Com Chay, or Buddha Rice, is a cherished Vietnamese vegetarian dish traditionally served during lunar festivals and religious holidays. This recipe transforms simple long-grain rice into a fragrant, golden masterpiece using fresh coconut milk, soy sauce, and thinly sliced ginger. The result is a slightly sweet, savory, and aromatic side dish with a tender yet distinct grain texture. It&# 226;ÂÂs incredibly comforting and pairs beautifully with stir-fried vegetables or tofu. While often reserved for special occasions, its easy preparation makes it a wonderful everyday comfort food that brings a touch of cultural warmth to your table.
Com Chay (Buddha Rice
Description
Com Chay, or Buddha Rice, is a cherished Vietnamese vegetarian dish traditionally served during lunar festivals and religious holidays. This recipe transforms simple long-grain rice into a fragrant, golden masterpiece using fresh coconut milk, soy sauce, and thinly sliced ginger. The result is a slightly sweet, savory, and aromatic side dish with a tender yet distinct grain texture. It&# 226;ÂÂs incredibly comforting and pairs beautifully with stir-fried vegetables or tofu. While often reserved for special occasions, its easy preparation makes it a wonderful everyday comfort food that brings a touch of cultural warmth to your table.Ingredients
Directions
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Prepare the coconut liquid: If using a fresh coconut, crack it open, drain the water, and peel the meat. Shred the meat, soak in 2 cups hot water for 8 minutes, then strain and press to extract the cream. Add water to make 3 cups total liquid. Alternatively, mix canned unsweetened coconut milk with 1.5 cups water.
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Rinse 3 cups of long-grain rice in several changes of cold water until the water runs clear. Drain well in a colander and let it sit for 10 minutes to dry slightly.
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Peel a 2-inch piece of ginger and slice it very thinly. Stack the slices and cut them into thin sticks (julienne).
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In a large heavy-bottomed saucepan, heat 2 tablespoons of vegetable oil over medium-high heat.
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Add the julienned ginger to the hot oil and stir-fry for about 1 minute until fragrant.
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Add the drained rice to the pan. Stir constantly for about 2 minutes to coat the rice grains with oil and lightly toast them.
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Stir in 1/2 teaspoon salt, 1 bay leaf, the prepared coconut liquid, and 1/4 cup soy sauce.
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Increase the heat and bring the mixture to a boil.
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Once boiling, let it cook uncovered for about 5 minutes, or until the liquid level drops and small holes begin to form on the surface of the rice.
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Reduce the heat to very low. Cover the pot tightly with a lid.
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Simmer gently for 20 minutes without lifting the lid.
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Remove the pot from the heat. Let the rice rest, covered, for an additional 10 minutes to allow steam to finish cooking the grains.
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Uncover the pot and fluff the rice with a fork or spoon to separate the grains.
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Remove the bay leaf before serving. Serve hot as a side dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 88.5kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 6.8g34%
- Cholesterol 0.0mg0%
- Sodium 9.5mg1%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 1.6g7%
- Sugars 1.6g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
