Khao Liao

Method

Rinse the jasmine rice thoroughly under cold water until the water runs clear, then cook with 600ml water and salt in a rice cooker or pot until tender and fluffy. Whilst the rice cooks, finely slice the shallots, mince the garlic, and deseed and crumble the dried chillies. Heat the vegetable oil in a wok over medium-high heat and fry the shallots until golden and crispy, then remove and set aside. In the same oil, fry the garlic and chillies for 30 seconds until fragrant. Add the cooked rice, breaking up any lumps, and stir-fry for 2-3 minutes. Season with fish sauce, palm sugar, and lime juice, tossing well to combine. Divide into bowls and garnish with the crispy shallots, fresh coriander, and sliced spring onions.