This lovely Thai coconut and ginger rice is creamy and full of flavour. Enjoy as part of a larger Thai meal or add some grilled fish on top for an easy supper.
1 person made this
2 tablespoons vegetable oil
3 shallots, thinly sliced
1 red chilli, seeded and minced
5cm piece root ginger, minced
1 clove garlic, minced
2 tablespoons butter
450g Thai jasmine rice
zest of 1 lime
1 pinch ground nutmeg
2 bay leaves
400ml coconut milk
salt and pepper, to taste
1 bunch fresh coriander, chopped
3 tablespoons chopped spring onion
Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the slow cooker to auto or low setting. In a frying pan, heat the oil and add the shallots, chilli, ginger and garlic. Cook and stir for 4 to 5 minutes until the onions soften, but do not allow to brown. Add the butter then stir in the rice for 2 to 3 minutes to warm. Increase the temperature and add the lime, nutmeg, bay leaves and coconut milk and water. Season generously.
Transfer everything to the slow cooker. Cover and cook for 2 hours stirring after the first hour. To serve, stir through the fresh coriander and spring onions.