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”.