Jesse requested a rice recipe last weekend. He is away for a few weeks this summer working on his masters and has been subject to bad college cafeteria food; I told him when he came back to visit I would make him whatever he wanted. Apparently the dining hall doesn’t have any “fresh food” or “vegetarian options” and “all their salad dressings are nasty.” Lucky for him I made a ton of food as usual and sent him back with leftovers!
Start by finely chopping a large onion into pieces no larger than a grain of rice. Then finely slice two stalks of fresh lemon grass (to prepare lemon grass, peel off the outer leaves and only use the part that is fleshy, not the woody part), grate or finely chop two square inches of ginger, zest and juice two limes, finely chop a few cloves of garlic, and finely chop a small hot pepper. Also set aside a pinch of cumin, coriander, and salt to taste.
In a large pot, heat a few tablespoons of olive oil. Add the onions and cook until they are translucent. Add a cup and a half of rice and the spices and stir. Cook for a minute. Add the lime juice and three cups of vegetable stock and cook on high heat uncovered until the stock is at the same level as the rice (should be about ten minutes). Cover and turn the heat to low until the stock is absorbed (should be about fifteen minutes). Do not stir the whole time!
Garnish with lime wedges. We served ours with tofu in soy sauce and rice wine vinegar and asparagus in honey and sesame. It was all at room temperature, perfect for summer!