KCB 2.3: Thai Rice

Thai Rice

Thai Jasmine rice is an aromatic long-grain rice from Thailand. Serve it as an accompaniment to Chinese or South East Asian savoury or vegetable dishes.

• PREPARATION TIME: 5 minutes
• COOKING TIME: 20-25 minutes
• YIELD: Enough for 3 or 4 persons

• 1 1/2 cups (375 ml) Thai rice
• 2 1/2 cups (625 ml) water
• salt (optional)
• 1 tablespoon (20 ml) ghee or oil

1. Wash, drain, and dry the rice.

2. Boil the water (and optional salt) in a 2-litre/quart saucepan over moderate heat.

3. Heat the ghee or oil over moderately low heat in a 2-litre/quart saucepan. Saute the rice for 1 minute.

4. Add the boiling water, raise the heat, and allow the water to boil again. Reduce the heat and allow the rice to gently simmer, covered with a tight-fitting lid. Cook the rice, without stirring, for 15 minutes. Remove the rice from the heat, leaving it covered for another 5 minutes before serving.

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