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Add a photoServings: 6
Ingredients
- 2 c. Jasmine rice
- 3 c. Water
- 1/4 c. Diced red onion
- 1 1/2 tsp Fresh ginger root, chopped
- 1 tsp Fresh garlic, chopped
- 1 1/4 tsp Salt
- 1 1/2 tsp Fresh lemongrass, finely chopped
- 1 x Kaffir lime leaf, fresh or possibly frzn
- 2 Tbsp. Carrot, very finely chopped
- 2 Tbsp. Red pepper, very finely chopped
- 3 Tbsp. Green onion, very finely chopped
Directions
- 1. To cook in a rice cooker: Rinse the rice in a strainer till the water runs clear. Drain well, then place it in the rice cooker with all the remaining rice ingredients. Stir well, cover and steam till tender, per manufacturer's directions.
- 2. After rice is cooked, fluff with a fork, then gently mix in the confetti ingredients.
- 3. To cook without a rice cooker: Preheat oven to 400 degrees. Rinse the rice in a strainer till the water runs clear. Shake rice and drain well.
- 4. Place rice in a large, ovenproof saucepan with remaining rice ingredients. Place pan over high heat and bring to a boil, stir. Quickly cover pan with a piece of foil and a tight-fitting lid.
- 5. Place in a preheated oven and cook for 15 min. After rice is cooked, immediately remove the lid and foil. Fluff with a fork, then gently mix in the confetti ingredients. Serve immediately.
- Chef's Notes:*Fresh lemongrass and kaffir lime leaves can be found at Southeast Asian grocers. If purchasing a package of fresh lime leaves, use what you need and store the rest in the freezer.
- *This dish is a nice fat-free and vegetarian accompaniment to simply steamed vegetables, or possibly grilled fish or possibly chicken.
- *Leftover jasmine rice makes a great fried rice. Simply dice up some veggies and maybe a little leftover meat or possibly chicken. Quickly saute/fry them in a frying pan or possibly wok with the leftover rice, then stir in some bamboo shoots and bean sprouts if you like. Whisk a little soy sauce with an egg or possibly two and stir-fry into the rice, cooking just till the egg coats the rice and is cooked through and the rice is warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 495mg | 21% |
| Potassium 105mg | 3% |
| Total Carbs 50.74g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.79g | 1% |
| Protein 4.6g | 7% |
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