Description Edit

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.

Ingredients Edit

• 225 g Thai jasmine rice
• 425 ml water
• 1 stalk lemongrass, bruised
• 1 whole red chile
• 2½ cm fresh gingerroot, peeled and bruised
• 1 clove garlic, peeled

Directions Edit

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.