Rice (khao)

Essential Ingredients pad thai

Rice (khao)

Rice is a staple food of Thai people. In every meal, plain cooked rice is eaten with some savory foods collectively called kap kgao, meaning "with rice". Many of the kap khao are hot and spicy; hence they go very delicious with "warm and tender rice". 

Rice (khao)

That explains why the Thai fragrant jasmine rice or Horn Mali Rice has been the most favorite rice variety among Thai people. The Thai jasmine rice grains are long and slender, very tender when cooked, but not as sticky as the Japanese rice, Cooking Thai white rice in an electric rice cooker is very easy, a general rule is to put the same measured cup of rice grains and water into the pot, or add water until it covers the rice by the marked level of rice grain cups. Going manually with the same absorbing method, the general rule of thumb is putting the well washed rice grains into the pot and add  water until it covers the rice by 1/2 inch. Boil the rice on medium heat until water is all absorbed into the rice, which is now cooked. Remove the pot from the heat and let sit for 10 minutes before serving.

As already mentioned, warm and tender Thai white rice is very delicious when waten with hot, just cooked savory food. However, for fried rice and other rice dishes, it is better to use leftover cooked rice. if newly warm cooked rice is used, it should be loosened and spread out to dry a bit before use. Particularly for biryani, aged rice or grains of previous crops are recommended, and the grains should be washed several times and drained well.