(Total time approx. 40mins)
INGREDIENTS (makes 4 servings)
2 cups rice
2-3 cups vegetable stock / water
1-2 tsp salt
2 ginger slices
1 cinnamon stick
1/2 pandan leaf (rampe)
1-2 tsp butter / oil
1 tsp mustard seeds
1 small onion
8-10 cloves garlic
8-10 curry leaves
2-3 cups grated carrot
Raisins and roasted cashew nuts
COOKING METHOD (~40mins):
Wash and drain the rice, put into rice cooker, add vegetable stock, salt, ginger, cinnamon and pandan leaf (rampe). Start cooking.
Cut onions, garlic and grate carrots
In a pan, heat butter / oil on medium-high heat. Add mustard seeds and cook until they start to pop, then add onions, garlic and curry leaves. Cook until a garlic and onions start to brown.
Turn heat off, then add grated and stir well
When rice is finished, stir in all ingredients from the pan, mix well.
Garnish with raisins and roasted cashew nuts