Go Back   English Forum Switzerland > Help & tips > Food and drink  
Reply
 
Thread Tools Display Modes
  #1  
Old 23.01.2010, 18:13
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 3,735
Groaned at 41 Times in 35 Posts
Thanked 4,899 Times in 1,697 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Tips on cooking thai rice

OK to all the cooks and chefs on EF

I'm a competent cook of all things Indian/Thai/South East Asian yet I still can not make decent Thai jasmine rice. I have conquered basmati rice (thanks to pink pompoms Indian cooking classes) but the same process of rinsing and soaking the thai rice then cooking in a small amount of water with salt and a knob of butter doesn't work the same with my thai rice, i get a sticky glutinous mess that has to be thrown out

So please, all hints tips advice welcomed - I have 2 and a half hours whilst my beef massaman curry is cooking and am looking forward to having some decent rice with it

Cheers
Nicky
Reply With Quote
  #2  
Old 23.01.2010, 18:14
Natasha's Avatar
Forum Legend
 
Join Date: Aug 2007
Location: St Anton am Arlberg, Austria
Posts: 2,737
Groaned at 61 Times in 57 Posts
Thanked 3,248 Times in 1,167 Posts
Natasha has a reputation beyond reputeNatasha has a reputation beyond reputeNatasha has a reputation beyond reputeNatasha has a reputation beyond reputeNatasha has a reputation beyond reputeNatasha has a reputation beyond repute
Re: Tips on cooking thai rice

A knob of butter?

Will it ever stop? .
Reply With Quote
  #3  
Old 23.01.2010, 18:16
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 3,735
Groaned at 41 Times in 35 Posts
Thanked 4,899 Times in 1,697 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Re: Tips on cooking thai rice

Quote:
View Post
A knob of butter?

Will it ever stop? .

threw that one in especially for you to pick up on

so.... tips on cooking thai rice? come on Martha you must know?
Reply With Quote
  #4  
Old 23.01.2010, 18:21
Natasha's Avatar
Forum Legend
 
Join Date: Aug 2007
Location: St Anton am Arlberg, Austria
Posts: 2,737
Groaned at 61 Times in 57 Posts
Thanked 3,248 Times in 1,167 Posts
Natasha has a reputation beyond reputeNatasha has a reputation beyond reputeNatasha has a reputation beyond reputeNatasha has a reputation beyond reputeNatasha has a reputation beyond reputeNatasha has a reputation beyond repute
Re: Tips on cooking thai rice

I only cook with Basmanti when I make stir-fry.

What I do is boil the water first, then put in some olive oil in the saucepan, stir the rice around, then add water. 2 cups of water to every one cup of rice. Once the water starts bubbling again, set the timer to 20 minutes...

Always comes out hella fluffy.

This is the only scenario in which I endorse fluffy.

Last edited by Natasha; 23.01.2010 at 19:36.
Reply With Quote
This user would like to thank Natasha for this useful post:
  #5  
Old 23.01.2010, 18:22
Junior Member
 
Join Date: Mar 2009
Location: Zürich
Posts: 58
Groaned at 0 Times in 0 Posts
Thanked 38 Times in 19 Posts
AmyWarren has become a little unpopularAmyWarren has become a little unpopular
Re: Tips on cooking thai rice

I'm still perfecting the jasmine rice, but here is the method that has worked best for me so far. Rather than soaking the rice, rinse it very very well until the water is fairly clear. I swirl it around in a pot of water then drain into a strainer, it usually takes 4-5 repetitions.

Then add water to the rice until the rice is covered by the depth of about a fingernail (half of the first joint on your finger). You can also add a knob of butter if that's the way you prefer it. Bring the water to a boil, give everything a stir, then cover, reduce the temperature to a simmer and cook for 15 minutes. Remove from heat, fluff well with a fork, cover and let stand for 10-15 minutes more.

