Spiced Chili Rice with Turmeric and Coriander Recipe

Although plain steamed rice is served at almost every meal, many southern families like to sneak in a little spice too. A burst of chili for fire, turmeric for color and coriander its cooling flavor, are all that's needed. This rice goes particularly well with grilled and stir fried fish and shellfish dishes, but you can serve it as an alternative to plain rice. If you like your rice extra hot and spicy, add another chili.

Ingredients : Serves 4

15 ml

2-3

2 cloves

2.5 cm

5 ml

10-15 ml

225 g

30 ml

600 ml

1 bunch

1/2 teaspoon

Vegetable oil or sesame oil

Green or red Thai chilies, seeded and finely chopped

Garlic, finely chopped

Fresh root ginger, finely chopped

Sugar

Ground turmeric

Long grain rice

Nuoc mam

Water of fish or chicken stock

Fresh coriander (cilantro), stalks removed, leaves finely chopped

Salt

Ground black pepper

Method :

Heat the oil in a heavy pan. Stir in the chilies, garlic and ginger with the sugar.
As they begin to color, stir in the turmeric.
Add the rice, coating it in the turmeric and flavorings, then pour in the nuoc mam and the water or stock - the liquid should sit about 2.5 cm / 1 in above the rice.
Season with salt and pepper and bring the liquid to the boil. Reduce the heat, cover and simmer for about 25 minutes, or until the water has been absorbed.
Remove form the heat and leave the rice to steam for a further 10 minutes.
Tip the rice on to a serving dish. Add some of the coriander and lightly toss together using a fork.
Garnish with the remaining coriander.