Thai Rice with Mache, Coconut Milk and Crunchy Vegetables Recipe
Thai Rice with Mache, Coconut Milk and Crunchy Vegetables
Total time: 15 to 30 minutes
Preparation: 5 minutes
Cooking time: 25 minutes
Difficulty: Easy
Chef's Note
If you don't like raw vegetables, place the vegetable ribbons on top of the rice 5 minutes before the end of its cooking time for al dente, or 10 minutes for more thoroughly cooked vegetables.  
Ingredients for 2 servings
- 100 g (3.5 oz) Thai Rice
- 1 fennel bulb
- 4 young carrots
- 1 can green asparagus
- 1 tbsp. sesame seeds
- 1 can coconut milk
  1. Steam cook the rice. Wash the vegetables and cut them into thin strips with a paring knife.
  2. Place the cooked rice into a wide-mouthed salad bowl. Arrange rosettes of fresh Lamb's Lettuce around the rice and place the ribbons of crunchy vegetables in the centre.
  3. Spoon the warmed coconut milk over top.
  4. Sprinkle with grains of rice and sesame seeds.
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