Thai Steamed Rice recipe
information
Steaming rice after boiling separates out each grain, making it very light and fluffy.
It is delicious served with any type of curry.
ingredients
225 g (8 oz) long-grain rice
600 ml (1 pint) cold water
600 ml (1 pint) cold water
method
1. Rinse the rice in a sieve then put it in a pan with the water.
2. Bring to the boil, lower the heat and cook uncovered until the water has been absorbed and a series of holes appears in the surface of the rice.
3. Line the base of a steamer within 1.25 cm (1/2 in) of the edges with foil and raise the edges into a shallow, bowl-like shape.
4. Puncture all over base with a skewer.
5. Turn the rice into the foil in the steamer and place over a pan of fairly fast-bubbling water.
6. Cover and cook for 30 minutes until the rice is just tender and fluffy.
7. Refill the base pan with boiling water if necessary.
No salt is necessary for this recipe as real Thai rice is of such excellent quality, with a fragrant flavour, that salt detracts from this.
2. Bring to the boil, lower the heat and cook uncovered until the water has been absorbed and a series of holes appears in the surface of the rice.
3. Line the base of a steamer within 1.25 cm (1/2 in) of the edges with foil and raise the edges into a shallow, bowl-like shape.
4. Puncture all over base with a skewer.
5. Turn the rice into the foil in the steamer and place over a pan of fairly fast-bubbling water.
6. Cover and cook for 30 minutes until the rice is just tender and fluffy.
7. Refill the base pan with boiling water if necessary.
No salt is necessary for this recipe as real Thai rice is of such excellent quality, with a fragrant flavour, that salt detracts from this.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
