Thai style risotto

Yield: 6 Servings

Measure Ingredient
2 cups Thai style jasmine rice
1 tablespoon Sliced garlic
1 tablespoon Ground ginger
1 tablespoon Chopped shallots (purple
\N \N Onions)
1 tablespoon Red prik ki nu (birdseye or
\N \N Dynamite chilis) sliced
1 tablespoon Green prik ki nu, sliced

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.

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