Difference between revisions of "Aromatic Sticky Rice"
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# Put all the ingredients into a large [[saucepan]] and let stand for five minutes. | # Put all the ingredients into a large [[saucepan]] and let stand for five minutes. | ||
# Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the [[water]] is absorbed. | # Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the [[water]] is absorbed. | ||
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[[Category:Lemongrass Recipes]] | [[Category:Lemongrass Recipes]] | ||
[[Category:Thai chile Recipes]] | [[Category:Thai chile Recipes]] | ||
Latest revision as of 14:04, 15 July 2012
Description
I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London.
File:Aromatic Sticky Rice.jpg
Aromatic Sticky Rice
Ingredients
- 225 g Thai jasmine rice
- 425 ml water
- 1 stalk lemongrass, bruised
- 1 whole red chile
- 2½ cm fresh gingerroot, peeled and bruised
- 1 clove garlic, peeled
Procedures
- Put all the ingredients into a large saucepan and let stand for five minutes.
- Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
- Remove the pan from the heat and allow to stand covered for five further minutes.
- Remove the flavourings, if wished, and pile into a serving dish.
- Serve immediately, while very hot.
