Khao tom

Method

1. 1 Rinse the leftover rice through a sieve of cold water to separate the grains; this dish retains the rice grains rather than mashing them like porridge.
2. 2 Boil the broth with shredded ginger and celery.
3. 3 Add the rice, bring to a boil again for just 3 minutes so the rice grains expand without becoming mushy.
4. 4 Add the peeled shrimp and cook for 2 minutes until just cooked.
5. 5 Season with fish sauce, sprinkle with fried garlic, cilantro, and green onions, then serve hot.

With an appliance

• Microwave 22 min

  Replace steps 2 to 4: Stir the broth with ginger and celery at 800 W for 3 minutes, add the rice and stir for 2 minutes, then add the shrimp and stir for another 90 seconds at 700 W. Cover loosely with a large bowl and keep step 5 as is.