Good luck!
Reply With Quote
This user would like to thank AmyWarren for this useful post:
  #6  
Old 23.01.2010, 18:25
Banned
 
Join Date: Jan 2010
Location: Zurich
Posts: 18
Groaned at 0 Times in 0 Posts
Thanked 10 Times in 8 Posts
Orikal has made some interesting contributions
Re: Tips on cooking thai rice

Need to just cover the rice, and slow boil... Letting it stand for at least 10 minutes is the key... Don't give up, mine is still hot and miss. Could also try a different source ? Try an Asian food store instead of the commercials.
Reply With Quote
  #7  
Old 23.01.2010, 18:27
Angela-74's Avatar
Forum Legend
 
Join Date: May 2009
Location: Kanton Neuchatel
Posts: 5,738
Groaned at 106 Times in 87 Posts
Thanked 5,665 Times in 2,772 Posts
Angela-74 has a reputation beyond reputeAngela-74 has a reputation beyond reputeAngela-74 has a reputation beyond reputeAngela-74 has a reputation beyond reputeAngela-74 has a reputation beyond reputeAngela-74 has a reputation beyond repute
Re: Tips on cooking thai rice

I can cook basmati better than other rice but I do use my Peruvian recipe always...and I never wash the rice hmm maybe I should?
I put some oil in a pan (that has a lid) and then fry some garlic, when the garlic starts getting some color I add water, when the water boils I put the rice (same amount of water and rice) and then I put 1 teaspoon salt per every cup of rice I use..cover and put at very low temperature. Once I think the rice is done I check with a fork, please do not use a spoon (grandmother's tip)...if it is done I am finished...hope it helps
__________________
meh
Reply With Quote
This user would like to thank Angela-74 for this useful post:
  #8  
Old 23.01.2010, 18:28
portsmouth68's Avatar
Forum Veteran
 
Join Date: May 2009
Location: Dubai
Posts: 878
Groaned at 33 Times in 24 Posts
Thanked 779 Times in 381 Posts
portsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond repute
Re: Tips on cooking thai rice

Thai rice is super easy...

Rinse rice, put in a saucepan the same amount of rice as you do water. Bring to the boil and immediately take off the heat and put a lid on it. Leave for 15 minutes. No peeping.

Rice will be perfect.... or buy a rice cooker for CHF 30

By the way, we have Jasmine rice 5 times a week (my wife is Thai).
Reply With Quote
The following 3 users would like to thank portsmouth68 for this useful post:
  #9  
Old 23.01.2010, 18:38
Guest
 
Posts: n/a
Re: Tips on cooking thai rice

It might help if you had a glass pot, and can see how much liquid is left. I wouldn't cook off all the liquid, because as soon as the rice starts to cool, it starts to absorb the surrounding liquids. I stop cooking it when the water level goes slightly beneath the rice level.

You might be able to glean some tips from this link:
How does a rice cooker know when to turn off?

When stir frying rice, I cool the rice overnight, if possible. By cooling the rice, you compact the grain to itself. It is able to withstand a stirfry. Otherwise, when stir-frying hot race, the grain can easily rupture and the rice can get pasty. If I can't wait overnight, I run the rice through cold water with a strainer.

I'm interested to learn the Thai steaming process. I've seen utensils at the store, but have never tried to use them.
Reply With Quote
  #10  
Old 23.01.2010, 18:48
portsmouth68's Avatar
Forum Veteran
 
Join Date: May 2009
Location: Dubai
Posts: 878
Groaned at 33 Times in 24 Posts
Thanked 779 Times in 381 Posts
portsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond repute
Re: Tips on cooking thai rice

Quote:
View Post
It might help if you had a glass pot, and can see how much liquid is left. I wouldn't cook off all the liquid, because as soon as the rice starts to cool, it starts to absorb the surrounding liquids. I stop cooking it when the water level goes slightly beneath the rice level.

You might be able to glean some tips from this link:
How does a rice cooker know when to turn off?

