Carrot Rice

I had a chance to taste carrot rice cooked by my colleague - Zabeha Hussin - this very morning. She is indeed a good cook. I wouldn't miss to beg for her recipe. I am sharing it here if you care to try it yourself. Ingredients: 1 kg basmati rice - wash and strain water ratio 1:1 4 carrots -grate 2 tbs condensed milk 1 cup evaporated milk 1/2 cup mint leaves juice coriander leaves lemon grass - pound once or twice tomato -diced ** 5 green chilis - blend and strain 4 onions - blend and strain 8 garlics - blend and strain 1 inch ginger - blend and take the juice only Method: Boil water in the rice cooker. *In another pot, heat some oil + ghee/planta. Saute cloves, cinnamon, cardamom, star anise and lemon grass. Then, add in ** until half brown. Once the water in the rice cooker is boiled, add in *, salt, condensed milk, diced tomato. Then add in rice, grated carrot and stir well. When the rice is 75% cooked, add in evaporated milk, mint leaves juice and coriander leaves. Let the rice cook. Serve the rice with fried/rendang chicken, Kurma beef and Air Asam. Air Asam Zabeha Blend onion, red chilli, cili padi, tomato, shrimp paste, salt and sugar. Mix with slices of onions and tomatoes.