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6 pax   45 minutes

Good to Know

Want to get more fibre, vitamins and minerals? Just replace half of your white rice with brown rice to reap more health benefits.


500 g Siamese rice, washed and rinsed
650 ml water
2 drops blue colouring or a handful of telang flower (butterfly-pea flower)
3 pieces kaffir lime leaves
1 stalk lemongrass
1 tablespoon MAGGI® CukupRasa™
Ulam or leafy herb mixture:
Daun selom, sliced thinly
Pucuk ulam raja, sliced thinly
Long beans, sliced thinly
Bunga kantan, sliced thinly
Daun kesom, sliced thinly
Cabbage, sliced thinly
Lemongrass, sliced thinly
Daun kunyit, sliced thinly
Bean sprouts, cleaned and washed
Sambal budu for serving (optional)


1. Before you begin to cook the rice, shred finely the leafy herbs using a sharp knife. Set aside.

2. Next, add the rice, blue colouring or the telang flower (butterfly-pea flower), kaffir lime leaves, lemongrass, MAGGI® CukupRasa™ into the rice cooker. Finally, pour in the water and allow the rice to cook.

3. When the rice is cooked, serve it with a generous serving of the ulam.

Nutritional Info

Energy 325Kcal

Protein 7g

Fat 1g

Carbs 72g

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