When stir frying rice, I cool the rice overnight, if possible. By cooling the rice, you compact the grain to itself. It is able to withstand a stirfry. Otherwise, when stir-frying hot race, the grain can easily rupture and the rice can get pasty. If I can't wait overnight, I run the rice through cold water with a strainer.

I'm interested to learn the Thai steaming process. I've seen utensils at the store, but have never tried to use them.

When you cook Thai rice at the end all of the water should be absorbed by the rice which is why its essential to take the rice off the heat. The rice steams itself in the pan, that's why you shouldn't peep when cooking it otherwise you'll start to lose valuable heat.
Reply With Quote
The following 2 users would like to thank portsmouth68 for this useful post:
  #11  
Old 23.01.2010, 18:52
Guest
 
Posts: n/a
Re: Tips on cooking thai rice

Quote:
View Post
When you cook Thai rice at the end all of the water should be absorbed by the rice which is why its essential to take the rice off the heat. The rice steams itself in the pan, that's why you shouldn't peep when cooking it as
you start to lose valuable heat.

That's right. Don't open the pot to peak. I learned to cook perfect rice with one of these:

Reply With Quote
  #12  
Old 23.01.2010, 19:00
swisspea's Avatar
Forum Legend
 
Join Date: May 2008
Location: From one side of lake Zurich to the other...
Posts: 6,150
Groaned at 39 Times in 29 Posts
Thanked 6,122 Times in 2,834 Posts
swisspea has a reputation beyond reputeswisspea has a reputation beyond reputeswisspea has a reputation beyond reputeswisspea has a reputation beyond reputeswisspea has a reputation beyond reputeswisspea has a reputation beyond repute
Re: Tips on cooking thai rice

1 cup rice to 1.5 cups water.

Rinse the rice in cold water. Drain. Add the measured amount of cold water.

Put on high heat, bring to boil. When it boils, lower the heat and cook only for 5-10 minutes longer...turn off the heat but leave the pan where it is...

If you do accidentally over-cook the rice, as long as you scoop the rice off the top layer it won't be too much of a problem...

As others have said, leave the lid on, and no peeking until it is done...

No rinsing or anything, this is the 'absorption method' for rice cooking.

Glass or teflon non-stick pan will reduce your risk of having a burnt sticky mess if you over-cook your rice.

Defintely second the vote to buy a rice cooker. They come with instructions
Reply With Quote
  #13  
Old 23.01.2010, 19:02
portsmouth68's Avatar
Forum Veteran
 
Join Date: May 2009
Location: Dubai
Posts: 878
Groaned at 33 Times in 24 Posts
Thanked 779 Times in 381 Posts
portsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond reputeportsmouth68 has a reputation beyond repute
Re: Tips on cooking thai rice

Quote:
View Post
That's right. Don't open the pot to peak. I learned to cook perfect rice with one of these:
Its better if the lid fits completely on the saucepan, but if it works for you then who cares...
Reply With Quote
  #14  
Old 23.01.2010, 19:07
Guest
 
Posts: n/a
Re: Tips on cooking thai rice

Quote:
View Post
Its better if the lid fits completely on the saucepan, but if it works for you then who cares...

Yes, that is correct. Don't use a pot with a spout, like the one in the photo. Get one like the Corning that I have, with no spout.

Trust me portsmouth... I know my rice.

Alright?
Reply With Quote
  #15  
Old 23.01.2010, 19:09
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 3,735
Groaned at 41 Times in 35 Posts
Thanked 4,899 Times in 1,697 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Re: Tips on cooking thai rice

thanks all, I'll report back soon

Portsmouth is the winner so far and I will be following his advice for tonights dinner - so the pressure is on, if it's rubbish then it will be your fault
Reply With Quote
  #16  
Old 23.01.2010, 19:10
vwild1
 
Posts: n/a
Re: Tips on cooking thai rice

Quote:
View Post
but the same process of rinsing and soaking the thai rice then cooking in a small amount of water with salt and a knob of butter doesn't work the same with my thai rice
I make perfect (Thai) rice every time.. here's my secret:

First off avoid the butter..!

