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Thai Jasmine Rice

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Two variants of Thai rice preparation, which must not be missing in any Thai menu.

Ingredients:

Prepared in an open pan: 225 g of Thai jasmine rice 1 l or Prepared by absorption: 225 g of Thai jasmine rice

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4.4 dl water

Procedure:

Preparation in an open pan: 1. Wash the rice in a colander under cold running water, then drain
2. Bring the water to a boil, add the rice, stir once and reduce the heat to medium
3. Cook for 8-10 minutes until the rice is tender
4. Drain and fluff lightly with a fork before serving.

Preparation by absorption:
1. Wash rice in a colander under cold running water
2. Bring the water and the rice to the boil, stir once and cover with a lid
3. Turn the flame down to minimum and cook for 10 minutes, then leave to rest off the flame for 5 minutes
4. Fluff the rice lightly with a fork and serve immediately.