40 g butter
2 garlic cloves, crushed
2 cm piece fresh ginger, peeled,
2 cup jasmine rice
3 dried bay leaves
600 ml chicken stock
¼ cup deep fried shallots
Angel hair chilli, to serve
- Melt butter in a large saucepan over medium heat, Induction setting 6. Add garlic
and ginger and stir for 1 minute until fragrant.
- Place rice, bay leaves, garlic mixture and chicken stock into a Solid steam tray.
- Steam at 100°C for 15 minutes.
- Remove from Steam oven, transfer to a serving dish and top with fried shallots
and angel hair chilli.