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* 1 [[garlic|clove garlic]], peeled |
* 1 [[garlic|clove garlic]], peeled |
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Put all the ingredients into a large [[Saucepan]] and let stand for five minutes.<BR> |
Put all the ingredients into a large [[Saucepan]] and let stand for five minutes.<BR> |
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Revision as of 10:06, 19 May 2010
Description
I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London.
Aromatic Sticky Rice
Ingredients
- 225 g thai Jasmine Rice
- 425 ml water
- 1 stalk Lemongrass, bruised
- 1 whole Red Chili
- 2 1/2 cm fresh Gingerroot, peeled and bruised
- 1 clove garlic, peeled
Directions
Put all the ingredients into a large Saucepan and let stand for five minutes.
Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
Remove the pan from the heat and allow to stand covered for five further minutes.
Remove the flavourings, if wished, and pile into a serving dish.
Serve immediately, while very hot.