(Total time approx. 40mins)
INGREDIENTS (makes 4 servings)
2 cups basmati rice
2-3 cups vegetable stock** or water
2 ginger slices
1 pandan leaf (rampe)
1 lemon grass (sere)
1 cinnamon stick
1-2 tsp salt
1 tsp butter / oil
4-6 garlic cloves
10-15 curry leaves
1-2 cups cut parsley or kathurumurunga leaves, sarana leaves or any green leaves
**To make your own vegetable stock, collect peels from vegetables like potato, onion, garlic, carrot and collect the cut tops of leaks and other vegetables. Boil in a pot of 1-2 cups of water for 30-60 minutes. Remove the vegetables and use the water as stock. This keeps in the fridge for a week.
1/2 cup roasted green pumpkin nuts
COOKING METHOD (~40mins):
Wash and drain the rice, put into rice cooker, add vegetable stock
Crush ginger, cardamom, cloves and break pandan leaf (rampe), lemon grass (sere), cinnamon stick and half, add to rice cooker. Start cooking
Cut onion and garlic, then cook in a pan with butter, on medium heat until brown (about 5 mins)
Finely cut parsley (or other green leaves) and curry leaves
When rice is finished, stir in fried onions and garlic.
When rice has cooled down a bit, stir in parsley and curry leaves.
Garnish with roasted green pumpkin nuts