Cooking thai rice

Yield: 1 Servings

Measure Ingredient
8 cups Water; (8 to 10)
½ cup Celery; sliced
½ cup Onion; coarsely chopped
2 \N Coriander (cilantro) roots; chopped (if unavailable use the stalks)
4 \N Kaffir lime leaves; or 1 teaspoon of lime zest
1 tablespoon Ginger; julienned
1 pinch Salt
1 pinch Black pepper


Bring to a rolling boil and boil for ten minutes, then reduce to a simmer and simmer for 50 minutes.

Strain through a fine seive or chinoise, then keep refridgerated in a well stoppered bottle.

Will keep refridgerated for 2-3 days or can be frozen and kept indefinately.


If you are not a vegetarian you can add a cup of chicken bones to the mix.

The resultant stock gives an excellent flavour to the rice, especially when accompanying simple chicken dishes like khao man kai (chicken and rice - a staple hawker food in Thailand). NOTES: Vegetarians in Thailand generally flavour the rice by cooking it in nam sup - vegetable stock - rather than plain water.

This imparts a richer flavour.

Muoi Khuntilanont's Kitchen

Posted to recipelu-digest Volume 01 Number 660 by "Diane Geary." <diane@...> on Jan 31, 1998

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