Friday, March 9, 2012
Leek and Lime Leaf Rice
I had some lime leaves stashed at the back of my freezer ( they stay fresh like that for ages if you keep in the freezer). My son loved the rice so much that I made it again for the my whole family to serve alongside a chicken dish. The kids loved it, I think its the appetizing perfume of the lime leaf that made it a big hit with the kids.
Recipe : Lime leaf and Leek Rice, recipe inspired by Leek and Lemongrass Rice by Fiona Beckett from the book Sausages and Mash
For a big group of about 6 people
2 large leeks
3-4 kaffir lime leaves, torn into two
2 fat cloves of garlic, finely chopped
3 cups rice, long grain such as basmathi
4 cups chicken or vegetable stock or water ( you can use stock cubes)
2 tbsp vegetable oil
light soy sauce ( about 2 tbsp)
1. Trim the leeks. Wash well . Its easier if you finely slice them first, place in a colander and give a good rinse.
2. Wash your rice under running water till water comes clean. Set aside
3. Heat vegetable oil in a large saucepan or deep frying pan, preferably non stick. Add leeks and stir fry till they go soft and translucent.
4. Add garlic and lime leaves and stir fry 1-2 minute. Stir in rice and stir till the rice grains are well coated with the leeks mixture.
5. Drizzle some soy sauce and pour stock. Put a tiny pinch of salt and bring to a boil. Once it boils simmer over a medium heat till the water is absorbed them bring the heat down low and cook another 2 minutes, till the water is completely absorbed. Then switch off, place lid on for 5minutes. Fluff up the rice and serve.