COCONUT RICE WITH CRISPY GINGER, CHILLI AND PEANUTS

This rice is one of our favourites to go with all sorts of dishes, but especially Asian cuisine. It's very easy to make and turns out great when you add the crispy topping.

Ingredients

2 cups of jasmine rice

1 can (400 ml) of coconut milk

1 ½ cups of water

1 teaspoon of salt (or to taste)

Ginger, Chilli and Peanut Crisp

1 ½ tbsp olive oil

5 cm piece of ginger, peeled and julienned (40 g)

3 cloves of garlic, thinly sliced

2 red chillies, julienned

30 g coriander, chopped into 3 cm pieces

25 g salted, roasted peanuts, roughly chopped

1 tablespoon sesame seeds

1 lime, cut into 6 wedges, to serve

salt

Method

Thermomix link

In a medium-sized saucepan or a bowl, rinse the jasmine rice with several changes of cold water until the water runs clear. Drain any excess water in a large, fine-mesh sieve and return the rice to the pot.

Add the coconut milk, water and salt.

Bring the mixture to the boil over a high heat. When it comes to a boil, reduce the heat to the lowest setting and leave to cook, covered, for 20 minutes. Uncover and continue to cook for a further 5 minutes.

Stir the rice and gently fluff any large lumps with a fork, then serve with the crispy mixture on top.

While the rice is cooking, put the oil in a medium frying pan and place over a medium-high heat. Once hot, add the ginger, garlic and chillies and fry for 3-4 minutes, stirring often, until just beginning to brown.

Add the coriander, peanuts, sesame seeds and a generous pinch of salt and continue to fry for 1-2 minutes, until everything is golden.

Tip onto a plate lined with kitchen paper.

Spoon the rice into a bowl or onto individual plates, spoon the mixture over the top and serve, with the lime wedges on the side.

Here with Lemongrass and ginger chicken with Asian greens and Spicy garlic prawns.

Serves 4

Here served to accompany a whole fish, fried Shanghai-style.

Comments

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