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Receta Butter Pandan Rice

Name: Butter Pandan Rice
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

de Global Cookbook

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Ingredientes

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

Direcciones

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.
Transfer rice to an electric cooker and cook until rice is fluffy. Loosen the cooked rice with a pair of chopsticks. Add in
(D) and combine well.
Dish out and serve with garnishing.