Method
Serves 2
Heat a frying pan over a medium heat, add the rice and toss to
toast rice until grains are golden. Cool, then place in a mortar,
using a pestle pound rice into a fine powder.
Place the chicken in a saucepan, with a little water (about 3
tbsp), place over a low heat and gently cook until white and just
cooked. Add the lime leaves, chilli, lemon and lime juice, shallot,
red onion and fish sauce. Finally add the ground rice.
Stir through the mint and coriander leaves.
Arrange cucumber slices on a serving plate, top with the larb,
with a bowl of steamed rice to the side to serve.