Montevideo-style Chilled Rice with Condiments

Ingredients

In this adaptation, we have incorporated Montevideo's culinary influences by using local ingredients and flavors. The traditional Thai condiments have been enhanced with Montevidean twists, such as the addition of pickled local vegetables and the use of regional herbs. These modifications infuse the dish with a unique Montevidean touch while still maintaining the essence of the original Khao chae. We alse have the original recipe for Khao chae, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (150g) pickled Montevidean vegetables (such as carrots, radishes, and cucumbers) 1 cup (150g) pickled Montevidean vegetables (such as carrots, radishes, and cucumbers)
• 1/2 cup (60g) roasted peanuts 1/2 cup (60g) roasted peanuts
• 1/4 cup (30g) crispy fried shallots 1/4 cup (30g) crispy fried shallots
• Fresh herbs (such as cilantro, mint, and basil) for garnish Fresh herbs (such as cilantro, mint, and basil) for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 70g, 10g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a pot, bring the water to a boil. Add the rinsed rice and salt, and stir well. Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the rice is cooked and fluffy.
3. 3.
   Once the rice is cooked, spread it out on a large tray or baking sheet to cool down completely.
4. 4.
   In a small saucepan, combine the white vinegar and sugar. Heat over medium heat until the sugar dissolves, stirring occasionally. Remove from heat and let the pickling liquid cool.
5. 5.
   Slice the pickled Montevidean vegetables into thin strips or bite-sized pieces.
6. 6.
   To serve, place a portion of the chilled rice in a bowl. Top with pickled Montevidean vegetables, roasted peanuts, crispy fried shallots, and fresh herbs.
7. 7.
   Drizzle the pickling liquid over the rice and condiments.
8. 8.
   Garnish with additional fresh herbs, if desired.
9. 9.
   Serve the Montevideo-style Chilled Rice with Condiments chilled and enjoy!

Treat your ingredients with care...

• Pickled Montevidean vegetables — If you can't find pickled Montevidean vegetables, you can make your own by pickling a combination of carrots, radishes, and cucumbers in a mixture of white vinegar, sugar, and salt. Let them sit in the pickling liquid for at least 1 hour before using.

Tips & Tricks

• For added freshness, squeeze some lime juice over the dish before serving.
• Customize the condiments according to your taste preferences by adding sliced chili peppers or a drizzle of soy sauce.
• To save time, you can use store-bought crispy fried shallots instead of making them from scratch.
• Make extra pickled Montevidean vegetables and store them in the refrigerator for up to a week to use in other dishes.
• Experiment with different herbs for garnish, such as parsley or dill, to add a unique twist to the dish.

Serving advice

Serve Montevideo-style Chilled Rice with Condiments in individual bowls, allowing each person to mix the condiments into the rice according to their taste. This dish is best enjoyed chilled, making it a perfect option for a light lunch or a refreshing dinner.

Presentation advice

To enhance the presentation, arrange the condiments in an aesthetically pleasing manner on top of the rice. Sprinkle some additional crispy fried shallots and fresh herbs on the dish just before serving to add a pop of color.