Posted by
srilakshmi
18 yrs ago
pl let me know how to cook thai rice without the grains stickingto one another
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Some tips here: http://www.thaikitchen.com/recipescookingtips.html
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put kettle on to boil. rinse rice thoroughly in cold water whilst rubbing the grains together to get rid of excess starch then drain. Put rice in a heavy-bottomed pan with a close-fitting lid.
Cover with boiling water - but no more than 1" - we are steaming not boiling it.
Put lid on, bring to boil then turn down to low heat. Should take no more than ten minutes for all water to be absorbed. Resist the temptation to keep lifting the lid to see how it is going. For as long as there is steam coming out, there is still water there. Don't worry if the rice catches slightly at the bottom. And, voila, dry, fluffy rice in separate grains.
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I'm lazy and use a rice cooker. Bung in the rice (I don't bother rinsing), swish in the water, switch on and come back later to serve perfect rice. I'm on my third rice cooker over the years, and all three manufacturers' instructions suggested a ratio of 2 cups of water to 1 cup of rice. However, I find it depends on the brand of rice, as I've no idea why but some brands can turn out quite soggy using 2 cups of water. So for the first couple of times I use a new sack of rice (fragrant jasmine - can't remember the brand names but they're the usual suspects from Wellcome/ Parkn'Shop or wherever) I slightly reduce the water until I work out the right amount.
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