This makes a good brunch, or a meal if you are feeling under the weather and want something quite plain and comforting to eat. It’s normally made with pork or seafood but here I’ve made a veggie version the flavor will depend on the stock you use so I would recommend using a good / homemade stock. This will make 4 bowls of Khao Tom.
So what do you need?
- 1 cup of jasmine rice / brown rice (I used a white jasmine rice which had some other rices mixed through it)
- 6 cups vegetable stock
- 1 tbsp. light soy sauce
- a small bunch Chines celery
- 1 cup of chopped mushrooms
- 3/4 cup of other veggies (I used diced carrot and some chopped broccoli)
- 4 or 5 cloves of garlic
- 2 tbsp. oil (I used sesame)
- 1 inch of ginger peeled and very finely sliced
- a couple of chopped spring onions and a handful of coriander leaves
- a sliced red chilli
- Chilli powder
- Soy sauce
So what do you do?
Start by putting the rice in a saucepan with the stock and soy sauce and bring it to the boil. Meanwhile chop the mushroom and the Chinese celery and add them to the saucepan and boil for about 10 minutes then add the other vegetables and boil for 15 – 20 more minutes until the rice is soft. The cooking time will depend on the rice you use but it should be well cooked and soft. The rice will absorb most of the stock and swell up, if necessary add more stock and stir occasionally as the Khao Tom thickens up to stop it sticking to the saucepan. Taste and if necessary add some more soy sauce.
While the rice is cooking prepare your condiments. Finely chop the garlic and fry it in the oil until golden brown and put in a small bowl. Serve the Khao Tom in bowls and allow people to flavour it themselves adding the condiments they like.