Thai Layered Rice

Thai Layered Rice

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An innovative fruity vegetable rice cooked in coconut milk, Thai layered rice is a Thai cuisine specialty. A healthy mix of fruits, veggies with aromatic rice, the layered rice looks appealing and taste awesome.

Thai Layered Rice recipe - How to make Thai Layered Rice

Preparation Time:    Cooking Time:    Total Time:    

Ingredients


For the rice
1 cup long grained rice (basmati rice)
1 cup coconut milk
4 tsp chopped coriander (dhania)
1 tsp salt
1 tsp oil
For the vegetable curry
1 cup broccoli , cut into florets
8 baby corns, sliced diagonally
2 tbsp Red Curry Paste
1 tsp cornflour
1 cup coconut milk
1/2 pineapple , peeled, cored
2 tbsp lemon juice
2 tsp sugar
1 tbsp soy sauce
1 lemon's rind, grated
2 tbsp oil
salt to taste
For the garnish
2 tbsp sliced onions, fried till brown
2 tbsp chopped spring onions

Method


For the rice

    For the rice
  1. Wash and drain the rice.
  2. Heat the oil in a pan, add the rice and saute for 4 to 5 minutes.
  3. Add the coconut milk, 1 cup of water and the salt.
  4. Bring to a boil, cover the pan with a lid and cook till the rice is done.
  5. Sprinkle the coriander on top and keep aside.

for the vegetables curry

    for the vegetables curry
  1. Blanch the broccoli and baby corn in hot water. drain.
  2. Heat the oil in a pan, add the red curry paste and fry for a few minutes.
  3. Mix the cornflour in the coconut milk and add to the fried curry paste.
  4. Add the blanched vegetables and the pineapples to the gravy.
  5. Add the lemon juice, sugar, soya sauce, lemon rind and salt.
  6. Bring to a boil and then keep aside.

how to proceed

    how to proceed
  1. In a flat bottomed pan, spread a layer of rice and top with a layer of the vegetable curry.
  2. Repeat the layers till all the rice and vegetable curry are used.
  3. Cover with a lid and seal the sides with a dough made of plain flour (maida) and water.
  4. Bake in a preheated oven at 200 degree c (400 degree f) for 20 minutes.
  5. Remove from the oven and break the seal.
  6. Serve hot garnished with the brown onions and spring onions.

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