Rice
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Rice is so important to many Asian countries. In Thai, to have meal they say "gin kow" which literally means "eat rice". It is the same in Chinese. In Thailand, rice is not a side dish, it is the central dish and all other things that you eat, support it. In a Thai meal, you generally eat more rice than anything else and it serves as the foundation for the food pyramid.
This rice and rice recipe is for the fluffy white rice that you see with 90% of Thai dishes.
INGREDIENTS
1-1/2 cups water
1 cup Thai long-grain riceThe easiest way to cook rice is with a rice cooker. While the rice cooker's manufacturer will give you specific instructions, they are usually add rice, add water, push button. Wait 15 to 20 minutes. Open lid. Eat.
This method of cooking it on the stove is nearly as easy, but may take a couple of tries to learn how to make it perfectly. You just can't forget to turn the temperature down.
MEASURING CUP METHOD
Put rice in a pot that is big enough to prevent boil over, bigger than a 1-1/2 quart pot. Rinse rice in cold water to clean it. The ratio of rice to water is usually 1 to 1-1/2. However, if it is a new crop which still has a lot of water content, use 10% less water. Some people like soft rice, some like hard rice. Add or reduce water as preferred.
THE KNUCKLE METHOD - This was taught to me by my Chinese friend Kitty, and is the one I have used for years.
Add as much rice as you think you need. Rinse rice and add water a knuckle high - the water should come up one knuckle of your finger from the top of the rice. Interesting enough, this works.
With the lid off, turn the heat on high until the water starts to boil. Then turn the heat to a simmer and watch the pot until the water level reduces to just below the rice. The exact point you should be watching for is when some of the rice is above and some of the rice is below the water. If you miss this point, add a little more water and then let the water heat up before covering.
Cover the pot and turn the heat down to the lowest heat available on your stove. It should take about 5 to 10 minutes until all the water is absorbed. Turn off the heat and keep the cover on until you are ready to serve it.
Makes 2 servings
NOTE - If you are making rice for fried rice, reduce the water by 10% to get a firmer rice. It is easier to cook fried rice with firm rice because it is less like to clump together and tastes better, too.