Comments on: How to make rice http://www.realthairecipes.com/articles/how-to-make-rice/ Authentic Thai Recipes from Thailand Wed, 28 Jul 2010 02:28:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Real Restaurant Recipes. | 7Wins.eu http://www.realthairecipes.com/articles/how-to-make-rice/comment-page-1/#comment-233 Real Restaurant Recipes. | 7Wins.eu Wed, 25 Jun 2008 06:57:21 +0000 #comment-233 [...] product page Moved Permanently The document has moved here. Sites you may be interested in Real Thai Recipes » How to make rice » Authentic Thai recipes direct from Thailand! Tags restaurant recipe food recipe recipe seafood chicken recipe cooking recipe secret recipe [...]

]]> By: Marcelo Fuentes http://www.realthairecipes.com/articles/how-to-make-rice/comment-page-1/#comment-151 Marcelo Fuentes Sun, 30 Dec 2007 22:19:57 +0000 #comment-151 Hello, I like very mutch your sait. Im from Chile, I have been in Thailnad and I love the food, the culture, and Singa!!! Im a Chef who wants to open a thai restaurant in Chile... I hope this sait will help me as I think it will... Thanks for the sait and adios...... Hello, I like very mutch your sait. Im from Chile, I have been in Thailnad and I love the food, the culture, and Singa!!! Im a Chef who wants to open a thai restaurant in Chile… I hope this sait will help me as I think it will… Thanks for the sait and adios……

]]> By: ThaiNut http://www.realthairecipes.com/articles/how-to-make-rice/comment-page-1/#comment-147 ThaiNut Fri, 28 Dec 2007 14:29:01 +0000 #comment-147 Another very good way to cook Thai Jasmine rice is to use the Galloping Gourmet's (Graham Kerr) method. This results in fluffy rice and you do not have to be concerned about getting the quantity of water right. Bring a lot of salted water to a boil and put in your rice. Stir during that first minute to keep it from sticking to the bottom. Return to a boil and cook exactly 10 minutes. Dump the rice into a collander and run a bit of hot tap water through it. Put the collander onto a pot that has a half inch or so of boiling water in it and cover. Start a timer when the water returns to a boil and steam for exactly 8 minutes. Another very good way to cook Thai Jasmine rice is to use the Galloping Gourmet’s (Graham Kerr) method. This results in fluffy rice and you do not have to be concerned about getting the quantity of water right. Bring a lot of salted water to a boil and put in your rice. Stir during that first minute to keep it from sticking to the bottom. Return to a boil and cook exactly 10 minutes. Dump the rice into a collander and run a bit of hot tap water through it. Put the collander onto a pot that has a half inch or so of boiling water in it and cover. Start a timer when the water returns to a boil and steam for exactly 8 minutes.

]]> By: Doug Irvine http://www.realthairecipes.com/articles/how-to-make-rice/comment-page-1/#comment-127 Doug Irvine Fri, 28 Sep 2007 15:33:18 +0000 #comment-127 We buy 10kg bags of Thai Jasmine rice at least twice a year, and have been doing that for a very long time. Before we were "converted" to Thai Jasmine we used to buy 100 lb bags of rice in Chinatown in Vancouver BC and that would keep us in rice for about 6 months. This was when we had 7 kids to feed as well as ourselves, now we are down to just the two of us, kids are all producing grandkids for us now! I have been cooking Asian since 1952, and got interested in Thai cooking about 20 years ago, still do some Chinese, such as Ma Po Tofu, and other Szechuan dishes, but my main focus now is Thai, both at home and when eating out. Congrats on your site, it is great. Cheers, old Doug in BC Canada We buy 10kg bags of Thai Jasmine rice at least twice a year, and have been doing that for a very long time. Before we were “converted” to Thai Jasmine we used to buy 100 lb bags of rice in Chinatown in Vancouver BC and that would keep us in rice for about 6 months. This was when we had 7 kids to feed as well as ourselves, now we are down to just the two of us, kids are all producing grandkids for us now! I have been cooking Asian since 1952, and got interested in Thai cooking about 20 years ago, still do some Chinese, such as Ma Po Tofu, and other Szechuan dishes, but my main focus now is Thai, both at home and when eating out. Congrats on your site, it is great. Cheers, old Doug in BC Canada

]]> By: cee http://www.realthairecipes.com/articles/how-to-make-rice/comment-page-1/#comment-39 cee Thu, 31 May 2007 12:54:29 +0000 #comment-39 Matt - Thai rice is naturally fragrant. There are no chemicals which make it smell & taste the way it does, it's simply the strain of rice. I'd be much more wary of Chinese products! I'm glad everyone likes the site :) Matt -
Thai rice is naturally fragrant. There are no chemicals which make it smell & taste the way it does, it’s simply the strain of rice. I’d be much more wary of Chinese products!

I’m glad everyone likes the site :)

]]> By: Matt http://www.realthairecipes.com/articles/how-to-make-rice/comment-page-1/#comment-37 Matt Wed, 30 May 2007 01:54:43 +0000 #comment-37 I've heard that some Thai fragrant rice is made fragrant using dodgy chemicals (this was from a Chinese source, so maybe they are just jealous hahaha!), and so I've avoided it since... Do you know how they make it fragrant and whether sometimes dubious chemicals are used? I'm also in awe at your wonderful site. Thank you. I’ve heard that some Thai fragrant rice is made fragrant using dodgy chemicals (this was from a Chinese source, so maybe they are just jealous hahaha!), and so I’ve avoided it since…

Do you know how they make it fragrant and whether sometimes dubious chemicals are used?

I’m also in awe at your wonderful site. Thank you.

]]> By: AnnaEA http://www.realthairecipes.com/articles/how-to-make-rice/comment-page-1/#comment-24 AnnaEA Wed, 09 May 2007 20:40:45 +0000 #comment-24 Came here from the link you shared on Chow. I soak my sticky rice overnight, but I don't cover it when I steam it, so I guess it evens out. I love your site - thanks for making it. Came here from the link you shared on Chow. I soak my sticky rice overnight, but I don’t cover it when I steam it, so I guess it evens out.

I love your site – thanks for making it.

]]> By: donna http://www.realthairecipes.com/articles/how-to-make-rice/comment-page-1/#comment-5 donna Sun, 01 Oct 2006 17:11:40 +0000 #comment-5 I have to say you are quite right when you speak of Thai fragrant rice. It is wonderful! Thank you for this site! :) I have to say you are quite right when you speak of Thai fragrant rice. It is wonderful! Thank you for this site! :)

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