Cooking Instructions
- 1
Rinse the rice and drain. Set aside.
- 2
Pound the ingredients for the spice paste coarsely using a mortar and pestle. Set aside. Heat the ghee in a heavy-bottom pan over medium heat. Add the whole spices and fry for a few seconds until fragrant. Add the spice paste and pandan leaves and fry for 2 minutes until the mixture is slightly dry
and fragrant. - 3
Add the water and milk mixture and salt. Bring to a boil.
Add the rice and stir gently to mix. Turn the heat down and let it simmer until all the liquid has been evaporated or absorbed. Alternatively, cook the rice using a rice cooker. - 4
At this point, you can add some colour to the rice, if desired. Mix the orange and yellow food colouring powders separately with 1 tsp water. Sprinkle over the cooked rice and let it sit until you are ready to serve.
- 5
Stir the rice to mix the coloured grains.
- 6
Dish out and garnish with cashew nuts, cranberries,
crisp-fried shallots and/or chopped coriander leaves. Serve hot.
We are three Malaysian born ladies, living in the surroundings of Bristol. We love cooking, hosting and take pride of our authentic homecooked Malaysian dishes. We run a Malaysian food supper club, catering and events around the South West of England. Please follow us for great Malaysian recipes.
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