Malay curried rice bowl

Asian 20 Mins Prep · 25 Mins Cook

1. Using a fine mesh strainer, rinse the rice thoroughly under cold running water until the water runs clear and all impurities have been removed. Drain well.
2. In a large, heavy-bottomed saucepan, heat the ghee over a medium heat. Add the Malay curry spice mix to the saucepan and sauté for a minute or until fragrant. Stir in the drained rice, coating it with the spices. Cook for a further 2-3 minutes, allowing the grains to toast slightly. Pour in the water and add the raisins, sugar and salt. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid opening the lid while the rice is cooking to retain steam and moisture.
3. Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the flavours to meld, and any remaining moisture will be absorbed.
4. Fluff the rice with a fork and divide between 4 bowls.
5. Roughly chop the cucumbers. Slice the capsicum. Slice the corn kernels off the cobb. Finely slice the radishes. Roughly chop the coriander.
6. Top the rice bowls with the prepared ingredients and serve.

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