Ingredients :
- Rice – 450 g
- Ghee (clarifi ed butter) – 60 g
- Shallots – 6, peeled and sliced
- Garlic – 2 cloves, peeled and sliced
- Ginger – 1.25-cm knob, peeled and shredded
- Cinnamon stick – 2.5-cm length
- Cloves – 3
- Cardamom – 3 pods
- Star anise – 1
- Water – 680 ml
- Screwpine (pandan) leaves – 3, knotted
- Evaporated milk – 3 Tbsp
- Salt – 1 heaped tsp
- Raisins – 90 g
- Crisp-fried shallots
Method :
- Wash rice, drain and put into a rice cooker.
- Heat ghee in a wok and fry shallots, garlic, ginger and spices until fragrant. Add water, screwpine leaves, evaporated milk and salt. Stir well and bring to the boil.
- Pour contents of wok into rice cooker. Cook until rice is done. Serve hot, sprinkled with raisins and shallot crisps.
Preparation time : 15 minutes
Cooking time : 25 minutes
Serves 4
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