Recipe - Cooking Thai Rice

8 cup Water; (8 to 10)
One half cup Celery; cut or sliced up
One half cup Onion; coarsely chopped
2 Coriander (cilantro) roots;
chopped (if unavailable use
the stalks)
4 Kaffir lime leaves; or 1
teaspoon of lime zest
1 tablespoon Ginger; julienned
1 pn Salt
1 pn Black pepper

Method

Bring to a rolling boil and boil for ten minutes, then reduce to a simmer
and simmer for 50 minutes.

Strain through a fine seive or chinoise, then keep refridgerated in a well
stoppered bottle.

Will keep refridgerated for 23 days or can be frozen and kept
indefinately.

Variation

If you are not a vegetarian you can add a cup of chicken bones to the mix.
The resultant stock gives an excellent flavour to the rice, especially when
accompanying simple chicken dishes like khao man kai (chicken and rice a
staple hawker food in Thailand). NOTES: Vegetarians in Thailand generally
flavour the rice by cooking it in nam sup vegetable stock rather than
plain water.

This imparts a richer flavour.

Muoi Khuntilanont's Kitchen
Posted to recipeludigest Volume 01 Number 660 by "Diane Geary."
diane@keyway.net on Jan 31, 1998