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CATEGORY CUISINE TAG YIELD
Thai Rice 1 Servings

INGREDIENTS

8 c Water; (8 to 10)
1/2 c Celery; sliced
1/2 c Onion; coarsely chopped
2 Coriander (cilantro) roots; chopped (if unavailable use the stalks)
4 Kaffir lime leaves; or 1 teaspoon of lime zest
1 tb Ginger; julienned
1 pn Salt
1 pn Black pepper

INSTRUCTIONS

Method
Bring to a rolling boil and boil for ten minutes, then reduce to a simmer
and simmer for 50 minutes.
Strain through a fine seive or chinoise, then keep refridgerated in a well
stoppered bottle.
Will keep refridgerated for 2-3 days or can be frozen and kept
indefinately.
Variation
If you are not a vegetarian you can add a cup of chicken bones to the mix.
The resultant stock gives an excellent flavour to the rice, especially when
accompanying simple chicken dishes like khao man kai (chicken and rice - a
staple hawker food in Thailand). NOTES: Vegetarians in Thailand generally
flavour the rice by cooking it in nam sup - vegetable stock - rather than
plain water.
This imparts a richer flavour.
Muoi Khuntilanont's Kitchen
Posted to recipelu-digest Volume 01 Number 660 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998

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