Beef Rice

Beef Rice



  • 1kg beef tenderloin, cubed

  • 1kg basmati rice, washed and drained

  • 250g MARIGOLD Evaporated Creamer

  • 1.4kg beef stock

  • 5 tbsp ghee

  • 5 cloves garlic

  • 3 onions

  • ½ tbsp fennel seeds

  • Salt to taste

To be sautéed together:

  • 3 star anise

  • 4 cloves

  • 5 cardamom pods

  • 1 cinnamon stick

  • 2 inches ginger, thinly sliced

  • 1 pandan leaf

To be stir-fried in ghee:

  • ½ cup raisins

  • ½ cup cashew nuts

  • 5 pcs mint leaves

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  1. Boil beef tenderloin until tender. Drain, reserving boiling liquid as beef stock for cooking rice afterwards.

  2. Heat up ghee in a pan. Blend garlic, onions and fennel seed and stir-fry with sautéed ingredients together until fragrant.

  3. Add in MARIGOLD Evaporated Creamer and cook until the oil splits.

  4. Add in washed rice and stir-fry for 3 minutes.

  5. Add in beef tenderloin with its stock and season to taste with salt, stirring well.

  6. Steam rice until cooked and fluffy.

  7. Garnish rice with stir-fried raisins, cashew nuts, and mint leaves before serving.

Prep time: 40 minutes
Cooking time: 30 minutes
Serves: 4
MARIGOLD Evaporated Filled Milk (390g)