Tumeric Rice

Fried crispy shallots and
spring onions enhance the taste of the rice

This Tumeric Rice is cooked using Basmathi rice which I am serving with Devil's Chicken and Mixed Fresh Vegetables with Garlic Sauce.  Initially planned to cook a middle-eastern chicken curry 'Bamia Chicken' which is very spicy to go with the rice, but since I didn't have some of the spices in hand, I can only cook it some other time.
A very simple yet fragrant rice which goes well with any curry or fried chicken, prawns and fish.
Ingredients

[serves 3-4]

2 cups basmathi rice - washed and drain

2 shallots - sliced

1/2 inch piece ginger - sliced

1/3 tsp tumeric powder

1/2 tsp salt

1/2 tsp chicken stock granules

1-2 pandan leaves

600 ml or enough water to cook the rice

1/2 tbsp oil

1. Heat oil in wok to saute shallots and ginger until fragrant.
2. Add in the rice and seasoning.  Quickly mix together and transfer to a rice cooker to cook or steam with enough water to cook rice with pandan leaves.
3. Sprinkle with some shallot crisps.  
4. Serve with Devil's Chicken.