Kao Horm Mali (Steamed Thai Jasmine Rice)

    25 mins

    Basic steamed rice, the base of most Thai dinners. The rice naturally has fragrance. Most people use rice cookers, but rice can easily be made on the stove with a heavy bottomed pot.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 500g jasmine rice
    • 875ml water

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Place the rice in a 2- 3 litre heavy bottomed pot. Rinse the rice in cool water three times, drain the rice as much as possible.
    2. Cover the rice with the water. Shake the pot to evenly distribute the rice. Place the pot on a medium high heat. Bring the pot to a boil, immediately reduce heat to low and cover with a lid. Cook on low heat for 20 minutes.
    3. Check the doneness of the rice by removing some from the center of the pot. If the rice is crunchy leave it in for 5 more minutes and check again.
    4. When rice is done, remove from heat and leave covered until ready to serve. The rice will stay warm for 45 minutes.
    5. Leftover rice can be kept in the refrigerator for a day and reheated in the microwave covered. Or use in fried rice.

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