Recipe - Thai-Style Rissoto

2 cup Thai style jasmine rice
1 tablespoon Sliced garlic
1 tablespoon Ground ginger
1 tablespoon Chopped shallots (purple
onions)
1 tablespoon Red prik ki nu (birdseye or
dynamite chilis) cut or sliced up
1 tablespoon Green prik ki nu; cut or sliced up
A quantity of good chicken
stock, equal to the volume
of water specified by the
rice cooker to cook two
cups of rice, plus two
tablespoons

Source: Muoi Khuntilanont

This is a simple vegetarian style dish. In this case, it is cooked in an
electric rice steamer.

Place the rice in the cooker. Stir fry the other ingredients (except the
stock) in a saucepan sprayed with Pam. Add the ingredients to the cooker,
and switch on. When the cooking time is finished the dish is ready to
serve.

(if you wish you can add a pinch of saffron or turmeric to colour the rice
yellow.) Posted to fatfree digest V97 #172 by "Karen Lim"
bem40147@leonis.nus.sg on Aug 8, 1997