Serves 6–8

Fresh aromatic herbs and spices flavor this sublime side dish. The rice is cooked in a combination of coconut milk and water, which gives it a richer consistency than if it were only cooked with water.

Shrimp Rice

5 tablespoons dried shrimp, soaked in cold water for 10 minutes

2 red chili peppers, seeded, veined, and finely minced

1 medium to large onion, finely chopped

2 cloves garlic, finely chopped

5 tablespoons vegetable oil

4 tablespoons fish sauce

1 tablespoon lime juice

Salt to taste

1 ¾cups long-grained rice

1 stalk lemongrass, halved and crushed (inner white potion only)

1 quart water

  1. Make a shrimp paste by combining the dried shrimp, chili peppers, onion, and garlic in a blender or food processor and processing until smooth.
  2. In a medium-sized saucepan, warm the oil over medium heat. Add the shrimp paste and cook for 3 to 4 minutes, stirring constantly.
  3. Add the fish sauce, lime juice, and salt to the paste and stir until well blended; set aside.
  4. Pour the rice into a large pot and place the lemongrass on top. Add the water and bring to a boil; reduce heat, cover, and simmer for 15 minutes.
  5. Remove the lemongrass stalk and stir in the shrimp paste. Continue cooking for 5 to 10 minutes or until the rice is done.