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Ingredients Jump to Instructions ↓

  1. 4 tbsp. canola oil

  2. 2 cloves garlic, minced

  3. 2 medium onions, chopped fine

  4. 1 tbsp. turmeric

  5. 1 lb. uncooked Thai fragrant rice

  6. 3 c. water

  7. 1 14-oz. can reduced-fat coconutmilk

  8. 2 stalks lemongrass

  9. 1 tsp. salt

  10. 1 red chili pepper, seeded and chopped

  11. 1 medium cucumber, peeled and sliced thickly

  12. 1 tomato, cut into wedges

  13. deep-fried shallots

  14. 10 fried shrimp crackers*

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, heat oil over medium heat. Add garlic, onions, and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.

  2. Add rice and stir to coat.

  3. Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently.

  4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.

  5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.

  6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers. *

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