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Thai jasmine rice, glutinous rice, noodles and wrappers |
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The most important ingredient in Thai cooking is rice. In fact when people are called to the table, the phrase used - Gin Kao - literally translates as "a time to eat rice". All the other foods that make up a meal - meat, fish and vegetables - are regarded as accompaniment and are referred to as "Gab Kao" or things eaten with rice. Rice is the heart of our meal compared with the Western people’s “Bread.”
The average Thai eats 158 kg/350 lb of rice every year, which is almost a pound a day. It is consumed in various forms, from basic steamed rice to rice noodles, crackers and snacks.
Two distinct types of rice are popular in Thailand. The first is a delicately scented long grain variety, which is used as a staple with all meals. It comes in several qualities, and is white and fluffy with separate grains when cooked. In northern Thailand, starchy glutinous rice is preferred. When cooked, the grains stick together and it’s usually called sticky rice. At present Thai people prefer brown rice, unpolished rice, because they say that it’s good for their health. |
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Jasmine Rice (Kao Hom Mali):
Also known as fragrant or scented rice, this long grain variety is the staple food of the central and southern part of Thailand. As the name suggests, it has a delicate aroma. The uncooked grains are translucent and, when cooked, the rice is fluffy and white.
Preparing and cooking rice Click here |
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Glutinous Rice (Kao Niew):
Commonly it refers to sticky rice, which is the mainstay of the diet in the northern and north-eastern regions of the country. It is delicious and very filling. Its name is derived entirely from its sticky texture. Easily cultivated on the hillsides and high plain of these regions, glutinous rice requires less water during the growing period than the white rice of the central lowlands.
Although it is planted in the north and the north-eastern regions, glutinous rice is the most popular since it is eaten elsewhere in the country, most frequently in sweet snacks or desserts. The rice is sweetened and flavored with coconut milk, and is especially popular in the mango and durian season, when huge amounts of sticky rice are sold to eat with these precious fruits. Sticky rice is daily dishes for the Northern and Northeastern since they prefer sticky rice with Somtam (Thai salad or papaya salad) and their special dishes like Lab E-sarn sausages. |
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 Black Glutinous Rice (Kao Niew Dam):
It is generally sweetened with coconut milk and sugar and eaten as a snack or dessert, rather than being used as the staple of a savory meal. It does tend to be quite heavy, filling and indigestible if eaten too much.
In spite of its name, black rice isn't actually black in color. If the grains are soaked in water for a few hours, the water will turn a deep burgundy red, showing the rice's true color. |
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 There are basically six main varieties of noodles used in Thai cooking. Most of these can be bought fresh in Asian stores, but it is more likely that you will find them dried. The names of noodles are not standardized and the same type of noodles may go under several different names, depending on the manufacturer or which part of the country they come from.
Both fresh and dried rice noodles are available in Thai markets. Fresh ones are highly perishable and must be cooked as soon as possible after purchase. Rice noodles are available in a wide range of shapes and widths.
- Vermicelli rice noodles (Sen Mee): These noodles are usually sold dried and must be soaked in boiling water before use. When dried, rice vermicelli is called "Sen Mee".
- Medium rice noodles (Sen Lek): Resembling spaghetti, these noodles are usually sold dried.
- Rice stick noodles (Sen Yai): Also known as rice river noodles, these are sold both dried and fresh, although the latter form is more popular. When fresh they tend to be rather sticky and need to be separated before being cooked.
- Rice noodle nests (Kha Nom Cheen): These fresh thick round rice - flour noodles are actually a Thai specialty. Kha Nom Cheen is white and the strands are a little thicker than spaghetti. At most markets in Thailand, nests of these noodles are a familiar sight. They are sold freshly cooked. You buy them by the hundred nests and should allow four or five nests per person. Fresh noodles are highly perishable, even though they are cooked, it makes sense to buy them early in the day, and put them in the fridge to make sure that they are still good when eating especially in hot days.
These noodles owe their yellow color to the egg used in their manufacture. Sold fresh in nests, they must be shaken loose before being cooked. They come in both flat and round shapes. Very thin ones are known as egg thread noodles. The flat noodles are generally used for soups and the rounded types are preferred for stir-frying. Egg noodles last long in the fride, provided they are correctly wrapped.
These thin, wiry noodles, also called glass, jelly or bean thread noodles, are made from mung beans. They are the same size as vermicelli rice noodles but are transparent. They are only available dried. |
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wrappers
These are used throughout Thailand to wrap around a filling. Some may be eaten fresh while others are deep-fried.
