Add sweet rice and pirurutong rice in rice cooker, along with 2 cups
ups sweet (sticky) rice in 3-4 cups
hour.
For the Rice: Use food processor or chop
Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
Let the mixture grill for a minute and add the raw rice.
Add the chicken stock mixed with water and let the rice cook.
Make sure to add water if the rice is not cooked enough.
esh colander.
Rinse the rice grains in two or three
Cook the rice as directed on the package.
Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl.
Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
Toss the salad in the dressing and enjoy.
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this
hrough
Add already cooked rice
Stir quickly until sauces
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
Serve with plenty of Thai jasmine rice. Thai chili sauce can also be
trips.
For the Basmati Rice: In a 2-quart heavy
ntil softened.
Add the rice and cook, stirring, until toasted
To make the sticky rice, refer to my sticky rice recipe, which I have also posted.
Season the coconut cream with some salt and refrigerate it.
Dissolve sugar and salt in coconut milk.
Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins.
To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
br>Add the prepared Pad Thai sauce, stir in well, pull
0 seconds.
Add the rice and cook, stirring often, until
*You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
Ladle the soup into warm bowls and enjoy!
ust a serving of steamed Thai jasmine rice, or together with a
Soak the Thai fragrant rice for 20 minutes, then rinse