Thai Jasmine Rice Food

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THAI COCONUT RICE



Thai Coconut Rice image

Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.

Provided by Geema

Categories     Long Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup jasmine rice or 1 cup long grain rice
1 (14 ounce) can coconut milk
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon turmeric
1 teaspoon finely chopped fresh ginger
finely chopped crystallized ginger (optional)
sliced almonds (optional)

Steps:

  • Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
  • Stir well to combine.
  • Cook over medium high heat, stirring until mixture comes to a low boil.
  • Immediately reduce heat to low.
  • Cover and cook for about 18 minutes.
  • Fluff with a fork.
  • The cover, and let sit for 5 more minutes.
  • Garnish the finished rice with the candied ginger and the sliced almonds.

Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7

JASMINE RICE



Jasmine Rice image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 5 cups

Number Of Ingredients 2

2 cups jasmine rice, or other long grain white rice
3 cups cold water

Steps:

  • Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
  • Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
  • Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

KHAO PLOW (THAI JASMINE RICE)



Khao Plow (Thai Jasmine Rice) image

In Thailand, jasmine rice is nearly always cooked with just enough water to first boil and then steam the rice, and without salt or oil. Jasmine rice from Thailand is preferable, but you can substitute long-grain aromatic rice grown in the U.S.. As the rice cooks, it fills the house with its scent and the promise of good food to come. Those who have a rice cooker should measure the rice, wash it well, and cook it according to the manufacturer's instructions. If there are no water-to-rice proportions marked on your rice cooker, use the measurements set out in the recipe.

Provided by Juenessa

Categories     Rice

Time 39m

Yield 6 serving(s)

Number Of Ingredients 2

3 cups thai long-grain jasmine rice (about 1 1/2 pounds)
water

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.

Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 75.5, Fiber 2.6, Protein 6.3

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HOW TO MAKE THAI JASMINE RICE ON THE STOVETOP

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  • Perfect Thai Jasmine Rice Every Time. Native to Thailand, jasmine rice gets its name from the fragrant jasmine flower. This long-grain rice has a somewhat buttery aroma, reminiscent of popcorn.
  • Measure the Rice. Start with good-quality Thai jasmine rice. You will need about 2 cups of uncooked jasmine rice to make enough to serve four to five people.
  • Add Water and Salt. Add 2 1/2 cups water and 1/8 teaspoon salt to your rice pot. This rice can also be made without salt if you are watching your salt intake.
  • Bring to a Boil. Bring rice and water to a light boil. You should see bubbles forming on the surface of the water. If you place your ear close to the pot, you will hear it gently boiling.
  • Cover, Reduce Heat, and Simmer. Cover the pot tightly with a lid and reduce the heat to low. Let rice simmer while covered for 12 to 15 minutes. Continue to 6 of 8 below.
  • Check the Jasmine Rice. After 10 minutes, remove the lid. If most of the water has been absorbed by the rice, use a spoon to make a well in the middle, allowing you to see to the bottom of the pot.
  • Replace the Lid and Turn off the Heat. When all (or most) of the water has been absorbed, replace the lid and switch off the heat. Allow the pot to sit undisturbed for another 10 to 15 minutes, or until you're ready to eat.
  • Fluff the Jasmine Rice and Serve. When ready to eat, remove the lid and gently fluff rice with chopsticks or a fork. Transfer the rice to a serving bowl.


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Jasmine rice (Thai: ข้าวหอมมะลิ; RTGS: Khao hom mali; Thai pronunciation: [kʰâːw hɔ̌ːm malíʔ]) is a long-grain variety of fragrant rice (also known as aromatic rice).Its fragrance, reminiscent of pandan (Pandanus amaryllifolius) and popcorn, results from the rice plant's natural production of aroma compounds, of which 2-acetyl-1-pyrroline is the most salient.
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