Recipe Ingredient
- 875g long grain rice, washed and drained
- 2 tbsp margarine or ghee
- 3cm piece old ginger
- 1 clove garlic
- 4 shallots, sliced
- 1 onion, sliced
- 2 pandan leaves, knotted
- 1/4 tin evaporated milk
- Just enough water
- 1 tsp salt or to taste
- Spices:
- 2 cardamoms
- 2cm piece cinnamon stick
- 2 cloves
- 1 star anise
Instructions
- Pound garlic and ginger together. Heat margarine or ghee in a deep pot. Fry shallots till almost golden. Add onion, the ginger and garlic mixture and spices. Fry until aromatic.
- Mix in rice, salt, milk, just enough water and pandan leaves. Cook until mixture boils. Lower the heat and cook till rice turns fluffy. Serve rice hot with any curry dish.
