SPRING VEGETABLE RICE
COOKBOOK:Cooking School THAI
I find that many are scared of cooking rice if its not in a rice cooker. Its really not hard at all. Rule of thumb is that if it looks like its drying very quickly and it still has some minutes to go before its cooked, add more liquid. In the last few minutes of cooking, you should still be able to see a light amount of liquid. This liquid ill absorb minutes after yu remove it from the heat. Dont forget to test it to make sure that the rice is cooke through. Nothing worse than uncooked rice in a dish!
A great healthy rice recipe to try out!
2 tablespoons of oil
2 shallots chopped
2 cloves of garlic chopped
55g ginger , chopped finely
Handful of shallots, sliced
225g of basmati rice
600ml chicken stock
1 tablespoon of curry paste (mild)
1teaspoon of fish sauce
3 tablespoons soy sauce
175g baby corn, halved lengthways
115g baby carrots
55g bean sprouts, chopped lightly
150g snow peas
Handful of parsley, chopped
2 tablespoons sesame seeds, toasted
Heat the oil in a pre heated wok, add the shallots and garlic & ginger and stir fry over a medium -high heat for 1-2 minutes. Add rice and stir fry for a further 1-2 minutes or until the juices have been absorbed in the rice grains. Add the stock , curry paste, fish sauce and soy sauce, and bring to boil, stirring occasionally. Reduce the heat and simmer for 10-12 minutes or until the rice is tender.
In that time add the ginger, carrots, corn, bean sprouts and parsley.
Add the toasted sesame seeds before serving.