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Ingredients
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- 220 g / 11/4 cup Thai rice
- 480 ml / 2 cups water
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
• Rinse the rice 3 times until the water is clear, stirring with your hand.
• Put the rice into the Rice Pot. Add the water, plus the cumin and coriander seeds. Mix together, cover and cook for 15 minutes.
• Take off the heat and leave to rest, with the lids, for another 5 minutes.
• Season while tossing delicately and serve.
Tip: If using Japanese or short-grain rice, add an extra 10 ml / ½ fl oz of water and 3-4 minutes extra cooking time.