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Nam khao tod

Time 20 minutes
Yields Serves 4
Nam khao tod
(Ricardo DeAratanha / Los Angeles Times)
1

Fluff the rice and spread it out on a baking sheet. Chill the rice, uncovered, until ready to fry, at least 1 hour.

2

Remove the rice and season it with salt and red curry paste, mixing it in by hand to separate the rice into individual grains. Taste and adjust the seasoning if desired.

3

Sprinkle a few tablespoons of rice flour over the seasoned rice and continue working by hand, gently rubbing the rice to separate it into individual grains. Add more rice flour a little at a time as necessary. When you are done, the rice should feel very dry and separate. Return it to the refrigerator for 30 minutes to finish drying.

4

Meanwhile, add enough vegetable oil to a deep pot so it goes halfway up the sides. Heat the oil until a thermometer inserted reaches 355 degrees.

5

Rain in the rice, a handful at a time, to the oil. The oil will bubble profusely and slowly settle down as the rice fries to a light golden color. When the bubbles have subsided, about 45 seconds, remove the rice, using a fine mesh strainer, to a paper towel-lined tray to drain. Repeat with the remaining rice.

6

In a large bowl, combine the chile jam, sugar and fish sauce, stirring or whisking until combined to form a sauce. Stir in the red chile flakes, Thai chiles, red onion, green onion, cilantro and lime juice. Fold in the sausage, peanuts and ginger, then the rice, tossing quickly to mix. Divide the mixture into servings, and garnish each with a little more chopped cilantro. Serve immediately.

Adapted from a recipe from Kris Yenbamroong of Night + Market. Thai ingredients can be found in local Thai markets or well-stocked Asian markets. Fermented Thai sausage is uncooked, which is how Yenbamroong uses it. As with uncooked eggs, the U.S. Department of Agriculture recommends that you cook all meat products.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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