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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 2 1/2- to 3-quart heavy saucepan with a tight-fitting lid cover rice with cold water by 2 inches. | 2. Swirl rice around in water several times with your hand and drain. | 3. Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve. | 4. Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch. | 5. 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. | 6. Bring water to a boil, uncovered, and boil rice 15 seconds. | 7. Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender. | 8. Remove pan from heat and let stand, covered, 5 minutes. | 9. Turn rice gently with a flat wooden spatula and keep warm, covered. | 10. Rice is best served within 1 hour of cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
thai grain jasmine rice	3	cups		-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.