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  • Butter Pandan Rice

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    Butter Pandan Rice
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 500 gm rice
    • 650 ml water
    • 3 x big onions - cut into halves and slice thinly Lb.
    • 2 clv garlic
    • 2 x cm piece ginger
    • 1 x star anise (bunga lawang)
    • 8 x cloves (bunga cengkih)
    • 3 x cm piece cinnamon bark (kulit kayu manis)
    • 1/2 Tbsp. cumin (jintan putih)
    • 2 x knotted pandan leaves
    • 50 gm butter
    • 1 tsp salt or possibly to taste
    • 1/2 tsp sugar
    • 1 cube Maggi chicken stock
    • 3/4 tsp turmeric pwdr (kunyit pwdr)
    • 100 gm raisins
    • 100 gm mixed vegetables (blanch and drain well)
    • 100 gm toasted slivered almonds

    Directions

    1. Method:WASH rice and drain well. Heat butter and oil. Fry (A) and (B) until fragrant and onions turn limp. Add in (C). Fold in rice and continue to stir-fry. Add in water and pandan leaves. Fold in seasoning and turmeric pwdr.
    2. Transfer rice to an electric cooker and cook until rice is fluffy. Loosen the cooked rice with a pair of chopsticks. Add in
    3. (D) and combine well.
    4. Dish out and serve with garnishing.

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