Tomato Rice

Name: Tomato Rice
Ingredients: 300 g long grain rice; 2 pandan leaves (knotted); 250 ml water; 125 ml UHT milk; 1 onion (sliced thinly); 1 clove garlic (chopped finely); 2 tbsp oil; 1 tsp fenugreek; 1 star anise; 3 cloves; 3 cm piece cinnamon stick; 2 cardamoms; 1 tomato (skinned, seeded and diced); 3½ tbsp tomato puree; 1/2 tsp salt; 1/4 tsp sugar; 1 tsp chicken stock granules

By AMY BEH

Ingredients

300g long-grain rice
2 pandan leavesknotted
250ml water
125ml UHT milk
1 onionsliced thinly
1 clove garlicchopped finely
2tbsp oil

(A):

1tsp fenugreek
1 star anise
3 cloves
3cm piece cinnamon stick
2 cardamoms

(B):

1 tomatoskinned, seeded and diced
3½tbsp tomato puree

Seasoning:

1/2tsp salt
1/4tsp sugar
1tsp chicken stock granules

Instructions

Heat oil in a deep saucepan, fry onion and garlic until fragrant. Add ingredients (A) and stir-fry well.
Stir in ingredients (B); mix. Add rice, water, milk and pandan leaves.
Bring to a boil uncovered, then lower the heat and simmer rice covered until all the water is absorbed and the rice is cooked and fluffy. Allow to stand for 10 minutes before serving with any curry of your choice.