Vietnamese Turmeric Rice with Herbs and Crispy Shallots
Fragrant jasmine rice cooked in the rice cooker with turmeric, a splash of coconut milk, lemongrass and fish sauce, then folded with fresh cilantro, mint and scallion and topped with crispy shallots. A golden, aromatic side for grilled meats, fish or fried eggs.
- Prep
- 18 min
- Cook
- 31 min
- Wait
- 25 min
- Total
- 1 hr 14 min
- Makes
- About 6 cups cooked rice (6 side servings)
Steps
Before you start
- Use a rice cooker with a 5- to 6-cup (1.2 to 1.5 L) capacity or larger. This recipe uses 2 cups (400 g) of dry rice.
- Shake the can of coconut milk well before measuring so the cream and liquid are blended.
- Slice the shallots as evenly as you can (about 1/16 inch / 2 mm thick) so they crisp at the same rate.
- Plan for 15 minutes of soaking time and 10 minutes of resting time after cooking. Both affect the texture.
Rinse and soak rice
- Put the jasmine rice in a bowl and cover with cold water.
- Swish with your hand, then pour off the cloudy water through a fine-mesh sieve.
- Repeat 3 to 4 times, until the water is only slightly cloudy.
- Cover the rice with fresh cold water and soak for 15 minutes, then drain well in the sieve, shaking out as much water as you can.
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Ready when: Grains look opaque white and the rinse water is only faintly cloudy
Tip: Don't skip draining thoroughly. Extra clinging water makes the rice soft and mushy.
Prep the aromatics
- While the rice soaks, peel and slice 3 shallots into thin, even rings and separate the rings.
- Finely mince the remaining shallot and set it aside separately.
- Trim, bruise and halve the lemongrass.
- Chop the cilantro and mint, slice the scallions, cut the lime into wedges, and slice the chile if using.
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Ready when: Shallot rings are evenly sliced and separated
Tip: Keep the herbs in a covered bowl or damp paper towel so they don't wilt before the end.
Fry crispy shallots
- Pour the 1/3 cup (80 ml) oil into a medium skillet and add the sliced shallot rings while the oil is still cold.
- Set over medium heat and cook, stirring occasionally, for 6 to 8 minutes.
- They will bubble, then turn pale gold, then light golden brown.
- Lift them out with a slotted spoon onto a paper towel-lined plate, leaving the oil in the pan.
- Sprinkle lightly with a pinch of the salt.
- They crisp more as they cool.
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Ready when: Shallots are light golden brown and the bubbling has slowed; they will darken a little off the heat
Tip: Remove them when they are lighter than you want. Shallots go from golden to bitter in seconds.
Bloom turmeric in oil
- Pour off all but 2 tablespoons (30 ml) of the shallot oil from the skillet (save the extra for drizzling or stir-fries).
- Return the skillet to medium-low heat.
- Add the minced shallot and the lemongrass and cook, stirring, for 1 minute until softened and fragrant.
- Add the turmeric and stir for 20 to 30 seconds, until it smells earthy and the oil turns deep yellow.
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Ready when: Minced shallot is soft and translucent and the oil is deep golden yellow
Tip: Don't let the turmeric sit in dry hot oil for long. It turns bitter if it scorches.
Load the rice cooker
- Add the drained rice to the rice cooker pot.
- Scrape in everything from the skillet, including the lemongrass.
- Add the water, coconut milk, fish sauce and the remaining salt (about 1/2 teaspoon).
- Stir well for 20 to 30 seconds so the turmeric is evenly dispersed and the coconut milk is blended in.
- Level the rice with the back of a spoon.
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Ready when: Liquid is a uniform yellow with no streaks and the rice bed is level
Tip: Stir before cooking, not after. Stirring while cooking releases starch and makes the rice gluey.
Cook in the rice cooker
- Close the lid and start the standard white rice cycle.
- Do not lift the lid while it cooks.
- Most cookers take about 20 minutes for this amount.
- Wait for the cooker to switch to Keep Warm or click off.
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Ready when: The cooker switches to Keep Warm or clicks off, and steam holes show no bubbling liquid
Tip: Lifting the lid lets steam escape and can leave a hard, undercooked top layer.
Rest the rice
- Leave the lid closed and let the rice rest for 10 minutes on Keep Warm or unplugged.
- During this time the moisture redistributes through the grains so the bottom isn't wetter than the top.
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Ready when: Top of the rice looks dry with small steam craters
Fluff and fold in herbs
- Open the lid and remove and discard the lemongrass pieces.
- Use a rice paddle or fork to fluff the rice gently, lifting from the bottom in folds.
- Scatter over the cilantro, mint and scallions, then fold in with a few light turns just until the herbs are evenly distributed.
- Taste and add a pinch more salt if needed.
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Ready when: Grains are separate, evenly golden yellow and flecked with green herbs
Tip: Fold gently. Heavy stirring breaks the grains and bruises the herbs.
Top and serve
- Transfer the rice to a warm serving bowl.
- Top with the crispy shallots and the sliced chile if using.
- Serve right away with lime wedges for squeezing over each portion.
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Ready when: Shallots are crisp when scattered on top
Tip: Add the shallots at the table or just before serving so they stay crunchy.
Good to know
Tips
- Jasmine rice varies by brand. If your rice usually comes out firm, add 1 to 2 tablespoons (15 to 30 ml) more water next time; if soft, use 1 to 2 tablespoons less.
- Use fresh, bright ground turmeric (not older than about a year). Old turmeric tastes dusty and gives a paler color.
- Fresh herbs go in after cooking. Heat dulls their color and aroma.
- Serve with grilled pork, lemongrass chicken, steamed fish or a fried egg for a full meal.
Make ahead
Fry the shallots up to 2 days ahead, cool completely, and store airtight at room temperature. Rinse and drain the rice up to 1 hour ahead. Cook the rice up to 1 day ahead, cool quickly, and refrigerate; stir the fresh herbs in after reheating.
Storage & reheating
Room temperature: no more than 1 hour after cooking, as cooked rice can grow harmful bacteria. Fridge: store cooled rice in an airtight container for up to 3 days. Freezer: freeze in portions for up to 2 months. Reheat with 1 tablespoon of water per cup of rice, covered, in the microwave for 1 to 2 minutes until steaming hot throughout, or in a covered skillet over medium-low heat. Store crispy shallots separately at room temperature for up to 2 days.
Substitutions
- fish sauce → 1 tbsp (15 ml) light soy sauce, or an additional 1/4 tsp salt for a vegan version. Soy sauce adds savory depth but a slightly different flavor and may darken the rice a little.
- full-fat coconut milk → 1/2 cup (120 ml) additional water plus 1 tsp extra oil. The rice will be less rich but still fragrant.
- lemongrass stalk → 2 strips of lime zest (removed with a peeler), or 1 tbsp lemongrass paste. Lime zest gives a similar citrus aroma; remove it before fluffing.
- fresh mint leaves → Thai basil or additional cilantro. Thai basil gives a slight anise note; use the same quantity.