Ingredients:
225 g thai jasmine rice
425 ml water
1 stalk lemongrass, bruised
1 whole red chilies
2 1/2 cm fresh gingerroot, peeled and bruised
1 clove garlic, peeled
Directions:
Put all the ingredients into a large saucepan and let stand for five minutes.
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.
Remove the pan from the heat and allow to stand covered for five further minutes.
Remove the flavourings, if wished, and pile into a serving dish.
Serve immediately, while very hot.
Servings: 2-3
Time preparation: 5 min.
Time total: 20 min.