Recipe Ingredient
- 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
- (A):
- 1 tsp fenugreek
- 1 star anise
- 3 cloves
- 3 cm piece cinnamon stick
- 2 cardamoms
- (B):
- 1 tomato skinned, seeded and diced
- 3½tbsp tomato puree
- Seasoning:
- 1/2 tsp salt
- 1/4 tsp sugar
- 1 tsp 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.
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