INGREDIENTS :
3 Cups long grain Rice
4 tbs ghee or butter
2 medium Onions, finely sliced
6 Cloves
20 black Peppercorns
12 Cardamom pods, bruised
1 ½ tsp ground Turmeric
3 ½ tsp Salt
5 Cups Coconut milk
Rampe leaf (or 4 pieces Daun Pandan)
METHOD :
- Wash rice and drain thoroughly.
- Heat butter on a saucepan.
- Add onions and fry until golden brown.
- Add cloves, cardamom, peppercorns, salt, turmeric and rampe.
- Add rice and fry until rice is well coated with butter and turmeric
(stir constantly).
- Add coconut milk and bring to a boil.
- Reduce heat, cover with lid and cook for another 25 minutes or so
(until rice is cooked) without lifting the lid.
- When rice is cooked, the spices & leaves used will have surfaced to
the top. Remove them and serve hot with curries.
INGREDIENTS:
1 medium Onion sliced
1 hot green pepper sliced
4-6 curry leaves
2 pieces rampe
2 cloves garlic
2 tsps Raw curry powder (see recipe for raw curry powder)
1/8 tsp. Turmeric powder
1/8 tsp. finely ground, dry mustard
1/2 tsp. fenugreek seeds
1 tsp Salt
1 tsp medium tomato (cut into pieces) or 1/4 cup canned tomatoes
1 tsp Maldive fish (optional)
1 cup water
2 cups thick Coconut milk
METHOD:
Take all ingredients (except coconut milk) into a saucepan and
cook on slow heat. When the onions are soft and tomatoes are cooked,
add coconut milk. Allow to simmer while stirring for a little while.
Do not let the mixture boil. Take off heat, adjust salt and add a
squeeze of lemon juice. It is important to keep stirring after adding
coconut milk to prevent the milk from coagulating.
