Buddha Rice (Vietnamese for ZWT-9)
This is another recipe I found at a cooking-by-country website & is further proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!
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READY IN: 45mins
SERVES: 4-6
YIELD: 4-6 Generous Servings
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons vegetable oil
- 2inches fresh gingerroot (peeled & cut into thin sticks)
- 14ounces long grain rice
- 1
- 10
- 10ounces water
- 3tablespoons soy sauce
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DIRECTIONS
- Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
- Add rice & cook for 2 min, stirring to coat well.
- Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
- Reduce heat to very low, cover & continue to cook for a further 20 minutes.
- Remove from the heat & leave to rest for about 10 min (keep covered).
- Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.
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