Instructions: Method

Bring to a rolling boil and boil for ten minutes, then reduce to a simmer and simmer for 50 minutes.

Strain through a fine seive or chinoise, then keep refridgerated in a well stoppered bottle.

Will keep refridgerated for 2-3 days or can be frozen and kept indefinately.

Variation

If you are not a vegetarian you can add a cup of chicken bones to the mix.

The resultant stock gives an excellent flavour to the rice, especially when accompanying simple chicken dishes like khao man kai (chicken and rice - a staple hawker food in Thailand). NOTES: Vegetarians in Thailand generally flavour the rice by cooking it in nam sup - vegetable stock - rather than plain water.

This imparts a richer flavour.

Muoi Khuntilanonts Kitchen

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