Since yesterday was Saint Patrick's Day let me serve you some green rice. Carlos is not a fan of plain white rice so if I cook rice for our dinner I always flavor it with some spices. Instead of using the regular long grain rice I used Basmati rice as I prefer less starchy rice. This rice is great to go with any type of curry. I added a few drops of green coloring to it and Carlos said the rice looks kind of funky ha ha... oh well, he always think the green color food I made like Kueh Ketayap , Pandan Chiffon Cake , Pandan Kaya Cake , Kueh Bakar and etc are funky. Anyway, I adapted this rice recipe from my friend Shereen’s Briyani Rice with some minor change.
500 gram Basmati rice
2 tbsp butter
2 ¾ cups water
¼ evaporated milk
1 tsp salt
2 cm cinnamon stick
3 slices ginger
2 screwpine/pandan leaves – knotted
1. Heat butter in a wok and fry spices except screwpine leaves until fragrant. Add rice and stir-fry well for about 2 - 3 minutes, then transfer rice into an electric rice cooker.
2. Add water, evaporated milk or, pandan leaves and salt, then switch on the rice cooker.
3. When rice is cooked, fluff it up with a fork and serve it with your favorite curries.