Pot-roasted rice

Pot-roasted rice

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

With short- or medium-grain rice, the amount of water in this recipe gives a dry, fluffy result, with firm grains. If using long grain rice, add 500 ml hot water for the same result, because the long-grain variety has a greater absorbency.

Ingredients

Quantity Ingredient
440g medium-grain rice
2 tablespoons peanut oil or lard
Garlic, chilli and fish sauce, to serve

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Heat the peanut oil in a large heavy-based saucepan over low heat. Add the rice, stirring gently with a metal spoon, for 10–15 minutes, or until the rice becomes opaque and turns golden. Add 435 ml hot water, bring to the boil, then reduce the heat to low, cover, and cook for 20 minutes, or until fluffy. Serve with the nước chấm (garlic, chilli and fish sauce) and other dishes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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