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Thai Coconut Rice
I like to serve this Thai coconut rice with all sorts of Asian food, not
just Thai.
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Cooking the rice with creamed coconut, lemon grass, ginger and spices
makes the rice wonderfully aromatic and fluffy.
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Serves 6
Ingredients
- 1 inch (25mm) piece of fresh root ginger, peeled and thinly sliced
- 2 Cloves
- 1 Piece of lemon grass, brised and halved
- 2 Tablespoons of ground nutmeg
- 1 Cinnamon stick
- 1Bay Leaf
- 2 Strips of lime zest, about 1 inch x 1/4 inch (25mm x 6mm)
- 1 teaspoon of salt
- 1oz (30g) creamed coconut, chopped
- 1 pint (600ml) of water
- 12oz (350g) of basmati rice
- Freshly gound black pepper
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- Put all of the ingredients except the rice and pepper in to a large,
heavy based pan and slowly bring to the boil.
- Add the rice to the pan and stir well, then very gently simmer, covered,
for about 15 minutes until all of the liquid has been absorbed and the
rice is tender but still has a bite.
- Remove from the heat, add the peppr to taste, remove the larger spices
and serve.
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Thai Coconut Rice related pages:
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Thai Barbecue
Prawns
Thai Style Bananas
Thai
Chicken Drumsticks
Thai Sesame
Noodles
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