Thai Fragrant Rice Recipe
Ingredients
| Lemon grass piece | 1 | |
| Limes | 2 | |
| 225 g / 8 oz / 1 1/3 cups brown basmati rice | ||
| 15 ml / 1 tbsp olive oil | ||
| Onion | 1 , chopped | |
| 2.5 cm / 1 in piece fresh root ginger, peeled and finely chopped | ||
| 7.5 ml / 1 1/2 tsp coriander seeds | ||
| 7.5 ml / 1 1/2 tsp cumin seeds | ||
| 750 ml / 1 1/4 pints / 3 2/3 cups vegetable stock | ||
| Coriander | 60 Milliliter, chopped | |
| Lime wedges, to serve | ||
Directions
1. Finely chop the lemon grass and remove the zest from the limes.
2. Rinse the rice in cold water. Drain through a sieve.
3. Heat the oil in a large saucepan and add the onion and spices and cook gently for about 2-3 minutes.
4. Add the rice and cook for a further minute, then add the stock or water and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for about 30 minutes then check the rice. If it is still crunchy, cover the pan again with the lid and leave for a further 3-5 minutes. Remove from the heat.
5. Stir in the fresh coriander, fluff up the grains, cover and leave for 10 minutes. Serve with lime wedges.
2. Rinse the rice in cold water. Drain through a sieve.
3. Heat the oil in a large saucepan and add the onion and spices and cook gently for about 2-3 minutes.
4. Add the rice and cook for a further minute, then add the stock or water and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for about 30 minutes then check the rice. If it is still crunchy, cover the pan again with the lid and leave for a further 3-5 minutes. Remove from the heat.
5. Stir in the fresh coriander, fluff up the grains, cover and leave for 10 minutes. Serve with lime wedges.
Chef
