Aromatic Sticky Rice
photo by Sackville
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2-3
ingredients
- 225 g thai jasmine rice
- 425 ml water
- 1 stalk lemongrass, bruised
- 1 whole red chile
- 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.
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Reviews
-
Easy and delicious! Nice sticky texture. I was concerned that, because of the ratio of flavorings to rice, the flavor would be too strong, but it was just right. I used a mix of white and brown rice and the family could barely tell that there was brown rice in it (they're slowly coming around to the taste and texture of brown rice :))
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Well, I've never been to London, and the Thai restaurants around Boston seem to serve plain Jasmine rice, but I love the idea of seasoning the rice! I use brown jasmine rice, and it did pick up the flavors from the aromatics. I will certainly be doing more of this in the future. I didn't give rating stars because I haven't yet figured out how to cook my rice very well, and I don't like the flavor as much as the white - but that's what our family eats. I also suspect white rice will pick up the flavors even more strongly:-). One thing - I am pretty sure sticky rice and jasmine rice are 2 different rice varieties altogether, and I was not sure which the cooking directions are for. So, anyway, Sackville, thanks for the super-easy idea for flavoring rick!
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This is one of those recipes that you slap yourself on the forehead and say why didn't I think of that. DH thought he was being served good old boring white rice and got an ever so pleasant surprise with the wonderful flavor of this rice. We especially appreciated the healthy preparation without any any added fats. I served it with Latchys Peppered Prawn and Leeks #71945 and it worked beautifully. Thank you Sackville Girl for sharing this simple and delicious recipe.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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