June 26, 2018
Side Dishes, Rice, White Rice,
Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Easter, Entertaining, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Spring more
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"I made this recipe to serve with some Asian Meatballs I made. And we really enjoyed it.
It turned out so well, and was really easy to make. I served topped with some crushed peanuts and diced glace ginger.
I have made this again and long grain rice worked well also."
Wash the rice under water until the water runs clear & drain the rice in a sieve. Place the rice in a medium pot and stir in all the remaining ingredients and level out rice in the water.
Bring rice to boil & then turn the heat down to a medium heat. Cook the rice for 10 minutes then leave on stove covered with a lid for a further 15 minutes.
With a fork, fluff rice up especially getting any bits on the bottom of the saucepan and then cover to keep warm for serving.
Remove any ginger and lime leaves before serving.
Garnish with ginger and peanuts if using
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