Serves 6


  • Salted Butter, 4 tablespoons (about 50 grams)
  • Garlic, 14 cloves (washed and chopped into small pieces)
  • Rice, 3 cups (600 grams, washed and drained well)
  • Water, 700ml
  • Salt, ¼ teaspoon
  • Chopped Green Onions, to garnish



  1. In a 3.0L Thermos® Shuttle Chef® inner pot, add butter and heat it over medium heat. When the butter melts, add chopped garlic and stir fry till golden brown.
  2. When the garlic turns golden brown, turn off heat, remove fried garlic and place on a paper towel. Set it aside for later use.
  3. With the same inner pot, add rice into the butter and mix well over medium heat for 2 minutes.
  4. Add water to the rice mixture, switch to low heat and close the inner pot with lid.
  5. When boiling (or the lid rattles), open to check that the contents in the pot are bubbling.
  6. When the contents are bubbling, turn off heat and transfer the inner pot into the Shuttle Chef® outer pot. Let it sit aside to cook for 30 minutes.
  7. After 30 minutes, fluff rice with a spoon and add fried garlic. Before serving, garnish with chopped green onions.



  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® RPE-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.