-
1
Place the rice in a bowl, cover with water and swirl the rice around.
-
2
Drain and repeat this step two or three more times until the water runs clear.
-
3
Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch.
-
4
(Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.)
-
5
Add salt if desired, and bring to a boil.
-
6
Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes.
-
7
Do not lift the lid during this time.
-
8
Turn off the heat, and leave the lid on the rice.
-
9
Let stand for five to ten minutes.
-
10
Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot.
-
11
Return the lid, and let stand while you prepare the eggplant.
-
12
Heat a panini grill to high, or prepare a hot grill.
-
13
Brush the eggplant slices with canola oil.
-
14
Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through.
-
15
As each batch is done, remove to a bowl.
-
16
When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
-
17
Coarsely chop the eggplant, and toss together with the herbs and diced tomato.
-
18
Mix together the lime juice, fish sauce, sugar and chile.
-
19
Toss with the eggplant mixture.
-
20
Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
-
21
Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.
