Buddha Rice (Vietnamese)
Recipe: #17133
February 03, 2015
Categories: Side Dishes, Rice, Coconut, Asian, Vietnamese, 5-Minute Prep, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"Found at a cooking-by-country website, this recipe is proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk. Although 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!"
Ingredients
Nutritional
- Serving Size: 1 (179.5 g)
- Calories 345.6
- Total Fat - 18.9 g
- Saturated Fat - 11.2 g
- Cholesterol - 0 mg
- Sodium - 898 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 6.5 g
- Sugars - 6.3 g
- Protein - 11.4 g
- Calcium - 85.6 mg
- Iron - 2.7 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a large saucepan. Add ginger & stir-fry for 1 min until fragrant.
Step 2
Add rice & cook for 2 min, stirring to coat well.
Step 3
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).
Step 4
Reduce heat to very low, cover & continue to cook for a further 20 min.
Step 5
Remove from the heat & leave to rest for about 10 min (keep covered).
Step 6
Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.
Tips
- No special items are required