Khao Plow Recipe Epicuriouscom

KHAO PLOW (THAI JASMINE RICE)

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.

KHAO NEEO

Steps:

• In a large bowl (large enough to hold at least twice the volume of rice, about 6 cups) cover rice with cold water by 2 to 3 inches. Soak rice 8 to 24 hours. Alternatively, soak rice in warm water (about 110°F.) 2 hours. The longer soak allows more flavor to develop.
• Drain rice and transfer to a Southeast Asian rice-steamer basket or sieve. Set steamer basket or sieve over several inches of boiling water in a large pot or deep kettle. It is important that the rice not touch boiling water. Cover rice with a lid and steam, checking water level occasionally to make sure pot or kettle doesn't boil dry and adding more boiling water if necessary, 25 minutes, or until rice is shiny and tender.
• Transfer rice to a basket or bowl, breaking it up into smaller lumps, and immediately cover with a lid or clean kitchen towel. (Rice dries out if exposed to air as it cools, so keep covered until serving.)