Tuesday, 10 April 2012

Tomato Rice

3 cups rice - washed and drain
3 cups water
2 tblsp ghee
1tsp tomato puree
1 tsp chicken stock
1 tblsp evaporated milk
1 tblsp condensed milk
2 pcs pandan leaves- tie into knot
Few stalks mint leaves
Salt to taste

Items A
3 small onions - sliced
2 garlic
1 stick cinnamon
2 star anis
3 pcs cradamom cloves

Items B - Pounded
1 tsp cumin seeds
1 tsp fennel seeds
2 garlic
1/2" ginger

1. Melt ghee with1 tblsp of cooking oil. Saute' items A until brown.

2. Put in pandan leaves, items B & tomato puree. Stirs until fragrant
3. Add in water, rice, milk, chicken stock & salt to taste. Cook for about 10 mins with slow heat
4. When rice is cooked, place few pricks mint and cover the pot again. Remove from heat
5. Served with Ayam Masak Merah or Chicken Rendang (see my previous recipes)

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