THE EVERYTHING® THAI COOKBOOK (31 page)

Rice Dishes

1 cup long-grain rice (such as Jasmine)

2 cups water

1. Place the rice in a colander and run under cool water.*
   
2. Place the rice and the water in a medium-sized pot. Stir briefly. Bring to a rolling boil over medium-high heat. Reduce heat to low, cover, and simmer for 18 to 20 minutes.
   
3. Remove the rice from the heat, keeping it covered, and let it rest for at least 10 minutes.
   
4. Fluff the rice just before serving.
   

* Washing rice is completely optional. By rinsing the rice, you remove some of the starch. The end result will be slightly whiter rice, but rice with a little less nutritional value.

Can I Use a Cooking Liquid Other Than Water?

Traditionally, Thai meals call for white rice that has been steamed in water. However, rice is terrific when a low-salt stock such as chicken or vegetable is used in place of the water. Another flavorful liquid substitution is a combination of half water and half coconut milk.

1 cup glutinous rice

Water

1. Place the rice in a bowl, completely cover it with water, and let soak overnight. Drain before using.
   
2. Line a steamer basket or colander with moistened cheesecloth. (This prevents the grains of rice from falling through the holes in the colander.)
   
3. Spread the rice over the cheesecloth as evenly as you can.
   
4. Bring a pan of water with a cover to a rolling boil. Place the basket over the boiling water, making sure that the bottom of it does not touch the water. Cover tightly and let steam for 25 minutes.
   

Sticky Rice Varieties

Sticky rice comes in white, red, and black varieties. If you choose either red or black, you will need to increase the steaming time to at least 1 hour.

1½ cups long-grained rice (such as Jasmine)

3 tablespoons vegetable oil ½ onion, sliced into rings

1 (1-inch) cinnamon stick

1 bay leaf

3 cloves

½ teaspoon mace

1 tablespoon brown sugar

Salt

2¼ cups water

1. Soak the rice in cold water for 20 minutes.
   
2. Meanwhile, heat the oil in a medium-sized pot over medium heat. Add the onions and sauté until golden, approximately 10 to 15 minutes.
   
3. Add the spices and sauté for an additional 2 minutes. Sprinkle the brown sugar over the onion mixture and caramelize for 1 to 2 minutes, stirring constantly. Add the rice and sautée. for an additional 3 minutes, stirring constantly.
   
4. Add the salt and the water to the pot and bring to a boil. Reduce heat, cover, and simmer until the rice is tender, approximately 10 to 15 minutes.
   
5. Remove the cinnamon stick and cloves before serving.
   

Rice Nutrition

Rice's nutritional value is dependent on its processing method, not just its variety. Modern polishing methods, which produce gleaming white kernels, remove most of the minerals and vitamins, leaving only carbohydrates. More traditional polishing methods retain vitamins A, B, C, D, and E and protease inhibitors, which are all cancer retardants.

1 ripe whole pineapple

4 tablespoons vegetable oil

cup finely chopped onion

2 garlic cloves, finely minced 10 ounces peeled shrimp, deveined and cut into ½-inch pieces

½ teaspoon turmeric

½ teaspoon curry powder

½ teaspoon shrimp paste

2¼ cups day-old, cooked Jasmine or other long grained rice

Salt to taste

Sugar to taste

1. To prepare the pineapple, cut it in half lengthwise, leaving the leaves intact on 1 side. Scoop out the pineapple flesh of both halves, leaving a ½-inch edge on the half with the leaves. Reserve the hollowed-out half to use as a serving bowl. Dice the pineapple fruit and set aside.
   
2. Preheat the oven to 350 degrees.
   
3. In a wok or heavy sauté pan, heat the oil on medium. Add the onion and garlic, and sauté until the onion is translucent. Using a slotted spoon, remove the onions and garlic from the wok and set aside.
   
4. Add the shrimp and sauté approximately 1 minute; remove and set aside.
   
5. Add the turmeric, curry powder, and shrimp paste to the wok; stir-fry briefly. Add the rice and stir-fry for 2 to 3 minutes. Add the pineapple and continue to cook. Add the reserved shrimp, onions, and garlic. Season to taste with salt and sugar.
   
6. Mound the fried rice into the pineapple “serving bowl.” Place the pineapple on a baking sheet and bake for approximately 10 minutes. Serve immediately.
   

3 tablespoons vegetable oil, divided

3 cups day-old long-grained rice

½ cup finely diced onion

2 garlic cloves, finely chopped

1 tablespoon finely chopped fresh gingerroot

2 red chili peppers, seeded, veined, and thinly sliced

4 scallions, sliced

7 ounces green beans, trimmed and cut into 1-inch pieces

2 medium carrots, peeled and julienned into 1-inch pieces

2 stalks of celery, sliced

½ cup vegetable stock

9 ounces tomatoes, peeled, seeded, and diced

2 tablespoons vegetarian “oyster” sauce

3 tablespoons soy sauce

½ teaspoon ground turmeric

Salt and freshly ground pepper to taste

Grated zest and juice of ½ of a lime

½ teaspoon brown sugar

1. In a wok or large sauté pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the rice and stir-fry for 2 to 3 minutes. Remove the rice from the wok and set aside.
   
2. Add the remaining tablespoon of oil to the wok. Add the onion, garlic, and ginger; sauté for 1 minute.
   
3. Add the chilies, scallions, green beans, carrots, and celery; stir-fry for 3 minutes.
   
4. Add the stock and bring to a boil; reduce heat and simmer for 5 minutes.
   
5. Add the tomatoes and simmer for an additional 2 minutes.
   
6. Add the “oyster” and soy sauces and turmeric. Season to taste with salt and pepper.
   
7. Stir in the lime zest, lime juice, brown sugar, and rice. Mix until combined.