| A naturally
aromatic, long grain white rice, jasmine rice is the staple food for most of the
Thais. This aromatic rice is consumed with just about anything and is finding
growing popularity with its neighbors, namely the Malays and Indonesians. Long
grain Patna or basmati rice can also be used.
If you
consume rice regularly, it is a good idea to invest in an electrical rice
cooker.
|
 |
Rinse the rice thoroughly - at least
three times - in cold running water until the water runs clear. Allow 50g / 2oz
/ generous 1/4 cup raw rice per person.
|
 |
Put the rice in a heavy-based
saucepan and add water to come to 2cm above the surface of the rice. The
traditional Asian way of measuring this is with the help of the index finger.
When the tip of the index finger is touching the surface of the rice, the water
level should just reach the first joint. |
 |
Add a pinch of salt, and, if you
like, about 5ml / 1tsp vegetable oil, stir once and bring to a vigorous boil,
uncovered over a high heat. |
 |
Stir and reduce the heat to 'low',
then cover and simmer for approx. another 20 - 30 minutes or until all the water
has been absorbed. Remove from the heat and leave to stand for 10 minutes.
|
 |
Remove the lid and stir the rice
gently with a rice paddle or a pair of wooden chopsticks, to fluff up and
separate the grains. |
| |
|
|
Tip:
An electric rice cooker cooks the
rice and keeps it warm. Different sizes and models or rice cookers are
available. The top of the range is a non-stick version, which is expensive, but
well worth the money |
| VISIT OUR
WEBLOG