February 2, 2013 by dgarnett2013
Thai fragrant rice: Fish! by Mark Hix
- 2 lemon grass stalks, bulbous ends crushed
- 8 lime leaves
- 225g basmatic rice, rinsed well in cold water
Cook the lemon grass with the lime leaves in about 1 litre of simmering salted water for 10 minutes.
Add the rice and simmer for 10-12 minutes more until it is just cooked.
Drain in a colander, then return the rice to the pan, cover it with a lid and then let it stand for ten minutes before serving. This will help it become nice and fluffy.
The menfolk napping at Hanham.