Mark's jungle rice from Caprial Cooks for Friends (page 24) by Caprial Pence

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chile-lemongrass prawns

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on April 05, 2019

    I have made this rice dozens of times and it never disappoints. Through the years I have found it is easier to sauté the ginger and garlic in a regular sauce pan and then add the rice and liquid ingredients per the recipe. I then cook it on top of the stove on low just like any other rice recipe. I leave the chopped herbs out until the end and stir them in just before serving to preserve their color and flavor. When I was following the recipe instructions and trying to cook it in a frying pan in the oven it was very hard to get the rice cooked properly and not dry it out. Also when the herbs are added early they lose a lot of flavor and turn very dark, almost black, which is not appetizing. We absolutely love this rice dish and it goes perfectly with Asian and Hawaiian dishes.

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