Jasmine rice is a particularly fine,
medium-grain type of rice. It is fragrant when cooked, hence the name. The
polished white rice is prepared without salt to balance the Thai flavors.
Please do not serve ordinary rice from the supermarket with Thai meals!
The secret of perfect rice lies in the quantity of water
used-measure holding your finger on top of the rice-the water should reach just
below your middle finger's first joint. All the water should be absorbed during
cooking, leaving the rice firm and fluffy.
Rice only takes 20-25 minutes, with little attention (but don't
let it burn!).
Traditionally cooked in an aluminium pan over a charcoal burner,
here in the West, we use a modern stove. With the introduction of electricity
across the country, today the electic rice cooker is more common in Thailand.
·
2 1/2 cups Thai jasmine rice
·
3 cups water
Place rice in a small saucepan (approx. 2-1/2 qt). Rinse rice by
running cold water over two or three times to cover and pouring the water out.
This rids the rice of excess starch powder and broken rice which makes the
cooked rice mushy and sticky. Add just enough water to cover the top of the
rice by 1/2-inch (approximately 3 cups).
A convenient trick is to place your middle finger, just touching
the top of the rice in the pan. The water level should be just below the first
joint of your finger, from the tip. No measuring needed.
Cover the pot with the lid. Place over medium to medium high
heat. Bring to a boil.
Reduce heat to low. Simmer, covered, another 10 minutes, until
the water has completely evaporated.
Turn off the burner and allow rice to sit, covered, for at least
another 5 minutes. Serve hot or at room temperature (especially with spicy
curries). Serves 2 to 3.
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