Tomato Rice

Preparation time : Under 10mn.

Cooking Time : Under 20mn.

Serves : 8

Ingredients

INGREDIENTS A

• 3 cups basmathi rice (wash clean, soak for 30 minutes & toss)
• 2 tablespoon ghee oil
• 50g yellow holland onion (sliced)
• 15g garlic (sliced)
• 1 cinnamon stick
• 5 clove
• 2 star anise
• 5 cardamon

INGREDIENTS B

• 100g tomatoes (crushed)
• 50g tomato puree
• 15g sugar
• 10g salt
• 6 cups water
• 1 pandan leaves (sliced to 3 pieces)
• 1 dried bayleaf

Preparation

1. Combine ingredients A in the Le Creuset Round French Oven 22cm pot. Heat over medium-low heat and stir until fragrant, about 5 minutes. Then add in soaked basmathi rice and stir well.
2. Then, add in ingredients B and mix well.
3. Add in pandan leaves and dried bayleaf, stir well. Pause cooking a quarter of the way through, and stir tomato rice. Put lid on, continue simmer until rice is tender and liquid is well absorbed.