Prep 30 mins
Cook 20 mins
I had this once and have been trying to find a good recipe eversince. Found this one in a cookbook and would love to try it sometime when I'm not so busy anymore.
- 1 cup fragrant Thai rice
- 2 tablespoons sesame oil
- 2 tablespoons fresh lime juice
- 1 small red chile, seeded and chopped
- 1 garlic clove, crushed
- 2 teaspoons grated fresh ginger
- 2 tablespoons light soy sauce
- 1 teaspoon clear honey
- 3 tablespoons pineapple juice
- 1 tablespoon wine vinegar
- 2 spring onions, sliced
- 2 canned pineapple rings, chopped
- 1 1⁄4 cups bean sprouts (or sprouted lentils)
- 1⁄2 cup cashew nuts, chopped
- 2 tablespoons toasted sesame seeds
- salt and pepper
- Soak the Thai fragrant rice for 20 minutes, then rinse in several changes of water.
- Drain, then boil in salted water for 10-20 minutes until tender.
- Drain and set aside.
- Whisk together the lime juice, sesame oil, chilli, garlic, ginger, soy sauce, honey, pineapple juice and wine vinegar in a large bowl.
- Stir in the rice.
- Add the spring onions, pineapple rings, sprouted lentils or bean sprouts, red pepper, celery, cashew nuts and the toasted sesame seeds and mix well.
- If the rice grains stick together on cooling, simply stir them with a metal spoon. This dish can be served warm or at room temperature and is a good accompaniment to grilled or barbecued meats and fish.
Personally I thought this tasted very good, but I would have preferred it less wet (I was expecting fluffier rice -- I understand that that may not be the intended result). I also added a bit of sugar. That said, my DH loved it, so 5 stars!
We absolutely loved this rice. So much flavor with all the different ingredients. I used red pepper flakes for the red chile and added more pineapple. I only made half a recipe and had very little left. Loved it. Served with Recipe #108105.