Discussion
Anyone got a preferred method of making rice to go with a Thai Green curry?
I'm going to try Mat Follas' recipe from his blog tonight:
http://www.thewildgarlicblog.co.uk/search?updated-...
Ta
Iain
I'm going to try Mat Follas' recipe from his blog tonight:
http://www.thewildgarlicblog.co.uk/search?updated-...
Ta
Iain
The best way is to use a bamboo steamer from Oriental/Thai shops
http://importfood.com/stickyrice.html
Unusual to have it with curry though, you would normally have Jasmin rice.
http://importfood.com/stickyrice.html
Unusual to have it with curry though, you would normally have Jasmin rice.
Use Jasmin rice to make sticky rice. It is alot more fragrant.
Wash the rich several times and then soak for a little bit. Drain, then fill the water until it is covering the rice by the length of your index finger up to the first knuckle (I hope you are still following). Microwave, covered, for 20 minutes. Add the juice of half a lime and stir through. The rice should be nice and sticky, perfect for a green curry.
Wash the rich several times and then soak for a little bit. Drain, then fill the water until it is covering the rice by the length of your index finger up to the first knuckle (I hope you are still following). Microwave, covered, for 20 minutes. Add the juice of half a lime and stir through. The rice should be nice and sticky, perfect for a green curry.
You sure? 
Sticky rice is more a Northern Thai dish, so Jasmine rice would be more appropriate with a Green curry ?Jasmine rice is the way and this is the idiot proof way of cooking it:
Enough for 2 people (multiply amounts for larger quantities)
Weigh 6oz of jasmine rice and wash it thoroughly
bung it in a saucepan which has a tight fitting lid
add 1/2 pint of water
turn on heat
when the water starts to boil turn the heat down to very low (pretty much as low as you can) and put on the lid
the rice will be done in probably 15min
(I sometimes stir the rice but only once, maybe twice and just to make sure it is not sticking on the bottom)
When it is done just fluff the rice up with a fork. Because the pans I use (Le Creuset) have a steam hole in the lid I put a wood screw in the steam hole so that the steam does not escape. You won't need to do this if your lid does not have a steam hole in it.
It works every time.
Enough for 2 people (multiply amounts for larger quantities)
Weigh 6oz of jasmine rice and wash it thoroughly
bung it in a saucepan which has a tight fitting lid
add 1/2 pint of water
turn on heat
when the water starts to boil turn the heat down to very low (pretty much as low as you can) and put on the lid
the rice will be done in probably 15min
(I sometimes stir the rice but only once, maybe twice and just to make sure it is not sticking on the bottom)
When it is done just fluff the rice up with a fork. Because the pans I use (Le Creuset) have a steam hole in the lid I put a wood screw in the steam hole so that the steam does not escape. You won't need to do this if your lid does not have a steam hole in it.
It works every time.
See here:
http://www.pistonheads.co.uk/xforums/topic.asp?h=0...
Bamboo steamer or ordinary steamer is the way to go. Make sure it is soaked and rinsed well and wrap in muslin.
http://www.pistonheads.co.uk/xforums/topic.asp?h=0...
Bamboo steamer or ordinary steamer is the way to go. Make sure it is soaked and rinsed well and wrap in muslin.
I had a lovely breakfast the other morning, coconut rice, it was scrummy.
Just washed some 'fragrant' rice in boiling water, drained it and added a tin of coconut milk, salt and pepper and boiled until it resembled rice pudding and left it for another 10 minutes off the heat, by the time I went back it had soaked up all the coconut milk.
Just washed some 'fragrant' rice in boiling water, drained it and added a tin of coconut milk, salt and pepper and boiled until it resembled rice pudding and left it for another 10 minutes off the heat, by the time I went back it had soaked up all the coconut milk.
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