Nasi Pudina (Mint Rice)

Rice again? Yes please. Always and forever amazing for typical Malaysians like us. Rice, indeed is the love in my house (Kampung Fried Rice, Chinese Fried Rice & Dhal Rice). Fried rice of course is the easiest (Fish Ball Cabbage Fried Rice), we also, I vouch, can easily cook a rice dish in the rice cooker. Frankly speaking, I can't be bothered about cooking rice dishes on the stove or like how it is generally done in India, pressure cooker is also not famous in my kitchen. Why should I when rice cooker is for easy preasy way to a rice dish, and these days, rice cookers can do a lot more (Ghee Almond Rice & Pulao Rice). Right now, let me show you how to make this Nasi Pudina/Mint Rice, yes, get your rice cooker ready. Meanwhile, blend mint leaves with coconut milk, pour into rice cooker (yes, all of it, no need to strain), add washed rice and salt, gently stir and just allow rice cooker to do its job. That's it. See, I told you, rice cooker is my saviour, can we now clap to this refreshing, minty and creamy rice, which you can pair alongside anything, ranging from Spicy Crab Parathal, Lamb Kofta Curry, Prawn Yogurt Salad, Chilli Mutton, Indian Chicken Stew, Masala Tofu Beans, Cabbage Prawns, Fish Cutlet, Pan Fried Salmon, Chicken Tandoori, Ikan Masak Belacan, Cauliflower Curry, Green Peas Sambar, Carrot Cucumber Salad & Lemongrass Chilli Prawn.

Ingredients

2 cups white rice - wash and drain off excess water

1 small bunch mint leaves (about 1 cup)

1 cup coconut milk (can replace with cream or carton milk)

Salt to taste

2 cups water.

Method

Blend mint leaves with coconut milk till smooth.

Pour into rice cooker.

Add rice, water and salt.
Gently stir and cook. 

Once rice is cooked. gently fluff up with fork/chopsticks.

Optional: For the crunch, sprinkle some roasted peanuts before serving.

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