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ข้าวสวย
Khao Suay, meaning 'beautiful rice,' is the foundation of Thai cuisine - perfectly steamed fragrant jasmine rice that accompanies nearly every Thai meal. This seemingly simple dish is an art form in Thailand, where the quality of rice and cooking technique are taken seriously. Thai jasmine rice (Hom Mali) is prized for its natural floral aroma, soft texture, and slightly sticky consistency when cooked. The rice grains should be separate yet tender, with a subtle sweetness and fragrance that enhances rather than overpowers accompanying dishes. While considered a basic staple, properly prepared khao suay demonstrates respect for ingredients and culinary tradition.
Measure 2 cups of Thai jasmine rice using a standard measuring cup. This will yield approximately 6 cups of cooked rice, enough to serve 4-6 people. For best results, use rice that has been stored in a cool, dry place and is relatively fresh (ideally within 1 year of harvest).
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Place the rice in a large bowl and cover with cold water. Gently swish the rice around with your hand in a circular motion. The water will become cloudy with starch. Drain the water carefully, using your hand to hold back the rice grains. Repeat this process 2-3 times until the water runs relatively clear (it doesn't need to be completely clear). This removes excess surface starch and prevents the rice from becoming too sticky or gummy.
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For even fluffier rice, you can soak the rinsed rice in fresh water for 15-30 minutes at room temperature. This allows the grains to absorb water evenly and cook more uniformly. Drain thoroughly before cooking. Note: This step is optional and many Thai cooks skip it for everyday rice cooking.
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Place the rinsed (and drained) rice in a heavy-bottomed pot or rice cooker. Spread the rice evenly across the bottom. Place your index finger so the tip touches the surface of the rice. Add cold water until it reaches the first joint line of your finger (approximately 1 inch or 2.5cm above the rice surface). This traditional Thai method works regardless of the amount of rice you're cooking. Alternatively, use a 1:1.25 ratio of rice to water (2.5 cups water for 2 cups rice).
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If desired, add a small pinch of salt (about 1/4 teaspoon) to the water. This is optional but can enhance the natural flavor of the rice. Gently stir once to distribute the salt, then smooth the rice surface so it's level. In traditional Thai cooking, salt is often omitted as the accompanying dishes provide all necessary seasoning.
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Place the pot on the stove over medium-high heat. Bring the water to a full boil - you should see vigorous bubbling and the water surface moving. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid. Cook for 15-18 minutes without lifting the lid. The steam needs to stay trapped inside to cook the rice properly. Lifting the lid releases steam and can result in unevenly cooked rice.
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If using an electric rice cooker, simply close the lid and press the 'cook' or 'white rice' button. The rice cooker will automatically adjust the temperature and cooking time. It will switch to 'warm' mode when done, typically after 20-25 minutes. Most Thai households use rice cookers for their convenience and consistent results.
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After the cooking time is complete, turn off the heat but leave the lid on. Let the rice rest undisturbed for 5-10 minutes. During this time, the rice will continue to steam gently and any remaining moisture will be absorbed. This resting period is crucial for achieving the perfect texture - the rice will become fluffy and the grains will separate more easily.
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Remove the lid and use a rice paddle or fork to gently fluff the rice, using a cutting and folding motion rather than stirring. This separates the grains and releases excess steam. The rice should be soft, fluffy, and fragrant with a natural jasmine aroma. Grains should be tender but separate, not mushy or clumped together. Serve immediately in individual rice bowls or family-style in a large serving bowl.
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Leftover rice should be transferred to an airtight container and refrigerated within 2 hours of cooking. It will keep for 3-4 days in the refrigerator. To reheat, sprinkle with a little water and microwave covered, or steam until heated through. Leftover rice is perfect for making fried rice dishes like khao pad.
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Per serving
Jasmine rice, known as 'Hom Mali' (fragrant jasmine) in Thai, has been cultivated in Thailand for centuries, with the most prized varieties coming from the Thung Kula Rong Hai region in northeastern Thailand. Thai jasmine rice gained Protected Designation of Origin (PDO) status, similar to Champagne or Parmigiano-Reggiano. The name 'jasmine' refers to the natural fragrance of the rice, which is reminiscent of jasmine flowers or pandan leaves. This aroma comes from a natural compound called 2-acetyl-1-pyrroline. Thailand is the world's largest exporter of jasmine rice, and it's deeply embedded in Thai culture and language - the Thai greeting 'Kin khao reu yang?' literally means 'Have you eaten rice yet?' demonstrating rice's central role in Thai life. Traditionally, rice was cooked in clay pots over charcoal, but modern Thai households have embraced electric rice cookers while maintaining the same reverence for properly cooked rice.
Authentic Thai jasmine rice has several distinguishing characteristics: (1) It should have a natural, subtle floral aroma when cooked - not perfumed or artificially scented. Genuine Thai Hom Mali rice will have this fragrance naturally. (2) The texture should be soft and slightly sticky (but not as sticky as glutinous rice), with individual grains that are tender yet separate. (3) Thai jasmine rice is always long-grain white rice - short-grain or medium-grain rice is not authentic for Thai cuisine. (4) The rice should be rinsed before cooking to remove excess starch, but not washed so much that all the nutrients are lost. (5) Most Thai households don't add salt or butter to plain rice - it's meant to be a neutral base for flavorful dishes. (6) Rice is sacred in Thai culture and should never be wasted. It's considered disrespectful to throw away rice. (7) In traditional Thai dining, each person gets their own bowl of rice and takes small portions of shared dishes to eat with it, rather than mixing everything together on one plate. (8) The quality of jasmine rice varies significantly - look for 'Thai Hom Mali' certification and preferably new crop rice for the best aroma and taste. (9) While rice cookers are now standard in Thailand, the principles remain the same: proper water ratio, undisturbed cooking, and resting time are essential for perfect rice.
ข้าวผัดปู
Thai crab fried rice featuring delicate sweet crab meat stir-fried with fragrant jasmine rice, eggs, and aromatic herbs. A beloved dish found everywhere in Thailand from street food stalls to high-end restaurants, Khao Pad Poo showcases the perfect balance of umami flavors from fish sauce and the natural sweetness of fresh crab meat.
ข้าวผัด
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ข้าวผัดกะเพรา
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ข้าวคลุกกะปิ
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