Although we usually think of risotto as an Italian dish this play on fusion works beautifully using Thai Jasmine Rice. You will note the absence of any cheese as cheese is rarely if ever used in Thailand or most parts of South east Asia.

Garlic, ginger, shallots and chiles provide for a robust flavour that makes for a great side for grilled meats. I especially like serving this with grilled pork or chicken. I usually serve a side dipping sauce of Nam Phrik Pla (fish sauce and chiles) allowing diners to add extra heat to their taste.

2 cups Thai jasmine rice
1 tab sliced garlic
1 tsp minced ginger
1 tab chopped shallots
1 tab of red phrik kee nu (birdseye) minced or sliced
1 tab of green phrik kee nu (birdseye), minced or sliced

Add chicken stock according to your rice cooker instructions replacing the water to cook two cups of rice plus two additional tablespoons of liquid.

METHOD:

Place the rice in the cooker. Stir fry the other ingredients
excluding the stock. Add the ingredients to the rice cooker, and switch on. When the cooking time is finished, the dish is ready to serve.

If you wish you can add a pinch of saffron or turmeric to colour the rice yellow.

Note: For my rice cooker I need 3 cups of broth to 2 cups of rice. I sometimes make this in my microwave rice cooker as it only takes 14 minutes!

This makes a great side dish for a complete Thai meal.