Serves 2–4

This rice is prepared in a manner similar to that of glutinous or sticky rice, the result being a slightly softer, but not mushy, longgrained rice. The extra softening allows the flavoring agents to be better absorbed.

Fragrant Brown Rice

2 tablespoons vegetable oil

2 garlic cloves, minced

4 green onions, trimmed and thinly sliced

1½ stalks celery, trimmed and thinly sliced

1 medium carrot, peeled and julienned

2 red chili peppers, seeded and minced

1 tablespoon finely chopped gingerroot

1illustration cups brown rice (white rice can be substituted)

4½–5½ cups vegetable stock

1 kaffir lime leaf or 2 (2-inch-long, -½inch-wide) pieces of lime zest

1 tablespoon lime juice

Salt and freshly ground pepper to taste

  1. In a medium to large saucepan, heat the vegetable oil on medium. Add the garlic and green onions, and cook for 2 minutes. Add the celery, carrots, chilies, and ginger, and cook for an additional 2 minutes.
  2. Add the rice and stir until well combined. Add half of the vegetable stock, the kaffir lime leaf, lime juice, and salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 45 to 50 minutes, adding additional stock as needed.