Wonton Wrappers (Pang Kiew): Original Chinese, these thin yellow pastry squares are made form egg and wheat flour and can be bought fresh of frozen. Fresh wrappers will last for about five days, double-wrapped and stored in the refrigerator. Simply peel off the number you require. Frozen wrappers should be thawed before use.
Spring Roll Wrappers (Pang Hor): These wafer-thin wrappers are used to make classic Chinese spring rolls. The sizes available range from 8cm. to 30cm. square, and they usually come in packets of 20. Once opened, they will dry out quickly, so peel off one at a time and keep the rest covered. It is part of bean curd. |
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Rice is a staple of Thai cooking and it should be cooked to perfection. Jasmine (or Khao Hom Mali) rice is best cooked using the absorption or covered pan method, which maximizes its fragrant flavor. Glutinous rice, in contrast, requires a slightly different cooking method involving long soaking followed by steaming.
Rinsing:
Jasmine rice should always be rinsed thoroughly before being cooked as this helps to remove excess starch and any dust that may have accumulated during storage.
- Put the jasmine rice in a large bowl and pour in sufficient cold water to cover. Gently swirl the grains between your fingers. As you do so, the water will become slightly cloudy.
- Leave the rice to settle, and then drain the water away. Cover the rice once more with cold water, then swirl the grains again, leave to settle and drain. Repeat the rinsing several times - at least three - until the water is clear. Drain well before cooking.
Cooking by the absorption method
Also known as the covered pan method Jasmine rice is cooked in a measured amount of water until all the water has been absorbed. The proportion of rice to water, and the cooking time, will depend on the type of rice used, but as guide, you will need about 2 1/2 cups of water/ 1 cup rice.
- Put the rice into a pan and pour in the measured water. Bring to the boil, and then reduce the heat to the lowest possible setting.
- Cover tightly and cook until the liquid has been absorbed, up to 25 minutes.
- Remove the pan from the heat. Do not remove the lid and leave to stand in a warm place for 5 minutes until tender.
Microwave method
Although no faster than conventional cooking, using the microwave is a very convenient way of preparing Thai rice.
- Using the same quantities of rice and liquid as for the absorption method, put the jasmine rice in a heatproof bowl or microwave container. Add the boiling measure liquid.
- Cover the bowl with microwave-proof clear film (plastic wrap) and cook on full power for 10-15 minutes. (Check the time recommended in your microwave manufacturer's instruction book.) Leave the rice to stand, without stirring, for 10 minutes before using.
Electric rice cooker method
Put the rice into the cooker and add the required amount of water as indicated in your instruction booklet. Cover the cooker with the lid and switch it on. The cooker will switch off automatically when the rice is cooked, and will keep the rice hot until you are ready to serve.
Steaming method
This is a combination of two cooking methods: the rice is partially cooked in a pan of simmering water or other liquid, then drained and steamed. This method is used for plain boiled/steamed jasmine rice. It is also suitable for some but not all, glutinous rice dishes.
- Cook the rice by the absorption method for about three-quarters of the normal cooking time. Drain the partially cooked rice in a sieve or colander
- Tip the rice into a sieve, lined with muslin (cheesecloth), set over a pan of simmering water. Cover tightly and steam for 5-10 minutes. If the grains of rice still feel slightly hard in the center, steam for a little longer.
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Cooking glutinous rice
Glutinous rice should be soaked before cooking for at least 1 hour and up to 4 hours. An even longer soaking time is recommended in some recipes. After being well drained, the rice is best cooked by steaming. Simply tip the soaked rice into the lined sieve and steam for 10-15 minutes until softened. |
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Storing rice
Packets of rice can be kept in a cool, dark place for up to three years if unopened. Alternatively, store the rice in an airtight container. It should be kept perfectly dry; otherwise the rice could turn mould. Cooked rice can be stored for up to 24 hours if cooled quickly, covered it in the refrigerator. The cooled rice can also be frozen for up to 3 months.
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Cooking rice to perfection:
- When cooking rice, it is essential that the pan is covered tightly. If the lid of your pan is loose, cover the pan with foil or a clean dishtowel before fitting the lid, making sure that any excess fabric is kept well away from the heat source.
- The rice must be cooked on a very high heat Leave rice to stand for 5 minutes after cooking. If it isn't completely tender, re-cover the pan and leave for 5 minutes more.
- Remember that rice absorbs water as it cooks. If you use too much water with the absorption method, or cook the rice for too long, it will become soggy.
- If cooked rice is required for a fried rice dish, cook it by the absorption method, cool quickly, and then chill it before frying. Fried rice needs well cooked rice.
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