Khao Tom

Method

Rinse the jasmine rice thoroughly under cold water until the water runs clear. In a large pot, bring the water and chicken stock to a boil, then add the rinsed rice, salt, white pepper, ginger slices, and minced garlic. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the rice breaks down and the mixture becomes creamy and porridge-like. Add the fish sauce and adjust seasoning to taste. Serve in bowls and garnish generously with spring onions, fresh coriander, fried shallots, and crushed roasted peanuts. Squeeze fresh lime juice over each bowl before serving.