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Nutrition Facts
Serving Size 1 (346g) Recipe makes 2 servings The following items or measurements are not included below: 1 stalk lemongrass 2 1/2 cm fresh gingerroot
Calories 427
Calories from Fat 6		(1%)
Amount Per Serving		%DV
	Total Fat 0.7g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 14mg		0%
Potassium 165mg		4%
Total Carbohydrate 94.4g		31%
	Dietary Fiber 3.5g	14%
	Sugars 1.2g
Protein 8.2g		16%
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Aromatic Sticky Rice

Recipe #90126 | 20 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sackville
Apr 26, 2004

I made this in a cooking class at Leith's in London. It's a very simple rice that always turns out like the rice served in Thai restaurants in London.

SERVES 2 -3 (change servings and units)

Ingredients

225 g thai jasmine rice
425 ml water
1 stalk lemongrass, bruised
1 whole red chile
2 1/2 cm fresh gingerroot, peeled and bruised
1 clove garlic, peeled

Directions

1
Put all the ingredients into a large saucepan and let stand for five minutes.
2
Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
3
Remove the pan from the heat and allow to stand covered for five further minutes.
4
Remove the flavourings, if wished, and pile into a serving dish.
5
Serve immediately, while very hot.

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Featured Reviews for This Recipe

From: forthefunofit

On Nov 9, 2008

Thanks!

0 people found this review helpful

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From: Dorie's Lori

On May 29, 2007

Well, I've never been to London, and the Thai restaurants around Boston seem to serve plain Jasmine rice, but I love the idea of seasoning the rice! I use brown jasmine rice, and it did pick up the flavors from the aromatics. I will certainly be doing more of this in the future. I didn't give rating stars because I haven't yet figured out how to cook my rice very well, and I don't like the flavor as much as the white - but that's what our family eats. I also suspect white rice will pick up the flavors even more strongly. One thing - I am pretty sure sticky rice and jasmine rice are 2 different rice varieties altogether, and I was not sure which the cooking directions are for. So, anyway, Sackville, thanks for the super-easy idea for flavoring rick!

0 people found this review helpful

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From: Gay Gilmore

On Jun 20, 2004

I have to say I used this recipe more as a guideline, because I had made something similar before but couldn't remember my exact ingredients. I skipped the chile and had to use dried lemongrass (my first time using dried and I was impressed at how well it worked). I also added one star anise, which I love, and half a cinnamon stick. I really think Jasmine rice is the only kind for an aromatic recipe like this. Leftovers were great too. Paired with Green Onion Pancakes Green Onion Pancakes, 79216 Sichuan Pepper-Salt Prawns 37634 and Ginger Sesame Asparagus 79216.

6 people found this review helpful

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From: Gerry

On Jul 22, 2004

Easy and delicious, a recipe to tempt the taste buds. Seems I may have to grow Lemongrass if I wish to cook with it...found the dried worked well for me. This is a great recipe for rice lovers. Thanks for sharing. Gerry 999

4 people found this review helpful

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