Effortlessly made in the rice cooker, a versatile kitchen appliance designed for simple and efficient cooking. Beyond just cooking rice, I rely on the rice cooker for a variety of rice dishes. One of its best features is that you don’t have to worry about rice being burned or undercooked (LEMONGRASS RICE).
For this vibrant, colorful, and grainy rice cooked with spices, using basmati super long rice is ideal. Consider splurging on saffron strands - worth the investment for its floral earthy notes, subtle honey-like taste, and light golden hue (SAFFRON RICE).
Ingredients
2 cups Super Long Basmati rice (washed and rinsed)
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, sliced
Spice mixture: 1 bay leaf, 1 star anise, 4 cloves,
2 cinnamon sticks, 4 cardamom pods (lightly crushed)
1 ½ cups thick coconut milk
2 pinches saffron strands (soaked in 2 tbsp hot
water)
2 tbsp roasted almonds (roughly pounded)
2 tbsp ghee
2 cups frozen mixed vegetables
3 cups water
Salt, as needed
Heat the rice cooker and add ghee.
Sauté the sliced shallots until translucent.
Add ginger paste, garlic paste, spices, and green chilies.
Cook for 1-2 minutes.
Stir in the washed rice and mix well with the spices.
Pour in the coconut milk and water, then add salt.
Mix in saffron and frozen vegetables.
Gently stir with a chopstick or fork to combine.
Sprinkle roasted almonds on top before serving.
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