AuthorHungry PandaCategoryVegDifficultyBeginnerINGREDIENTS
1 rice measuring cups long grain white rice
¼ tsp minced ginger (fresh or jar is fine)
vegetable stock
200 ml 1 tin coconut milk
1 pinch salt
1 dash lemon or lime juice
1 Thai chilli finely chopped (for garnish, can be left out)
1 stick spring onions (scallions) finely chopped (for garnish, can be left out)
HOW TO MAKE
1
Place 1 cup of rice in the Kotori inner bowl.
2
Add the coconut milk and ginger.
3
Fill with stock to 3-4mm above line 1 on the LONG GRAIN scale on the bowl.
4
Place the lid, select the LONG GRAIN function and press START.
5
Once the cooking cycle has finished, stir the rice, add salt if needed and leave it on KEEP WARM for 15 minutes.
6
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
1 rice measuring cups long grain white rice
¼ tsp minced ginger (fresh or jar is fine)
vegetable stock
200 ml 1 tin coconut milk
1 pinch salt
1 dash lemon or lime juice
1 Thai chilli finely chopped (for garnish, can be left out)
1 stick spring onions (scallions) finely chopped (for garnish, can be left out)