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FESTIVE RICE
Serve this pretty dish shaped into a cone and surrounded by a variety of accompaniments.
Serves :
8
Preparation Method :
- Put the jasmine rice in a large strainer and rinse it thoroughly under cold water. Drain well.
- Heat the oil in a frying pan with a lid. Cook the garlic, onions, and turmeric over low heat for 2 - 3 minutes, until the onions have softened.
- Add the rice and stir well to coat in oil.
- Pour in the water and coconut milk and add the lemon grass. Bring to boil, stirring.
- Cover the pan and cook gently for 12 minutes, or until all the liquid has been absorbed by the rice.
- Remove the pan from the heat and lift the lid.
- Cover with a clean dishtowel, replace the lid, and leave to stand in a warm place for 15 minutes.
- Remove the lemon grass, mound the rice mixture in a cone on a serving platter, and garnish with the accompaniments, then serve.
INGREDIENTS
- 450 grams jasmine rice
- 4 tablespoons Cooking oil
- 2 garlic cloves, crushed
- 2 onions, thinly sliced
- ½ teaspoon ground turmeric
- 750 ml water
- 400 ml coconut milk
- 2 lemon grass stalks, bruised
For the accompaniments
- Omelette strips
- 2 fresh red chillies, seeded and shredded
- Cucumber chunks
- Tomato wedges
- Deep-fried onions
- Prawn (shrimp) crackers
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