Nasi minyak (Indonesian fragrant spiced rice)

Boil the mixed spices (cinnamon, star anise, cardamom, cumin, coriander, nutmeg, mace) in water to make a spice stock for cooking the rice.

Heat the oil and ghee until hot; fry the shallots until light yellow.

Add garlic and ginger, then mashed pineapple.

Add curry powder and salt, then the spice stock; bring to a boil.

Add tomato ketchup to taste (more makes it redder), then evaporated milk.

Add sliced onion and leek, the curry leaves, then the rice.

Stir the stock with the rice until the rice absorbs the moisture, as for risotto; then keep cooking or transfer to a steamer.

Variation: in a rice cooker, pre-cook everything, combine, open halfway and stir until the spices coat the rice, then continue.

Cover and cook on low heat about 20 minutes; do not open.

Switch off the heat and rest 5 to 10 minutes to cool slightly.

Serve with a curry (duck here; mutton with shoulder or front shank also suggested), a green mango chutney and a pineapple sambal.