cateory: preparation_method
Festive Rice
Reviews: 198
Ingredients:
- 4 tbsp. canola oil
- 2 cloves garlic, minced
- 2 medium onions, chopped fine
- 1 tbsp. turmeric
- 1 lb. uncooked Thai fragrant rice
- 3 c. water
- 1 14-oz. can reduced-fat coconut milk
- 2 stalks lemongrass
- 1 tsp. salt
- 1 red chili pepper, seeded and chopped
- 1 medium cucumber, peeled and sliced thickly
- 1 tomato, cut into wedges deep-fried shallots
- 10 fried shrimp crackers*
How to make
Festive Rice
Festive Rice
- 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.
- Add rice and stir to coat.
- Add water, coconut milk, lemongrass, and salt. Bring mixture to a boil, stirring frequently
- Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
- Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
- Remove lemongrass stalks. Mound the rice on a serving platter.
- Garnish with chili pepper, cucumber, tomato, fried shallots, and shrimp crackers.
- The turmeric in this recipe tints the rice a fun, bright yellow hue.
- *To fry shrimp crackers, cover the bottom of a large skillet with inch canola oil.
- Heat oil to 375 F, or until a cube of bread browns in 30 seconds.
- Carefully place shrimp crackers in the oil one by one.
- Cook until each cracker expands and becomes puffy.
- Use a slotted spoon to remove each cracker from oil before cracker begins to brown.
- Drain crackers on paper towels.
- Preparation time: 45 minutes
- Cooking time: 30 minutes Serves 4 to 6
Comments for
Festive Rice
Festive Rice
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