Rinse rice, soak 20 mins, steam for 15 mins
Grate ginger and mix with the other spices, then divide into 2. Wrap half into spice cloth pouch
Slice beef cubes into smaller bite size cubes
Bring to boil beef with the spice pouch, in 1,5 L water. Boil beef until there is only 500 ml water left (this will become your broth). Remove the beef from the broth.
Heat 3 tbsp grapeseed oil and saute the other half of the spice mixture, adding 2 knotted lemongrass.
Stir in steamed rice.
Pour in broth and cook until water totally absorbed, stirring continuously, season rice with salt and more white pepper if needed.
Add in some of the beef.
Once broth gone, stir in raisins
Steam the rice again until completely cooked
Coat leftover beef with a little salt
Heat unsalted butter, brown the beef
Serve rice mixed with browned beef
Enjoy