for 4 person

Rice

250 g	perfumed rice
4 dl	water
1 stick	lemongrass, squeezed
2 cm	ginger, finely grated
1	lime leaf (Citrus hystrix) (Thai Kit)

Dressing

2	limes, rinsed with hot water, dabbed dry, use a little grated zest and the juice
3 tbsp	toasted sesame oil
2 tbsp	liquid honey
1 tsp	salt
a little	pepper
1	red chilli, deseeded, finely chopped
2 tbsp	black sesame seeds

Salad

60 g	salted peanuts
1 bunch	coriander, roughly chopped
1 bunch	Thai basil, roughly chopped

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water to the boil with the lemongrass, ginger, kaffir lime leaf and rice. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up for approx. 10 mins. (do not remove the lid). Separate the rice with a fork, remove the lemongrass stick and kaffir lime leaf.

Dressing

Combine the lime zest and juice with the oil and honey, season. Add the chilli and sesame with the rice, mix.

Salad

Dry-roast the peanuts in a non-stick frying pan. Mix the peanuts and herbs into the rice.

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