Thai Rice Side 2

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Begin by preparing 400 g of rice. Rinse the rice under cold water until the water runs clear. This removes excess starch, preventing the rice from becoming gummy during cooking.
2. Next, cut your choice of vegetables into even pieces. This ensures that they cook uniformly. Common choices include bell peppers, carrots, and peas, but feel free to use what's available.
3. In a large pan or wok, heat 50 g of butter or oil over medium heat. Once the fat is hot, add the chopped onions. Stir and cook until the onions become translucent and soft, releasing a sweet aroma.
4. Add the rinsed rice to the pan with the softened onions. Stir well to coat the rice grains with the oil or butter, allowing them to absorb the flavors.
5. Pour in 600 ml of water and add 1 tsp of fine sea salt. Stir gently to combine, then increase the heat to bring the mixture to a boil.
6. Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Let the rice simmer gently until all the water is absorbed and the rice is tender, which you'll notice when the grains are plump and no longer hard in the center.
7. Remove the lid and fluff the rice with a fork to release steam and separate the grains. Taste and adjust the seasoning if necessary, adding a little more salt if desired.
8. Serve the rice warm, allowing the flavors to meld together. This dish is best enjoyed as part of a shared meal, embodying the communal spirit of Thai home cooking.