Beetle leaf rice

Slice the washed leaves into a chiffonade and chop across them for smaller bits.

Heat the lard in a wok, fry the minced garlic until fragrant, then add the minced leaves and fry about three minutes until they start to change color.

Add the rinsed rice and fry together about one minute.

Transfer to the rice cooker with the salt and water up to the requisite line, and cook.

Season the cooked rice with white pepper powder.