Rice with Spinach
Risotto • Thai
Description
Rice with Spinach
Ingredients
- Rice 5 oz
- Spinach 5 oz
- Water 25 fl oz
- Cumin 1 teaspoon
- Ginger Root 1 teaspoon
- Salt 1 teaspoon
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Rinse the rice several times. In a pan with oil, lightly fry the cumin seeds, add the grated ginger root, and after half a minute, add the rice. Sauté the rice over medium heat, stirring for a few minutes until it becomes translucent.
Step 2
Add the spinach (if using fresh, blanch for 1 minute in boiling water, squeeze out excess water, and chop), pour in about 1 cup of hot water with added salt, and stir. The liquid should cover the grains. Do not cover the pan with a lid. Stir occasionally until almost all the water is absorbed by the rice. Then pour in some more water and stir. Repeat this several times until the water is finished.
Step 3
After about 20 minutes (depending on the type of rice), the dish will be ready. Remove from heat and cover with a lid to keep the rice warm.
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