Method
Heat oil or ghee in a wok and fry spices (a) until fragrant. Add rice and stir-fry well for about two to three minutes, then transfer rice into an electric rice cooker.
Add water, evaporated milk or yoghurt, pandan leaves and salt, then switch on the rice cooker.
When rice is cooked, dish out to serve with a sprinkling of shallots and garlic.