(Serves 1 or 2)
2 cups (dry weight) White Thai jasmine rice
2.5 cups water
As many runner beans as you can get hold of mine are homegrown
Pour the rice into a pan and rinse gently, pour the water away then add the 2.5 cups to the pan. Cover with a lid and heat on high until bubbling, then simmer for 10 minutes. Make sure you taste it at this point. All the water should be absorbed and the rice should be fluffy.
Hint: don't remove the lid at all until 10 minutes have passed.
Meanwhile; with the scissors just snip the runner beans into centimetre pieces and steam until soft.
Add all to a bowl and dig in. Yum.
P.s. this recipe make x4 of this bowl
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