Khao Plow Thai Jasmine Rice Recipes

Steps:

• 1. Rinse rice: Add rice to a 2 1/2-to-3 quart heavy saucepan with a tight-fitting lid, and cover rice with cold water by 2 inches. Swirl rice around in water several times with your hand, and drain. Repeat procedure 2 more times, or until water runs clear. Drain rice well in a sieve to remove all water.
• 2. Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch. Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.
• 3. Bring water to a boil, uncovered, and boil rice 15 seconds. Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let stand, covered, 5 minutes. Turn rice gently with a flat wooden spatula and keep warm, covered. Rice is best served within 1 hour of cooking.

Steps:

• In a 2 1/2- to 3-quart heavy saucepan with a tight-fitting lid cover rice with cold water by 2 inches.
• Swirl rice around in water several times with your hand and drain.
• Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve.
• Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch.
• Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.
• Bring water to a boil, uncovered, and boil rice 15 seconds.
• Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender.
• Remove pan from heat and let stand, covered, 5 minutes.
• Turn rice gently with a flat wooden spatula and keep warm, covered.
• Rice is best served within 1 hour of cooking.

Steps:

• Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside.
• In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes.
• Add the rice and bring the mixture to a boil.
• Add the fish pieces and simmer for about 5 minutes until fish is cooked.
• Stir in the celery and fish sauce and remove from heat.
• Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves.

Steps:

• Cut half of the pineapple into cubes.
• Prepare all remaining ingredients and have at hand.
• In a small saucepan, heat the coconut milk to a boil.
• Add the coriander root, white pepper, sugar and fish sauce.
• Reduce heat and simmer the sauce for 3-5 minutes, then strain.
• Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
• When the oil is hot, add the meat, pineapple, cashews and rice.
• Stir and toss to combine well.
• Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
• You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
• Continue stif frying until the rice is heated through.
• If desired, fill the empty pineapple half with the rice mixture.
• Garnish and serve.

Steps:

• In a 2 1/2-to-3 quart heavy saucepan with a tight-fitting lid over rice with cold water by 2 inches. Swirl rice around in water several times with your hand and drain. Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve.
• Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch. Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.
• Bring water to a boil, uncovered, and boil rice 15 seconds. Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let stand, covered, 5 minutes. Turn rice gently with a flat wooden spatula and keep warm, covered. Rice is best served within 1 hour of cooking.