Tuesday, March 29, 2005

Thai green curry with basil on parsley rice

How do you cook perfect rice, well I do it according to the method my daughter taught me. It is very simple and works every time. The rice is not undercooked, and it does not get burnt to the bottom of the pot. This is her secret.

Take 2 dl of rice (a dl per person is the rule )and add a vegetable stock cube. Don't bother with salt. Boil up 4 dl of water seperately, I do this in an electric kettle, and when it is boiling vigourously, pour it on top of the rice. Keep the water boiling, and in about 8 minutes the level of the water will have gone down so the rice begins to show.

At this point turn the heat off completely and put the lid on the pot and let it rest for a further 6 minutes. Sprinkle in some dried parsley and if you want add a dash of olive oil to make the rice glisten, or if you want a knob of butter will do the trick as well. Mix butter and parsley into the rice and serve imeadiately.

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