AuthorHungry PandaCategoryVegDifficultyBeginnerINGREDIENTS
2 rice measuring cups long grain white rice
1 tsp minced ginger (fresh or jar is fine)
125 ml vegetable stock
400 ml 1 tin coconut milk
1 pinch salt
1 dash lemon or lime juice
1 Thai chili finely chopped (for garnish, can be left out)
3 sticks spring onions (scallions) finely chopped (for garnish, can be left out)
HOW TO MAKE
1
Place 2 cups of rice in your rice cooker inner bowl, add coconut milk, stock, salt and ginger. Make sure it comes to beyween the LONG GRAIN level lines labelled 2 and 3 on the inner bowl.
2
Select the LONG GRAIN , REGULAR or WHITE rice function then press the START button.
3
Once the cooking cycle has finished, stir the rice and leave it on keep warm setting for 15 minutes.
4
Just before you are ready to serve add a squirt of lime/lemon juice and add spring onions and chilli to garnish, if you are using it.
Ingredients
INGREDIENTS
2 rice measuring cups long grain white rice
1 tsp minced ginger (fresh or jar is fine)
125 ml vegetable stock
400 ml 1 tin coconut milk
1 pinch salt
1 dash lemon or lime juice
1 Thai chili finely chopped (for garnish, can be left out)
3 sticks spring onions (scallions) finely chopped (for garnish, can be left out)