Ingredients
5 tbsp ghee
100 gm water
60 gm evaporated milk
500 g long grain rice,
-washed and drained
1 ½ tsp salt
2 screwpine leaf (pandan leaf)
Spices
10g ginger, pounded
5g shallots, sliced
6 cloves garlic, pounded
5 cm cinnamon stick
4 cardomoms
2 star anise
3 cloves
Method
1 Heat ghee in wok fry all the spices together for 3-4 minutes until fragrant.
2 Pour in the water and the evaporated milk.
3 Bring to a boil and add in the rice. Mix well.
4 Transfer the rice to a rice pot and add in the salt and screwpine leaves.
5 Cook the rice, gently stir occasionally.
Add or subtract the water for cooking the rice according to whether you
prefer your rice hard or soft.
