malaysian rice method
ingredients
- 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”.