|Fried crispy shallots and|
spring onions enhance the taste of the rice
A very simple yet fragrant rice which goes well with any curry or fried chicken, prawns and fish.
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
- Heat oil in wok to saute shallots and ginger until fragrant.
- 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.
- Sprinkle with some shallot crisps.
- Serve with Devil's Chicken.