Festive
Rice
This Thai
dish is traditionally served shaped into a cone and surrounded
by a variety of accompaniments.
INGREDIENTS
Serves 8
450g/1lb/generous 2¼ cups Thai fragrant rice
60ml/4tbsp oil
2 garlic cloves, crushed
2 onions, finely sliced
5cm/2in fresh turmeric, peeled and crushed
750ml/1¼ pints /3 cups water
400ml/14fl oz can coconut milk
1-2 lemon grass stems, bruised
For
the accompaniments
Omelette strips
2 fresh red chillies, shredded
cucumber chunks
tomato wedges
deep-fried onions
prawn crackers
| 1. |
Wash
the rice in several changes of water. Drain well. |
| 2. |
Heat
the oil in a wok and gently fry the garlic, onions and turmeric
for a few minutes, until they are softened but not browned. |
| 3. |
Add
the rice and stir well so that each grain is thoroughly coated.
Pour in the water and coconut milk and add the lemon grass. |
| 4. |
Bring
to the boil, stirring well. Cover the pan and cook gently
for 15-20 minutes, or until all of the liquid has been completely
absorbed. |
| 5. |
Remove
the pan from the heat. Cover with a clean dish towel, put
on the lid and leave to stand in w warm place for 15 minutes. |
| 6. |
Remove
the lemon grass, turn out on to a serving platter and garnish
the dish with the accompaniments. |
|
