500g long grain rice, washed and drained well
3 screwpine leaves, knotted
1/2 grated coconut
3 cups water
Tinge of turmeric powder
1 tsp salt
2 tbsp oil
1 tbsp margarine
2cm piece cinnamon stick
1 star anise
l/2 Bombay onion, sliced finely
2 cloves garlic, smashed
Add three cups water to the grated coconut and squeeze out santan.
Heat margarine and oil in a wok. Fry cinnamon stick, cardamoms, star anise, onion and garlic until fragrant.
Put in rice and turmeric powder, fry well until evenly tossed in oil. Transfer rice to rice cooker. Add coconut milk, screwpine leaves and salt. Cook rice until it is soft and fluffy. Serve warm.