mary berry malaysian rice method

malaysian rice method


  • Two cups long grain basmati rice washed and drained
  • One cup hot water
  • Two cups water
  • 3 kaffir lime leaf
  • 2 tsp shredded Lemongrass or 1 lemongrass
  • 2 pandan leaves (knotted)
  • 1 1/2 tbsp Coconut oil
  • 1/4 tsp salt

malaysian rice method

  • Drain the rice and rinse it. In 1 cup of boiling water, boil 12 butterfly pea flowers until they turn dark blue. This will take approximately 15 minutes.
  • In the rice, add blue flower water, lemongrass, lemongrass, lemongrass, pandan leaves, coconut oil, salt, and 2 cups of water. Mix in. 3. Boil on medium heat, covered, for about 10-12 minutes. To check if rice is formed (water has evaporated), open the cover.
  • Now Continue to boil on low heat for 3 minutes. Cover the pot. Verify that the rice is cooked. If the rice looks cooked, turn off the heat and allow it to cool (covered) for 15 more minutes.
  • Once ready to serve, take out the kaffir limes and pandan leaves. Mix thoroughly. 8. Place the rice in a bowl. Serve with your favorite curries and vegetables The type of stove and pot you use will affect the timing. If you’re using a Nyonya cooker to cook the rice, simply add all ingredients into a rice cooker. Let it cool for 15 minutes aftleaves it has been set to “Keep Warm”.

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