Lemongrass Rice

35 minutes

10 Servings


Serve a special rice menu this Eid, fragrant and tasty lemongrass rice. Also delicious to be eaten with our Minang-Style Chicken Gulai.

6 tbsp | Ghee |
1 stalks | Cinnamon sticks |
1 no | Star anise |
2 no | Cardamom |
2 strings | Pandan leaf |
1 no | Red onion, chopped |
5 cloves | Garlic, chopped |
2 inches | Ginger, sliced |
8 stalks | Lemongrass, grinded |
6 cups | Rice, soaked for 1 hour and drained |
2½ tbsp |
Seri-Aji® Chicken Flavour Fried Rice Seasoning 72g |
150 ml | Thick coconut milk |
5 cup | Water |
2 cup | Pandan water (juice) |

- Melt ghee in a heated pot, stir-fry cinnamon, star anise, cardamom and pandan leaf until fragrant.
- Add red onion, garlic, ginger and lemongrass, stir-fry until fragrant and browned.
- Add rice and stir-fry for a while. Transfer to an electric rice cooker.
- Add Seri-Aji® Chicken Flavour Fried Rice Seasoning 72g, add thick coconut milk, water and pandan water. Stir well, press the switch and let it cook.
- Ready to be served.

After the rice is cooked, use a fork or chopsticks to loosen the rice so that the rice does not break.


