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 1. Put the rice in a saucepan, cover with
water, and boil until the rice is sticky and thoroughly
cooked. Drain through a sieve and spread it out in a very
thin layer on some greased cookie sheets. Press down well
and leave to dry in a warm place or a cool oven at 250ºF. This drying process
takes several hours.
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 2. When completely dry and firm, remove the
rice from the cookie sheets with spatula or fish slice and
then break into large pieces. |
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 3. Heat the oil until it is very hot and then
drop in some of the rice pieces. Deep-dry quickly until
golden. Remove from the oil and drain on absorbent paper
towels. Cook the remaining rice in the same way.
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 4. Bring the coconut milk to a boil in a
saucepan. Stir in the pork and shrimp, and add the garlic
mixture, fish sauce, sugar, onion, and peanuts. Mix well,
reduce the heat, and simmer for 20 minutes, stirring
occasionally. Pour into a serving dish. Serve as a dip
with the crispy rice.
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