This recipe is guaranteed to please those who like their foot hot.
Start one cup of uncooked short-grain white rice steaming. (Short-grain white rice is just what people in the U.S. call "rice" or "white rice", common white rice.) You may use unflavored brown rice, but do not use any kind of long-grained rice especially do not use the kind that comes in a preseasoned kit, such as "wild rice". Hideous.
Add one teaspoon of red curry to the rice. I suppose here you could use yellow curry, I just happen to like red with red.
Chop eight of the 1-inch long dried peppers used in Chinese cooking, into thirds or smaller. Combine in a one-quart glass dish with 1/2 cup cow's milk. You can substitute a similar amount of another type of dried pepper (just don't use table pepper how boring), and you can substitute goat's or coconut milk for cow's milk if you wish. If you are using brown rice, add a little more milk here, 3/4 cup instead of 1/2.
Japones Chile (Capsicum Annuum) a small, pointed chile, 2 inches long and 1/2 inch wide. You can use any hot dried peppers, but please for the love of all that is sacred do not use bell peppers.
Microwave the milk and pepper mixture at full power for two minutes.
Add another 1/2 cup milk and three ounces of water chestnuts.
Microwave again at full power for one minute.
Spoon over cooked rice.
Prepare to yell.
|Why be Kind ?|
The purpose of boiling the chopped peppers in milk is to extract as much of the flavor into the milk as possible, from the pepper meat but more importantly from the seed.
The milk will then when mixed, coat every rice grain, so the eater has no respite whatsoever from the full intensity of pepper in every bite. None of this nibbling on some unaffected rice trick. I suppose if you were kind, you could set aside some curry rice without the pepper-milk. But why be kind?