Chicken Rice Rice

Ingredients

• A small tub of butter
• 2 slice of ginger (3-4 inches long) chopped finely
• 3 cloves of garlic chopped finely
• 4 cups of rice (uncooked, DUH!)
• 2 stalks of pandan leaves
• Left over stock/soup from cooking the chicken rice chicken

 Directions

1.  Heat up the chicken stock/soup that you have from making the chicken rice chicken and add a good amount of salt. When you taste the soup, it should be salty enough to make you squirm. You may add chicken bouillon to it. 
2. Heat a wok or nonstick pan on high heat and add about half the small tub of butter and let it melt. 
3. Add ginger and garlic and cook till fragrant then add the rice.
4. Turn fire down to about medium and keep stirring to let the rice to absorb all of the butter, garlic and ginger flavor. Add more butter progressively as you stir. 
5. Once all the butter has been soaked up and the rice is yellowish and fragrant, turn off the fire and add the pandan leaves. Stir for a little bit to let the pandan flavor to be released.
6. Pour all the rice into a rice cooker and add the salty chicken stock/soup just like how you would normally cook rice. 
7. Turn on rice cooker and let it cook. It will cook faster than you would normally cook steam rice because the rice has already been half cooked and the stock/soup that you add is at a high temperature.