Thai-style rice parcels

Recipe from: 20 November 2015
recipe, thai, rice

Ingredients 12
Servings 1
Minutes 00:25

Ingredients

Serving Change
  • 375
    ml
    basmati rice
  • 375
    ml
    light coconut milk
  • 1
    onion, thinly sliced
  • 1-2
    fresh chillies, seeded and finely chopped
  • 4-6
    duck or chicken breasts, roasted
  • 90
    ml
    soya sauce
  • 15
    ml
    brown sugar
  • 5
    cm
    piece ginger, finely grated
  • 5
    ml
    sesame oil
  • 1
    red chilli, seeded and thinly sliced
  • 2
    pickling onions, sliced and fried
  • fresh coriander and lime slices, to serve
 

Method

00:25
 
Combine the rice, coconut milk and 250ml water in a medium-sized saucepan and bring to the boil. Cover and simmer over a low heat for 15 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat and stir through the onion and chilli.

Meanwhile, pull the meat and skin off the bones of the duck or chicken and slice into thin pieces. Place them into a bowl with the soya sauce, sugar and ginger.

Lay out eight 30cm squares of baking paper. Top each with 125ml of the rice mixture and divide the marinated meat among the parcels. Drizzle a little sesame oil over each one. Fold the sides of the paper over and wrap to enclose the filling and form parcels. Place the parcels in a large bamboo steamer.

Steam over a saucepan or wok of simmering water for 15 minutes until heated through. Alternatively, bake the parcels in a roasting tin at 180°C for 15 minutes until heated through. To serve, open each parcel and garnish with extra sliced chilli and fried onions. Serve with coriander and lime.

Image and text: Ideas magazine.

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Read more on: thai  |  recipe  |  rice
 

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