Khao Plow Thai Jasmine Rice Recipes

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KHAO PLOW



Khao Plow image

Categories     Rice     Side     Low Sodium     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 1

3 cups Thai long-grain jasmine rice (about 1 1/2 pounds)

Steps:

  • In a 2 1/2-to-3 quart heavy saucepan with a tight-fitting lid over 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.

BIG JOHN'S THAI CRAB FRIED RICE (KHAO PHAD PU)



Big John's Thai Crab Fried Rice (Khao Phad Pu) image

KHAO = Rice PHAD = Fried PU = Crab...... This is an easy to make mild and delicious side dish that goes well with any Asian meal.

Provided by Big John

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups jasmine rice, cooked and cooled
1 cup crabmeat, shredded
1/4 cup cooking oil
1/4 cup soy sauce
3 eggs, beaten
3 tablespoons green onions, finely chopped
1 tablespoon sesame oil
2 garlic cloves, finely chopped
2 teaspoons black pepper, ground
2 teaspoons sugar
1 teaspoon Thai fish sauce

Steps:

  • Combine sugar, pepper, soy & fish sauces then set aside.
  • Warm oils in a large frying pan over medium heat.
  • Lightly saute garlic and green onion.
  • Add rice and mix thoroughly to separate.
  • Add egg, mix until it's cooked and evenly dispersed.
  • Mix in crab meat, making sure it is broken up and mixed well.
  • Add sauce combination and mix well.
  • Serve immediately.

THAI MUSSELS WITH JASMINE RICE



Thai Mussels With Jasmine Rice image

This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open.

Provided by The Flying Chef

Categories     Mussels

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups jasmine rice
peanut oil
2 kg small black mussels
3 tablespoons green curry paste (I use Thai kitchen brand.)
1 1/2 cups water
1 teaspoon fish stock granules
1 teaspoon vegetable bouillon granules
2 teaspoons fish sauce
2 1/2 teaspoons brown sugar
800 ml coconut milk
200 ml coconut cream
1/4 cup fresh coriander, finely chopped
4 -5 green onions, sliced
1 tablespoon lime juice

Steps:

  • Boil rice until tender.
  • Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
  • In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
  • Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
  • To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.

Nutrition Facts : Calories 1324.4, Fat 64.9, SaturatedFat 50.1, Cholesterol 140, Sodium 1725.1, Carbohydrate 118, Fiber 2.5, Sugar 35.1, Protein 69.5

KHAO PAD SAPPAROD (THAI PINEAPPLE RICE)



Khao Pad Sapparod (thai Pineapple Rice) image

This is a thai dish with a lot of the flavor coming from the pineapple and coconut. I prefer to use thai jasmine rice but you can use regular white rice too. I used a can of pineapples instead of a fresh one since that was what I had on hand. Be sure to make just what you need, I couldn't stop picking at the leftovers!

Provided by Chef Christine

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 -3 tablespoons vegetable oil
4 cups freshly cooked rice
1/2 cup roasted cashews
1/2 pineapple
1/2-1 cup Chinese barbecue pork or 1/2-1 cup other leftover cooked meat, cut into bite size pieces (optional)
2 tablespoons chopped coriander roots
1/2 teaspoon white pepper
1/4 cup sugar
1/4 cup fish sauce
1 1/2 cups coconut milk
coarsely chopped green onion, for garnish

Steps:

  • Cut half of the pineapple into cubes.
  • Prepare all remaining ingredients and have at hand.
  • In a small saucepan, heat the coconut milk to a boil.
  • Add the coriander root, white pepper, sugar and fish sauce.
  • Reduce heat and simmer the sauce for 3-5 minutes, then strain.
  • Preheat a wok over medium high heat and add the oil, to coat the sides of the wok.
  • When the oil is hot, add the meat, pineapple, cashews and rice.
  • Stir and toss to combine well.
  • Slowly pur the seasoned coconut milk over the rice, 1/4 cup at a time until the rice is just moistened.
  • You will have more than enough seasoned coconut milk, any leftovers can be frozen for future use.
  • Continue stif frying until the rice is heated through.
  • If desired, fill the empty pineapple half with the rice mixture.
  • Garnish and serve.

Nutrition Facts : Calories 679.3, Fat 33.4, SaturatedFat 18.6, Sodium 1535.1, Carbohydrate 89.4, Fiber 2.7, Sugar 25.1, Protein 10.3

GINGER JASMINE RICE



Ginger Jasmine Rice image

Yummy, easy, addictive side dish that complements a wide variety of Asian and Fusion dishes! I use a microplane to grate my ginger, and a spoon's edge to easily [& not wastefully] peel it.

Provided by Gaia22

Categories     Rice

Time 21m

Yield 2 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons canola oil or 1 1/2 tablespoons butter
2 garlic cloves, minced
1 1/2 tablespoons fresh ginger, finely grated
1/4 teaspoon salt
1/2 cup jasmine rice
1 cup water or 1 cup stock

Steps:

  • Rinse rice with water until water runs clear.
  • Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
  • Add liquid. Bring to a boil.
  • Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

KHAO PLOW (THAI JASMINE RICE)



Khao Plow (Thai Jasmine Rice) image

In Thailand, jasmine rice is nearly always cooked with just enough water to first boil and then steam the rice, and without salt or oil. Jasmine rice from Thailand is preferable, but you can substitute long-grain aromatic rice grown in the U.S.. As the rice cooks, it fills the house with its scent and the promise of good food to come. Those who have a rice cooker should measure the rice, wash it well, and cook it according to the manufacturer's instructions. If there are no water-to-rice proportions marked on your rice cooker, use the measurements set out in the recipe.

Provided by Juenessa

Categories     Rice

Time 39m

Yield 6 serving(s)

Number Of Ingredients 2

3 cups thai long-grain jasmine rice (about 1 1/2 pounds)
water

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.

Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 75.5, Fiber 2.6, Protein 6.3

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