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Ingredients
- 560 gm rice grains (washed and liquid removed)
- 12 gm garlic (minced)
- 15 gm ginger
- 20 gm Pandan leaves (cleaned and knotted)
- 700 ml Chef Master Stock
- 5 gm salt
- 36 ml veg. oil
Directions
- MethodHEAT oil in a wok till warm. Saute/fry garlic, ginger and pandan leaves till fragrant.
- Fry rice grains for 2 min. Transfer them to a rice cooker. Add in Chef Master Stock and salt. Stir to mix well and cook in rice cooker.
- When the rice is cooked, let it stand for about 15 min before discarding the pandan leaves. With wet hands, form the cooked rice into balls.
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