Best Khao Plow Thai Jasmine Rice Recipes
THAI JASMINE RICE
This is the basic way to cook rice. It's called Khao Plow in Thailand. In Thailand, jasmine rice is always prepared without added salt or oil. The first step involves rinsing the rice in water two to three times, until water is clear of starchy residue (which results in a fresher, cleaner taste). The second step involves cooking...
Provided by Vickie Parks
Categories Rice Sides
Time 30m
Number Of Ingredients 3
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.
KHAO PLOW (THAI JASMINE RICE)
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
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
KHAO TOM PLA (RICE SOUP WITH FISH)
Make and share this Khao Tom Pla (Rice Soup With Fish) recipe from Food.com.
Provided by Member 610488
Categories Thai
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 444.3, Fat 12.4, SaturatedFat 2.3, Cholesterol 73.1, Sodium 1906.1, Carbohydrate 41.8, Fiber 1.6, Sugar 6.3, Protein 38.3
KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)
This is a thai dish with a lot of the flavor coming from the pineapple and coconut. I prefer to use thai jasmine rice but you can use regular white rice too. I used a can of pineapples instead of a fresh one since that was what I had on hand. Be sure to make just what you need, I couldn't stop picking at the leftovers!
Provided by Chef Christine
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 679.3, Fat 33.4, SaturatedFat 18.6, Sodium 1535.1, Carbohydrate 89.4, Fiber 2.7, Sugar 25.1, Protein 10.3
KHAO PLOW
Categories Rice Side Low Sodium Boil Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 1
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.
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