Rinse basmati rice until water runs clear. Blend onions, ginger, garlic and a splash of water to a paste. Alternatively, slice the aromatics.

Turn on the rice cooker, and add ghee/butter and cinnamon, star anise, cardamom pods and cloves. Let the butter melt with the spices, and saute until fragrant.

Add onion, garlic and ginger paste and pandan leaves. Stir fry until fragrant.

Once fragrant, add all of the rinsed basmati rice. Top up with evaporated milk and water. Add salt, sugar and chicken stock powder.

Stir to combine. Once well-combined, close the lid and cook! You might need to restart the cooking process. Simply turn off the rice cooker, and turn it back on, and the rice cooker will restart.

Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. Close back the lid and let rest for another 5 minutes.

5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.

Once well-combined, rice is ready! Option to garnish with fried shallots.

Rinse basmati rice until water runs clear. You can do this right in the rice cooker pot for convenience. Drain the water, and place the pot with the rinsed rice in the rice cooker. Blend onions, ginger and garlic to a paste. Alternatively, slice the aromatics.

In a pan, add butter/ghee and oil. Place over low to medium heat. Add the dry whole spices and saute until fragrant, about 1 minute. Add onion, garlic and ginger paste and pandan leaves. Saute until fragrant, for about 1-2 minutes. Turn off the heat.

Pour in the sautéed paste over the basmati rice. Pour in evaporated milk and water. Add salt, sugar and chicken stock powder. Stir to combine.

Close the lid and cook at regular rice cooker settings.

Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. Close back the lid and let rest for another 5 minutes.

5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.

Once well-combined, rice is ready! Option to garnish with fried shallots.

Rinse basmati rice until water runs clear. You can do this right in the rice cooker pot for convenience. Drain the water, and place the pot with the rinsed rice in the rice cooker.Blend onions, ginger and garlic to a paste. Alternatively, slice the aromatics.

Add evaporated milk and water to the rice.

Add the rest of the ingredients: dry whole spices, onion, garlic and ginger paste, pandan leaves, salt, sugar and chicken stock powder to the pot. Stir until well combined.

Close the lid and cook at regular rice cooker settings.

Once rice is cooked, immediately (careful of hot steam!) open the lid. Option to remove pandan leaves for easier colouring. With a chopstick, create holes in the rice. Pour in the food colouring in each of the hole. Close back the lid and let rest for another 5 minutes.

5 minutes later, open the lid. Gently fluff the rice to mix, so that you have colourful rice all over.

Once well-combined, rice is ready! Option to garnish with fried shallots.