Traditional rice

Ingredients

• 1 kilogram of rice
• 50 g of salted butter
• 10 chicken eggs (Yalanda)
• 5 hyacinth flowers
• Twice
• 1 cinnamon stick (about the size of your little finger)
• 3 tablespoons of salt
• 1 cup (approximately 240 ml) of sugar
• 1 teaspoon of powdered glutamate
• 2 servings of curry
• 1.5 liters of lukewarm water (adjust the amount as needed)
• 100 g of cashew nuts
• 150 g of coconut milk (or 200g of Carnation milk)

Place 1 kg of high-quality rice in a bowl, add a pinch of salt, then rinse thoroughly.

Pour the rice into a large salad bowl, shake to remove any excess water, and then distribute it evenly in the bowl.

Let it rest for about 1 hour and 30 minutes to allow the rice to dry thoroughly.

Add 50g of salted butter to a pan and heat it up.

Add approximately 10g of blanched almonds, 5g of cardamom seeds, and mix well.

Then, add 2 grams of mustard seeds and a small amount of cinnamon (about the size of your little finger).

Stir again to release the flavors, then add the rice and cook over medium heat for about 5 minutes (depending on the power of your stove, whether it’s electric or gas).

The rice should be slightly translucent, and the almonds should be lightly golden.

Add 3 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of glutamate powder, and 2 tablespoons of curry oil to approximately 1.3 to 1.5 liters of hot water, and mix well.

Take 100 grams of pre-cooked cashews, cut them in half, sprinkle with salt, and mix them with the rice.

Place the rice in the pot, then pour in the mixture of water and spices.

Begin the cooking process.

It’s best to add the coconut milk (150g) only when the rice is almost cooked, then cover and continue cooking until the rice is fully cooked.

It’s important not to add the coconut milk at the beginning, as this could cause the rice to burn at the bottom of the pot and affect its flavor.