RCI-RC.001.0214.001
Spicy Thai Rice
Makes 6 servings
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 1 cup
- ¼ cup
- fresh red chiles2 unitseeded and chopped
- 1 tablespoon
- 1 tablespoon
- 1 teaspoon
- ¾ teaspoon
- ⅛ teaspoon
- 1 to 2 teaspoons
- chopped roasted peanuts for garnish (optional)1 unit
- red pepper flakes for garnish (optional)1 unit
Method
1
Finely mince the gingerroot and red chiles, and thinly slice the green onions, keeping them separate. Set all prepared aromatics aside.
5 minutes
2
In a medium saucepan, melt the margarine over medium heat. Add the minced gingerroot and red chiles, sautéing until fragrant.
3 minutes
3
Stir in the turmeric and uncooked rice, coating the grains evenly with the spiced margarine and toasting lightly.
2 minutes
4
Pour in the water and add salt, then bring the mixture to a boil over medium-high heat, stirring once to combine.
4 minutes
5
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer until the rice is fully cooked and the liquid is absorbed.
18 minutes
6
Remove the pan from heat and let the rice rest, still covered, to allow the steam to finish cooking the grains.
5 minutes
7
Fluff the rice with a fork, then stir in the lime juice and sliced green onions, folding gently to distribute evenly.
2 minutes
8
Transfer the spicy Thai rice to a serving dish and garnish generously with fresh cilantro. Serve immediately.