I use about 1 cup of (uncooked) rice per 2 persons.

Put the rice in a wire mesh colander and swirl it around under cold running water to wash then let stand till completely dry.



Now in a pan put 1 & 1/3 parts water and bring it to a boil. If you want to add salt you can but do it after the water starts boiling (salty water takes longer to boil). Dump the rice into the water, quickly cover and reduce the heat to the lowest setting possible and wait about 15 minutes. Do NOT allow the rice to boil over nor lift the lid up doing the cooking period..!

After 15 or so minutes you can check the rice by sticking a table spoon into the middle and try dragging the rice (every so slightly) to one side. If it still feels wet on the bottom slam the lid shut and wait another 4 or 5 minutes.

When the bottom of the pan is dry taste the rice, hopefully you didn't use to much water and have ended up with a wonderful al dente rice. Stir the rice in the pan just a little and keep covered till served.

bon appétit

Last edited by vwild1; 23.01.2010 at 19:35.
Reply With Quote
This user would like to thank for this useful post:
  #17  
Old 23.01.2010, 19:13
Guest
 
Posts: n/a
Re: Tips on cooking thai rice

Another thing to consider is that there are different variations throughout the world on how to serve rice. It tends to be lose, fluffy and somewhat dry in Southern Asia. Then the Japanese and Koreans tend to serve it sticky. I've seen the Vietnamese serve it broken. It seems to be pan-fried in other parts.

As for Jasmine rice, I'm not so sure you are suppose to rinse the rice. Otherwise, the Jasmine scent is washed away. But this depends on the brand you use. I think this rice is meant to be served dry and fluffy.
Reply With Quote
  #18  
Old 23.01.2010, 19:15
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 3,735
Groaned at 41 Times in 35 Posts
Thanked 4,899 Times in 1,697 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Re: Tips on cooking thai rice

I prefer things fluffy so yes I'd like my rice fluffy too

Cheers again
Reply With Quote
  #19  
Old 23.01.2010, 19:34
Senior Member
 
Join Date: Dec 2009
Location: C.H.
Posts: 258
Groaned at 4 Times in 4 Posts
Thanked 193 Times in 101 Posts
readysteadygo has a reputation beyond reputereadysteadygo has a reputation beyond reputereadysteadygo has a reputation beyond reputereadysteadygo has a reputation beyond repute
Re: Tips on cooking thai rice

Quote:
View Post
I only cook with Basmanti when I make stir-fry.

What I do is boil the water first, then put in some olive oil in the saucepan, stir the rice around, then ass water. 2 cups of water to every one cup of rice. ONce the water starts bubbling again, set the timer to 20 minutes...

Always comes out hella fluffy.

This is the only scenario in which I endorse fluffy.
Please don't invite me to dinner, when you are cooking your next stir-fry, this just doesn't tempt my delicate little tastebuds whatsoever.
I'd hate to have to decline with some lame excuse as to why
Reply With Quote
  #20  
Old 23.01.2010, 19:37
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 3,735
Groaned at 41 Times in 35 Posts
Thanked 4,899 Times in 1,697 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Re: Tips on cooking thai rice

I have perfect fluffeh rice, cheers guys - now I am off to eat

Reply With Quote
Reply

Tags
thai rice




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thai Cooking Course Ebony Other/general 2 17.05.2014 18:16
Black Rice Sada Food and drink 24 21.04.2010 17:29
Swiss cooking tips? cyrus Food and drink 52 11.01.2010 12:53
Cheapest source of wild rice?? ersatz Food and drink 5 24.09.2008 09:57
exchange language german with learn thai or cook thai food montra Language corner 0 17.03.2008 14:34


All times are GMT +2. The time now is 01:19.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0