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3 cups long grain rice
4 tablespoons ghee
2 medium onions, peeled and finely
sliced
6 cloves
20 black peppercorns
12 cardamom pods, bruised
1½ teaspoons ground turmeric
3½ teaspoons salt
12 curry leaves
1 stalk dried lemon grass (use only the
bottom white inner part), optional
4 pieces daun pandan (screwpine leaves)
or rampe leaf, optional
about 5 cups coconut milk
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Method:
Wash rice and drain in a colander
thoroughly. Heat ghee in a large saucepan and add onion to fry
until it becomes golden brown and aromatic. Add cloves,
peppercorns, cardamom pods, turmeric, salt, curry leaves, lemon grass
and pandan or rampe leaf. Add drained rice and fry, stirring
constantly for 2-3 minutes until rice is well coated with ghee and
turmeric. Add coconut milk and bring to the boil. Once
boil, reduce heat to very low, cover tightly with the lid and simmer
for 20-25 minutes. Do not lift the lid during simmering.
When rice is cooked, let the rice sit in the pot for 5 minutes,
covered. By then the spices will have come to the top.
Remove spices and leaves used for flavoring and fluff up the rice
lightly with a fork or chopstick. Serve hot, accompanied by pork
badun or other curries and accompaniments.
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