Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: SERVES 4-5 as a side dish
- 2 cups Thai white Thai jasmine rice, OR white basmati rice
- 2 Tbsp. vegetable oil
- 1/4 cup finely-chopped onion
- 3 cloves garlic, minced
- 1/8 to 1/4 tsp. chili flakes OR cayenne pepper
- 1/4 cup diced red pepper
- 1 roma tomato or 1 small field tomato*, diced
- 4 cups (minus 2 Tbsp.) good-tasting (strong) chicken stock
- juice of 1 lime
- 2 Tbsp. Fish Sauce OR substitute soy sauce
- 1/2 tsp. turmeric
- optional: 1/4 to 1/3 tsp. saffron
- 1/4 cup frozen peas
- garnish: handful fresh basil
- Warm a deep pot over medium-high heat. Add the oil and swirl around, then add the onion, garlic, and chili/cayenne. Stir-fry to release the fragrance (1 minute), then add the red pepper and tomato. Stir-fry 1 more minute.
- Add the rice and stir to coat, then pour in the stock. Add the lime juice, fish/soy sauce, turmeric and saffron (if using). Stir well.
- When the stock begins to bubble, cover tightly with a lid and reduce heat to low. Allow rice to gently simmer 15 to 20 minutes, or until all - or 95% - of the liquid has been absorbed. Remove lid and fold in the peas, giving the rice a gentle stir as you do so.
- Immmediately replace lid and leave rice to sit over the same hot burner (heat off) for at least 10 minutes, or until you're ready to eat. The residual heat inside the pot will help any remaining liquid absorb and finish cooking the rice. Rice will stay warm in this way for 1 hour or more (great for making ahead of time!).
- Remove lid and fluff rice with fork or chop sticks. Taste-test, adding a sprinkling of salt if needed. Top with a little fresh basil, and ENJOY!
Note: If omitting the tomato, you can measure a full 4 cups stock (I find the tomato adds more water, hence a reduction of stock is needed).