Thai Rice Side

Ingredients

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

Method

1. Rinse 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky during cooking.
2. In a medium-sized pot, melt 50 g of butter or heat the same amount of oil over medium heat. Once the butter is fully melted or the oil is shimmering, add the rice to the pot. Stir the rice gently to coat each grain with the fat, which helps to enhance the flavor and prevent sticking.
3. Add 600 ml of water to the pot with the rice. Increase the heat to high and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer. This gentle cooking allows the rice to absorb the water evenly.
4. While the rice is cooking, cut your vegetables evenly. This ensures that they cook at the same rate when added to the rice later.
5. In a separate pan, heat a small amount of oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This step releases the onion's sweetness and adds depth to the dish.
6. Check the rice after about 15 minutes. It should be tender and have absorbed all the water. If the rice is still firm, cover the pot again and let it cook for a few more minutes until tender.
7. Once the rice is cooked, gently fluff it with a fork to separate the grains. Add the sautéed onions and any other prepared vegetables to the rice, stirring them in gently.
8. Season the rice with 1 tsp of fine sea salt, adjusting to taste if necessary. Serve the Thai Rice Side warm, allowing the flavors to meld and complement the main dishes on the table.