• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spiced Chili Rice with Turmeric and Coriander Recipe

    Add to MenuAdd to Calendar

    Source: www.vietnamese-recipes.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H
    MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4

    2. 15 ml 2-3 2 cloves

    3. 2 1/2 cm 5 ml 10-15 ml 225 g 30 ml 600 ml 1 bunch 1/2 teaspoon 1/2 teaspoon Vegetable oil or sesame oil

    4. Green or red Thai chilies, seeded and finely chopped

    5. Garlic, finely chopped

    6. Fresh root ginger, finely chopped

    7. Sugar

    8. Ground turmeric

    9. Long grain rice

    10. Nuoc mam

    11. Water of fish or chicken stock

    12. Fresh coriander (cilantro), stalks removed, leaves finely chopped

    13. Salt

    14. Ground black pepper

    Instructions Jump to Ingredients ↑

    1. Heat the oil in a heavy pan. Stir in thechilies, garlic and ginger with the sugar.

    2. As they begin to color, stir in theturmeric.

    3. Add the rice, coating it in the turmericand flavorings, then pour in the nuoc mam and the water or stock - theliquid should sit about 2.5 cm / 1 in above the rice.

    4. Season with salt and pepper and bring theliquid to the boil. Reduce the heat, cover and simmer for about 25minutes, or until the water has been absorbed.

    5. Remove form the heat and leave the rice tosteam for a further 10 minutes.

    6. Tip the rice on to a serving dish. Addsome of the coriander and lightly toss together using a fork.

    7. Garnish with the remaining coriander.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback