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Singaporean Rice

Singaporean Rice

Difficulty: Hard, Cook Time: 1 hour 30 mins, Core Ingredient: Rice and Spaghetti, Servings: 4-5, Calories: 360

Description: The goodness of rice and noodles in one dish. An exceptional meal that needs no gravy or accompaniment.


Rice 1/2 Kg
White and Black Cumin Seeds 1/2 Tsp. Each
Peas , lightly boiled 1/2 Cup
Star Aniseed 2
Oil   1/4 Cup
Boneless Chicken 1/2 Kg
Carrots, lightly boiled 1
Capsicums 2
Tomato and Onion 1 Each
Cabbage, sliced 1 Cup
Ginger, chopped 1 Tbsp.
Spaghetti, boiled 1 Cup
Salt 1 Tsp.
Crushed Black Pepper 1 Tsp.
Red Chilies 1 Tsp.
Soy Sauce 2 Tbsp.
Red Chili Sauce 2 Tbsp.
Ketchup 4 Tbsp.
Corn Flour 1 Tbsp.
Oil 1/4 Cup

Ingredients for sauce
Mayonnaise 1/3 Cup
Salt, One Pinch
Crushed Red Chilies 1/2 Tsp.
Sugar 1 Tsp.
Vinegar 2 Tbsp.
Ketchup 2 Tbsp.

Ingredients for topping
Green chilies, sliced 8
Garlic, chopped 4 tbsp.


Soak rice for ½ hour. Heat oil in a pot and fry white and black cumin seeds and star aniseed. Add rice, salt and peas to the pot and fry for a while. Add 2 cups water and cover with a lid. When all the water dries lower the flame and keep on dumm.


To make sauce, put all sauce ingredients in a bowl; mix well and keep aside.

To make chicken, heat oil in a pot and lightly fry ginger in it. Add chicken pieces and stir fry. Add salt, red chilies, black pepper, ketchup, and chili plus soy sauce. Fry for a while and add all vegetables. Do no over-cook vegetables. Add 1 cup water and when it comes to a boil, add corn flour mixed in 2 tbsp. of water. When it becomes thick, turn off the flame. Put rice in a serving dish; pour the sauce over it, then place spaghetti and lastly put chicken mix on top. Garnish with green chilies and garlic.

Singaporean rice is ready to be served.

What is your favourite rice recipe? Drop us a comment with your requests and we will find the perfect recipes for you

Self-professed gardener. Often found poking nose into the fridge. Determined to cook and try every dish on the planet, one at a time. #getspicesgetcooking

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