Reputedly the soul of Thai cooking, Thai rice is life for Thai’s and is the centre
of the meal. The fact that rice is always the centre piece is evident in Thai culture.
The phrase - kin khao - can translates as - eat rice - which literally means to eat
food. Moreover, all the other foods on the table are regarded as accompaniments since
they are usually being called kab khao, which means things eaten with rice.
Khao Horn Ma Li, internationally called Jasmine Rice, is one of Thailand's best
kept agricultural secrets. This fragrant or scented rice has a fine aroma and delicate
flavour. As uncooked grains, they are translucent long grains which resemble India's
Basmati rice. When cooked, the Jasmine rice will turn fluffy and white, ready to
be served on the table, Khao Horn Ma Li is also known locally as Khao Chao, and is
commonly consumed by those living in the Central and Southern regions
Preparing and cooking:
To maximise the fragrant flavour of Jasmine rice, the absorption or covered pan method
recommended cooking methods.
Put the jasmine rice in a large bowl and pour in sufficient cold water to cover it.
Gently swirl the grains between your fingers. The water may become slightly cloudy.
Leave the rice to settle. Then drain the water away by slowly tipping the bowl. Repeat
this rinsing step at least three times until the water turns clear. This will help
remove excess starch and any dust that may have accumulated during storage. Drain
Cooking steamed rice. Pour water into a pot and place over high heat. When boiling,
pour in the rinsed rice and cover the lid. Stir occasionally.
To add more aromatic flavour to the rice, place three chopped pandanus leaves in
the pot when the water is nearly dry.
Reduce the heat down to the lowest setting and leave to steam for 15 minutes. Then
leave to cook for some five minutes.