The Face that will rock the World

Modern Art Museum

Saturday, August 9, 2008

The Rice

6 cups of uncooked rice, washed and drained

3 cloves of garlic - minced finely
1 shallot - minced finely
2 inches of ginger - bruised
1 cinnamon bark
2 star anise
2 cardamoms
2 screwpine (pandan) leaves - tied in a knot
Enough Soup to cook rice with.

Heat abt 2 tbsp of oil plus a few dashes of sesame oil in a wok. Saute the cinnamon bark, star anise, cardamoms, garlic, shallots and ginger till fragrant. Take care not the burn the garlic. Add pandan leaves. Then add in the rice. Stir and coat rice with the aromatic oil. Remove from heat and pour into your rice cooker. Add sufficient Soup to cook your rice as according to yr pot measurement plus a cup of extra soup to make sure the rice has enough soup to absorb. Cook rice in the cooker as u normally would. When cooked, give it a stir, remove pandan leaves and the aromatic spices (that u can see...hehe)

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