Lemongrass Prawn Rice aka Nasi Serai Udang

Ingredients:
2-1/2 cup Basmati rice
3-1/2 cup fresh milk
10-12 medium prawn ~ clean, cut the legs but the head & shell intact
6-8 lemongrass ~ bruise
1 tbsp chicken stock
1 tsp cumin seed
3 tbsp Ghee / Margarine
Salt to taste

Paste
1 large yellow onion
6 cloves garlic
2" fresh ginger

Directions:

1. Heat the Ghee/margarine in a wok.  Add cumin seed & saute for about 1-2 mins.
2. Add the paste ingredients & saute again till fragrant.
3. Add lemongrass, chicken stock & salt; stir for about 10 mins on medium heat.
4. Add the prawn & cook for about 1-2 mins.  (Just it turn a little pink).  Then dish out the prawn & set aside.
5. Add the rice & mix well.  Then transfer the rice into the rice cooker & place the half-cooked prawn on top of the rice.  Pour the milk over & press the button, let the rice cooker do the magic.
6. Serve immediately.