Ingredients

• 2 cups or 400 g Kainat Basmathi Rice
• 3 tablespoons or 45 ml vegetable oil (not olive oil)
• 3 tablespoons or 7.8 g mixed spice powder (1 star anise, cinnamon stick, cloves, and cardamom)
• 1 piece fresh ginger (chopped)
• 4 shallots (finely chopped)
• 1 ¼ cups or 300 ml chicken stock or vegetable stock
• ⅔ cup or 150 ml water
• 1 cup or 250 ml coconut milk
• ½ cup tomatoes (crushed)
• 2 teaspoons or 4 g sugar
• Salt to taste

Method

1. Rinse the rice in warm water to remove starch.
2. Wash until the water becomes clear (about 3 times).
3. Soak the rice in warm water for 30 minutes.
4. Heat the oil in a pot over medium heat. Add the mixed spice powder and stir for 1 minute until fragrant.
5. Add garlic, shallots, and ginger, and cook for 3 minutes (until golden brown).
6. Add the rice into the pot and mix well. Cook for another 2 minutes.
7. Add the crushed tomatoes and cook for 2 minutes.
8. Add stock, coconut milk, water, and sugar.
9. Bring the mixture to a boil, then reduce the heat to simmer.
10. Cover the pot and let it simmer for 15 minutes.
11. Remove the rice from the heat and let it rest for 5 minutes.
12. Fluff the rice with a fork.
13. Add salt to taste.

Tips: Fresh ginger, shallots, and garlic can be chopped using a food processor.