BUDDHA RICE (VIETNAMESE FOR ZWT-9)
This is another recipe I found at a cooking-by-country website & is further proof that the countries of Cambodia, Pakistan, Thailand & Vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled Buddha Rice at the website, its Vietnamese name is Com Chay. Cook time includes 10 min rest time & I allowed 5 min for ingredient prep. Enjoy!
Provided by twissis
Categories Long Grain Rice
Time 45m
Yield 4-6 Generous Servings, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
- Add rice & cook for 2 min, stirring to coat well.
- Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
- Reduce heat to very low, cover & continue to cook for a further 20 minutes.
- Remove from the heat & leave to rest for about 10 min (keep covered).
- Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.
Nutrition Facts : Calories 694.6, Fat 19.5, SaturatedFat 12.5, Sodium 787.8, Carbohydrate 119.5, Fiber 1.6, Sugar 38.5, Protein 9.4
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