, so you have solid bright colours on the rice grains.
6. Fluff!
5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.
7. Serve immediately.
Once well-combined, rice is ready! Option to garnish with fried shallots.
Method #3: Dump-And-Go Rice Cooker
This is by far the EASIEST method! Your rice may not be as flavourful as if you’ve tempered the spices and aromatics BUT it’s not completely devoid of flavour! I opt for this when I need a quick and effortless rainbow rice.
1. Rinse Rice & Prep Aromatics
Rinse basmati rice until water runs clear. You can do this right in the rice cooker pot for convenience. Drain the water, and place the pot with the rinsed rice in the rice cooker.
Blend onions, ginger and garlic to a paste. Alternatively, slice the aromatics.
2. Add Liquid
Add evaporated milk and water to the rice.
3. Add Everything Else
Add the dry whole spices, onion, garlic and ginger paste, pandan leaves, salt, and sugar to the pot. Stir until well combined.
4. Cook!
Close the lid and cook at regular rice cooker settings.
5. Add Colouring
Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. You can also just pour the food colouring over the rice, but I find that poking holes will distribute the colours a lot easier!
Close back the lid and let steam for another 5 minutes. There is no need to turn on the rice cooker, we are simply making use of the residual heat and steam.
This resting step is IMPORTANT! Letting it rest will prevent the colours from being muddied. This will allow the rice grains to soak up some of the food colouring, so you have solid bright colours on the rice grains.
6. Fluff!
5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.
7. Serve immediately
Once well-combined, rice is ready! Option to garnish with fried shallots.
How to Serve Nasi Hujan Panas
Nasi Hujan Panas can be served as is, or you can garnish with fried shallots and chopped coriander for freshness.
Serve this as the perfect accompaniment to your dishes! These are the usuals:
More Recipes Like This
- Easy Lontong or Nasi Impit (Compressed Rice Cakes)
- Easy Nasi Minyak | Malay Ghee Butter Rice (rice cooker recipe)
- Nasi Ulam | Malaysian Herbed Rice
- Butterfly Blue Pea Nasi Lemak | Blue Coconut Rice
Nasi Hujan Panas | Malaysian Rainbow Rice
4
servings5
minutes30
minutesIngredients
2 cups basmati rice
1 cup evaporated milk
1 cup of water, or enough to cook rice
2 tbsps ghee or butter*
2 pandan leaves, knotted
1/2 tsp salt
1/2 tsp sugar (optional)
1 tsp chicken stock powder (optional)
- Dry Whole Spices
1 stick cinnamon
1 star anise
3-4 cardamom pods
5-6 cloves
- Aromatics
1 onion, peeled and roughly chopped
3-4 cloves garlic, peeled
1/2-inch ginger, peeled and roughly chopped
1/4 cup water, for easier blending
- Food Colouring
1/4 tsp red food colouring
1/4 tsp yellow food colouring
1/4 tsp blue food colouring
Directions
- One Pot Rice Cooker Method
- Rinse basmati rice until water runs clear. Blend onions, ginger, garlic and a splash of water to a paste. Alternatively, slice the aromatics.
- Turn on the rice cooker, and add ghee/butter and cinnamon, star anise, cardamom pods and cloves. Let the butter melt with the spices, and saute until fragrant.
- Add onion, garlic and ginger paste and pandan leaves. Stir fry until fragrant.
- Once fragrant, add all of the rinsed basmati rice. Top up with evaporated milk and water. Add salt, sugar and chicken stock powder.
- Stir to combine. Once well-combined, close the lid and cook! You might need to restart the cooking process. Simply turn off the rice cooker, and turn it back on, and the rice cooker will restart.
- Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. Close back the lid and let rest for another 5 minutes.
- 5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.
- Once well-combined, rice is ready! Option to garnish with fried shallots.
- Aromatic Stir Fry
- Rinse basmati rice until water runs clear. You can do this right in the rice cooker pot for convenience. Drain the water, and place the pot with the rinsed rice in the rice cooker. Blend onions, ginger and garlic to a paste. Alternatively, slice the aromatics.
- In a pan, add butter/ghee and oil. Place over low to medium heat. Add the dry whole spices and saute until fragrant, about 1 minute. Add onion, garlic and ginger paste and pandan leaves. Saute until fragrant, for about 1-2 minutes. Turn off the heat.
- Pour in the sautéed paste over the basmati rice. Pour in evaporated milk and water. Add salt, sugar and chicken stock powder. Stir to combine.
- Close the lid and cook at regular rice cooker settings.
- Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. Close back the lid and let rest for another 5 minutes.
- 5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.
- Once well-combined, rice is ready! Option to garnish with fried shallots.
- Rice Cooker Dump-And-Go
- Rinse basmati rice until water runs clear. You can do this right in the rice cooker pot for convenience. Drain the water, and place the pot with the rinsed rice in the rice cooker.
Blend onions, ginger and garlic to a paste. Alternatively, slice the aromatics. - Add evaporated milk and water to the rice.
- Add the rest of the ingredients: dry whole spices, onion, garlic and ginger paste, pandan leaves, salt, sugar and chicken stock powder to the pot. Stir until well combined.
- Close the lid and cook at regular rice cooker settings.
- Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. Close back the lid and let rest for another 5 minutes.
- 5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.
- Once well-combined, rice is ready! Option to garnish with fried shallots.
Did you make this recipe?
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