Scent of Thailand in the pot, with this wonderful rice.
Long thai rice, also called Jasmine, in Thai language
is called “Hom Mali” or
“that smells of jasmine”, an aroma that  is felt especially while cooking.
It is grown in the northern part of the country on terraced hills,
able to draw the landscape in an unmistakable way.
There are many legends connected with oriental rice,
in these stories is always considered a gift of the gods,
has a value almost sacred, and for this reason was born in
places and in the most unlikely and fascinating.
The dish is very spicy, a mix of turmeric, pepper, paprika, curry and cardamom
enhance the flavors of the vegetables and give us along with this
aromatic rice dish a must-see.

Recommended wine:
Livio Highlands,
an intriguing wine, complex and persistent,
great personality and elegance,
Excellent with first courses of vegetables.

And now … LIGHT THE  FIRES!

INGREDIENTS:

300g rice long thai

-1 zucchini

-1 pepper

-1 eggplant

-Oil Evo qb

-1/2 Red onion

-cardamomo

-Paprika sweet

-Curcuma

-Pepper

-salt

-Curry

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Put to cook the rice in a little water with a little drop of oil
and a pinch of salt.
Cut the vegetables and cook them separately in a pan
where you did soften the onion …
(I always suggest to grate in order to form
a creamy sauce).
Once the vegetables are cooked, bring them together in the wok
and let them flavor along with all the spices.
I did not give the amount of the latter
because I think that everyone will charge according to their taste.
Once the rice is cooked, add it to spicy vegetables, whose cooking must remain crisp,
cook for a few minutes … the dish is ready.

Et voila … scent of the East!