Cumin onion rice

Basmati rice cooked with pandan leaves, then finished with coconut milk infused with cumin and onion. This recipe makes a large pot, ideal for family meals.

Ingredients

• 12 cups basmati rice

• Pandan leaves

• Salt

• 4 teaspoons cumin (washed and dried)

• 4 cups coconut milk

• 4 onions

Method

1. Wash the rice well. Cook it with 20 cups of water, salt and pandan leaves.

2. When the rice is half cooked, add the cumin and chopped onion to the 4 cups of coconut milk.

3. Pour this into the rice and stir a little.

4. When the rice in the pot starts to absorb the liquid, stir once more and cover with the lid.

5. When the milk is well absorbed, turn off the heat. Keep it covered.

Tips

• For the best flavour, leave the cumin and onion in the coconut milk until the flavour comes out before using it. About 3 hours works well.