• ½ cup (100g) uncooked white rice

• ½ cup (100g) uncooked brown rice

• ½ tablespoon canola/olive oil

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 2 cloves garlic, chopped

• ¼ cup (50ml) low fat milk

• 200g canned tuna flakes in water

• 1 tomato, diced

• 50g mixed vegetables

• 1 tablespoon raisins/almond flakes (optional)

• 3 lime leaves, finely chopped

• 2 tablespoon chopped lemongrass

• 2 cups (400ml) water

• Salt and pepper for taste

1. Wash the rice and drain.
2. Heat the oil in a non-stick wok. Stir-fry rice, turmeric, coriander, garlic, lemongrass and lime leaves.
3. Transfer the mix into a rice cooker. Add pepper and salt for taste as well as low fat milk and water. Bring to boil with the lid uncovered.
4. Stir to mix. Cover rice cooker and let it simmer until cooked.
5. Remove rice from the rice cooker. Toss in the tuna, diced tomatoes and mixed vegetables while the rice is hot.
6. Garnish with raisins, almond flakes, lemongrass and lime leaves.
7. Serve hot.

Ref: M19