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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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wonderful, fragrant rice dish. it has a beautiful golden yellow color. i got this recipe from a local newspaper food column and am very grateful to chat mingkwan, who published it in the paper. Ingredients:
2 tablespoons vegetable oil |
2 tablespoons minced shallots |
2 cups jasmine rice |
2 tablespoons ground turmeric |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 whole cinnamon stick |
3 whole kaffir lime leaves (optional) |
1 teaspoon salt |
1 tablespoon granulated sugar (optional) |
1 1/2 cups coconut milk |
1 1/2 cups chicken stock |
Directions:
1. combine all ingredients in a rice cooker, cover and switch on.
2. after 45 minutes, fluff rice and discard cinnamon stick and kaffir leaves before serving.
3. if using a regular pot with lid, heat oil and add shallots.
4. cook until light brown and fragrant.
5. add rice and stir until well coated with oil.
6. stir in rest of ingredients and bring mixture to a boil.
7. reduce heat to low medium and cover pot with lid.
8. simmer rice undisturbed for 10-15 minutes until fully cooked.
9. turn off heat and let stand 5-10 minutes.
10. fluff rice and discard cinnamon stick and kaffir leaves before serving.
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