Fish & Co. rice???

Herbed Butter Rice

20 min prep
4 servings

2	cups long grain rice, washed and drained
1	tablespoon butter or margarine
1	tablespoon oil
1	big onions, sliced
2	cloves garlic, chopped
3	cups water
1	lemongrass, smashed
2	pandan leaves, shredded and knotted
50	g celery, chopped
1/2	cup raisins
5	kaffir lime leaves, finely shredded (limau purut)
Seasoning
1/2	teaspoon salt, to taste
1	teaspoon instant chicken bouillon granules
1	teaspoon sugar, to taste
2	teaspoons fish sauce (Nampla)
1	dash pepper
Garnishing
	chopped spring onions
	chopped coriander
	toasted peanuts

1. Heat butter or margarine and oil in a wok.
2. Fry garlic and onions.
3. Add lemon grass and pandan leaves.
4. Stir in rice, celery and seasoning.
5. Mix well to combine.
6. Dish rice into an electric rice cooker.
7. Cook rice as usual.
8. When rice is almost cooked and dry, add all the raisins.
9. Stir well to mix.
10. Stand rice in cooker for 10 to 15 minutes.
11. Dish up rice and mix in kaffir lime leaves.
12. Divide rice into equal portions and serve on plates.