This recipe is a hand-me-down recipe. The rice is fragrant and there is a slight sweetness due to the raisins. Eaten with curry and some fresh greens it is refreshing.
Makes: 4 servings
Preparation Time: 30 minutes
Cooking Time: 10 – 15 minutes
- 2 cups of Basmati rice, washed and drained
- 4 cups of water*
(*the proportion to cooking Basmati rice is 2 cups of water for 1 cup of Basmati rice). You can also see my previous post on cooking Basmati rice here.
- 40 grams of butter
- 3 tablespoons of olive oil
- 2 teaspoons of garlic paste
- 1 teaspoon of ginger paste
- 2 teaspoons of ground shallots
- 1 leaf of daun pandan or pandanus screwpine leaf, washed and knotted
- Zest of 1 lemon
- 1 cinnamon stick
- 1 clove of star anise
- 2 cardamoms
- 1 cube of Knorr’s chicken stock
- 1 teaspoon of sugar
- Salt and Seasoning powder to taste
- Heat the pot, add in the cooking oil and butter.
- Next add in the garlic, shallots, ginger and fry till fragrant.
- Add in the star anise, cardamom, cinnamon, raisins and knotted pandanus screwpine leaf. Fry till fragrant.
- Add in the water, rice and chicken stock cube, lemon zest and; salt, sugar and seasoning to taste. Ensure the chicken stock cube is dissolved. Mix well and cover.
- Put the flame to medium low for the rice to cook. Check after 10 – 15 minutes.
- Once the rice is cooked, turn off the heat. When serving garnish with crispy fried shallots.
This is a simple rice recipe. Give it a try. Better yet, improve on it and share for others to benefit. Have a good day.