Recipe - Thai Style Risotto

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. Method:
Place the rice in the cooker. Stir fry the other ingredients (except the
stock of course :) 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 MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Feb 25, 1998