Butter Pandan Rice
By Amy Beh
Ingredients:
500g rice
650ml water
3 big onions - cut into halves and slice
thinly
(B)
Pound
2 cloves garlic
2cm piece ginger
(C)
1 star anise (bunga lawang)
8 cloves (bunga cengkih)
3cm piece cinnamon bark (kulit kayu manis)
1/2 tbsp cumin (jintan putih)
2 knotted pandan leaves
50g butter
Seasoning:
1 tsp salt or to taste
1/2 tsp sugar
1 cube Maggi chicken stock
3/4 tsp turmeric powder (kunyit powder)
(D)
100g raisins
100g mixed vegetables (blanch and drain well)
Garnishing:
100g toasted slivered almonds
Method:
WASH rice and drain well. Heat butter and oil. Fry (A) and (B) till
fragrant and onions turn limp. Add (C). Mix in rice
and continue to stir-fry. Add water and pandan leaves. Mix in
seasoning and turmeric powder.
Transfer rice to an electric cooker and cook till rice is fluffy.
Loosen the cooked rice with a pair of chopsticks. Add
(D) and combine well.
Dish out and serve with garnishing.
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