Tomato Rice
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.
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