Thai Layered Rice ( Thai Cooking)
by Tarla Dalal
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The thai layered rice features a profusion of colours and flavours! a curry made of fiery masalas, soothing coconut milk, tangy fruits and crispy veggies coats a layer of rice cooked with coconut milk and garnished with peppy coriander. Truly, every mouthful is an adventure, as your taste-buds walk through an exciting tropical forest.
- Wash and drain the rice.
- Heat the oil in a pan, add the rice and saute for 4 to 5 minutes.
- Add the coconut milk, 1 cup of water and the salt.
- Bring to a boil, cover the pan with a lid and cook till the rice is done.
- Sprinkle the coriander on top and keep aside.
- Blanch the broccoli and baby corn in hot water. Drain.
- Heat the oil in a pan, add the red curry paste and fry for a few minutes.
- Mix the cornflour in the coconut milk and add to the fried curry paste.
- Add the blanched vegetables and the pineapples to the gravy.
- Add the lemon juice, sugar, soya sauce, lemon rind and salt.
- Bring to a boil and then keep aside.
- In a flat bottomed pan, spread a layer of rice and top with a layer of the vegetable curry.
- Repeat the layers till all the rice and vegetable curry are used.
- Cover with a lid and seal the sides with a dough made of plain flour and water.
- Bake in a preheated oven at 200 degree c (400 degree f) for 20 minutes.
- Remove from the oven and break the seal.
- Serve hot garnished with the brown onions and spring onions.
- Cut the pineapple into 25 mm. (1") cubes.
- To avoid the grains from breaking, fry rice very gently.
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