05 Aug HOW TO COOK THAI JASMINE RICE
How to cook Thai Jasmine Rice (Without Rice Cooker)
Jasmine rice is originally from Thailand and is commonly used in Southeast Asian cooking. This is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked. The grains are also shorter and thicker than basmati rice. Jasmine rice grown in this area has a fragrance and is very soft.
Jasmine is a medium to long grained aromatic rice, largely from Thailand. Once polished, Jasmine is one among thousands of white rice’s coming from different varieties.
I have been eating rice for as long as I can remember. Agriculture industry always plays a significant part in Thailand economy. Especially rice, Thailand produce and import rice approx. 20-25 million tons per year. Rice farmer or “Chao-Na” is a very important profession in Thailand but not always a popular job for new generations.
There are so many types of rice Whole grain; brown, jasmine rice retains the bran or outer husk. Brown jasmine rice is more nutritious and higher in fibre than the white, water-milled version. White jasmine rice is a starchy, refined food. But it contains fairly low calories compared to others. It contains some protein and very little fat. A 1/4-cup uncooked serving of jasmine rice contains 3 grams of protein and naturally gluten-free.
A long time ago, I visited a friend of mine who her family is a rice farmer. I remember a peaceful green field and everyone working physically hard to plant these wonderful crops. I was lucky enough to taste the fresh rice from her farm and it was a soft, gentle fragrance and rather fillings. There was not an elaborate meal. The main courses were some boiled vegetables, chilli paste and a steamed fish. But freshly cooked Thai Jasmine Rice made it one of the best meals that I’ve ever had. It just shows that the well-cooked rice could make a difference.
Although I am Thai but believe it or not, I have been using the rice cooker for all this time. The rice cooker is an essential cooking appliance as same as everyone have got a kettle and a toaster in every UK household.
I think it is about time that I need to get out my comfort zone and confront my fear…. To cook Thai jasmine rice without an essential rice cooker!
After a few trials … Tadahhh!!!! I found an easy way to cook Thai Jasmine Rice without the rice cooker yet remains the core character –soft, fluffy, slightly sticky but not mushy.
Thai Jasmine Rice
35 gram Uncooked Thai Jasmine Rice
400 ml Water
-Wash and rinse the rice underneath the cold running water until the water turns clear or for approx 1 minute.
-Put the drained rice into the saucepan, then add the water into the same saucepan.
-Put the saucepan on the hob and bring it to boil. Once the water boiled, use the fork to gently fold the rice. Then put the lid on.
-Turn the heat down and leave it to simmer for approx 12-15 minutes.
-Open the lid and use the fork to gently fold the rice again.
-Voila! the fluffy and lovely Thai Jasmine Rice, cooked by you without the rice cooker.
-Do not overly fold the rice as it can easily go mushy.
-Sprinkle 1-2 tablespoons of the desiccated coconut before serve. It will add a little magic to your home-cooked rice.