Buddha Rice Vietnamese For Zwt 9

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This is another recipe i found at a cooking-by-country website & is further proof that the countries of cambodia, pakistan, thailand & vietnam share a common affection for the use of coconut milk across all courses of their cuisines. Altho titled buddha rice at the website, its vietnamese name is com chay. Cook time includes 10 min rest time & i allowed 5 min for ingredient prep. Enjoy!!

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Steps

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Heat oil in a lrg saucepan.

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Add ginger & stir-fry for 1 min until fragrant.

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Add rice & cook for 2 min , stirring to coat well.

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Add bay leaf , coconut milk , water & soy sauce.

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Bring to a boil & cook for about 5 min.

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Reduce heat to very low , cover & continue to cook for a further 20 minutes.

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Remove from the heat & leave to rest for about 10 min.

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Uncover , add salt as desired , fluff the rice up w / a fork & serve hot.

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Ingredients

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vegetable oil, fresh gingerroot, long grain rice, bay leaf, coconut milk, water, soy sauce, salt