Ever tried cooking rice in banana leaves? It's a game changer. Those leaves add a subtle, herby flavor that's hard to beat. It’s a simple touch that brings a little bit of tropical flair right to your dinner table. I picked up this trick while exploring traditional cooking methods used in various Asian cuisines, and it's incredibly easy to do at home.
Give this recipe a shot the next time you want to spice up your rice game. You just sauté some shallots, garlic, and ginger, mix in your rice and some homemade Garam Masala for a kick, then wrap it all up in a banana leaf and let your rice cooker do its thing. It’s a perfect side dish for just about anything spicy or rich—like a good Ayam Lemak or some hearty Daging Black Pepper. Honestly, it’s such a simple way to add a bit of excitement to
Ingredients:
(Serve 4)
Equipment:
Rice Cooker
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Please visit my "How To Make Chicken Stock" page for the recipe.
Wash and drain the rice with some water until the water runs clear, about 5 times.
Set it aside until ready to use.
In a skillet over medium heat, add oil and ghee.
Once the oil is heated up, add in shallots, garlic and ginger.
Season with salt and pepper.
Saute until aromatic.
Add in garam masala.
Saute until well combined and aromatic.
Add in the washed rice and saute until well coated.
Lightly toast the banana leaves over open fire to soften.
Lined the rice cooker with the banana leaves.
Transfer the rice mixture onto the banana leaves.
Add in the chicken stock.
Cook rice as per the rice cooker manufacturer's instructions.
When the rice is cooked, fluff the rice with a fork.
Keep warm until ready to serve.
I served my banana leaf rice with my Ayam Lemak Chili Padi and Daging Black Pepper.
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