Rice is the main ingredient in Thai cuisine. Jasmine rice is the most popular. It has a pleasant flavor, if cooked properly, it is white and fluffy. The Thai cook it in great amounts, that is why rice cookers are especially popular there. But it is possible to cook jasmine rice perfectly without a rice cooker, you just need to follow some rules:
- 0.5 cup rice yields approximately a portion. Rice gets 3 times bigger when cooked.
- Before cooking, rice should be rinsed in cold water 4-5 times until the water is transparent. This helps to get rid of any excess starch that causes mushiness.
- Take 1.25 portion of cold water for 1 portion rice. That means, for 1 cup rice take 1 and ¼ cup water. Water should boil away by the time rice is done. If water is more that needed, rice will get mushy or wet.
- Cook rice in a thick-bottomed pot for the rice to cook evenly.
- Don’t add any salt or butter. Don’t add anything when cooking or serving.
- Cook under a lid.
- Cook over low heat. In the very beginning you can cook over medium heat for water to boil more quickly, but as soon as it boils – reduce to low. Rice should hardly be boiling.
- If you don’t hear it boiling – check whether water has been boiled away.
- Check for doneness. With a spatula, check if there is any water left in the pot. If there is any, continue to cook. Make the surface even after you have done checking, cover with a lid and cook for another minute, then check again.
So, let’s cook perfect Thai rice:
- Rinse rice 4-5 times in cold water.
- Add it to a thick-bottomed pot, cover with water in proportions 1:1.25.
- Cover with a lid and cook over medium heat.
- When the water has come to a boil, reduce to simmer and continue to cook until rice stops making sounds (about 10 min).
- With a spatula, check whether there is any water left. If there is no water, rice is done.
- Remove from heat or transfer to a container. Keep in a closed container at room temperature up to 1 day.
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