1. Clean and soak horse gram and rice for 10 minutes.
2. Slice the onion and keep aside.
3. Heat oil in a rice cooker and add mustard, cumin and fennel seeds, curry leaves, onion, sambar powder, garam masala and turmeric. Sauté well.
4. Add 2 cups of water to the sautéed mixture and bring it to boil. Add salt.
5. Add the drained rice and horse gram to the boiling water.
6. Close the cooker and cook for 10 minutes.
7. Garnish with chopped coriander leaves. Serve with raitha or curd.

1. Clean and soak dal and rice for 10 minutes.
2. Clean and wash the leaves and keep aside.
3. Slit green chillies and slice onion.
4. Heat oil in a rice cooker, add mustard seeds, chillies and onion, fennel and cumin seeds and turmeric powder. Sauté.
5. Add 2 cups of water and salt to the mixture and bring to a boil.
6. Add drained rice and dal and cover and cook for 10 minutes.

Method

1. Clean and soak dal and rice for 10 minutes.
2. Crush and wash sundaikkai and keep aside.
3. Crush the garlic and slice onion.
4. Heat oil in a rice cooker, add mustard seeds, garlic, sliced onion, fennel and cumin seeds, sundaikkai, sambar powder and turmeric. Sauté.
5. Add 2 cups of water and salt to the mixture and bring to boil.
6. Add drained rice and dal to the boiling water. Cover and cook for 10 minutes.
7. Can be served with curd or raita.

Source: The Hindu, August 25, 2003

1. Wash rice in several changes of water until water runs clear.
2. Put all ingredients in an electric rice pot and turn it on.
3. Stir through just before serving.

1. Rub salt and garlic all over chicken and steam for about 20 minutes or until cooked. A pool of clear chicken stock will collect in the steaming dish - use this delicious stock as gravy for the chicken or spoon on rice to enhance flavor.
2. Serve with boiled chicken rice garnished with cucumber slices. To enhance the taste experience, I recommend eating with your fingers, island-style! - Flavours

1. Beat one whole egg as if you were making an omelette. (Do not whip the egg as heavily as you would for a cake.)
2. Add one ladle of cooked rice to the egg mixture.
3. Season with a few drops of Maggi sauce. (Overseas, where His Majesty spent his childhood, fish sauce was hard to find. These days, most Thais prefer to use fish sauce rather than Maggi.)
4. Heat the pan, and add a little oil (less than the amount used for making an omelette).
5. Pour the egg and rice mixture into the pan, and leave to cook until the edge turns brown and crispy but the centre is still moist.
6. Serve hot.

Method:

1. Soak the rice in water for at least two hours, then drain.
2. Soak mushrooms in warm water until soft. Chop finely.
3. Marinate minced pork and shrimp with oyster sauce, soya sauce and salt, Mix garlic, spring onion and water chestnuts
4. Dampen your hands and gently form a full tablespoon of the pork-shrimp mixture into balls.
5. Roll the balls in the rice.
6. Line the top tray of a double steamer with a piece of white muslin. Place the balls on it and cook for seven minutes or until done. Serve hot with sauce.

Method:

1. Soak rice in cold water for 2 hours. Drain, then spread on several sheets of paper towels to drain more thoroughly. Soak mushrooms in hot water for 30 minutes. Remove and discard stems, squeeze out excess liquid from caps and chop finely. Mix with all remaining ingredients and form into balls about 2.5 cm (1 inch) in diameter. Use wet hands to shape balls.
2. Roll each ball in soaked rice, making sure rice sticks to the ball and cover it thoroughly. Steam the rice-covered balls in a steamer (balls should be placed with space between each ball to allow rice to swell) over boiling water for 30 to 35 minutes until rice is cooked.
3. Serve hot with a dipping sauce of soy sauce mixed with a few drops of chili oil.

Method:

1. Beat the eggs in a bowl with minced pork and spring onion.
2. Add fish sauce, water and oyster sauce to the egg mixture.
3. Heat the oil in a frying pan. When hot, add the egg mixture and fry until gold and crispy.
4. Top the warm rice with the egg. Garnish with slices of tomato.

Method:

1. Cut the pineapple in half, and scoop the insides out. Keep the insides as dessert.
2. In a pan, fry ham, snow peas, carrots, and prawns until cooked. Then add rice. Stir fry until mixed well, and season with salt, white soya sauce, and peppercorns. Remove from heat.
3. Put the fried rice in the pineapple, and sprinkle with dried shredded pork. Then, bake at 300 F for 20 minutes.