When we first arrived in Malaysia, the bewildering array of food left us all a bit awed. Never had we seen such a vast variety of glorious food, a veritable feast for the senses. At first we were content to watch. However, Serita had no such qualms and as the years passed we became as adept as any Malaysian in making our choices. In Malaysia “Food” is a culture of its own representing the many...
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Clean and wash the rice thoroughly and drain completely.
Heat oil in a pan and stir fry the grated ginger and rice grains until they are completely coated, for about a minute or two.
Transfer the rice mixture to a rice cooker.
Add the stock, star anise, and knotted pandan leaves to the rice cooker.
Close the rice cooker and cook until the rice is done.
Serve hot with accompaniments such as soup, greens, and chicken.
Do not add extra salt as the chicken stock cubes already contain enough.
Knotted pandan leaves add a fragrant aroma to the rice, so ensure they are fresh.
Stir-frying the rice with ginger enhances the flavor of the dish.
Can I use a different type of rice?
Yes, you can use jasmine rice or any other fragrant rice, but basmati rice works best for this recipe.
What can I substitute for pandan leaves?
If pandan leaves are unavailable, you can skip them, but the dish will lack its signature aroma.
Can I make this dish vegetarian?
Yes, you can use vegetable stock cubes instead of chicken stock cubes for a vegetarian version.
Can I cook this without a rice cooker?
Yes, you can cook the rice in a pot on the stove. Ensure you monitor the water level and cook on low heat.
What accompaniments go well with chicken rice?
Chicken rice pairs well with soup, steamed greens, and roasted or boiled chicken.
I am an Applied Psychologist with a passion for cooking and helping people change their lives through Food Therapy (Nutrition and Cooking Classes)
