The secret of preparing rice is to cook it first in an uncovered pot at a high heat until most of the water has evaporated. Then the heat should be turned very low, the pot covered, and the rice cooked slowly in the remaining steam. Here is a good trick: if you cover the rice with about 2.5cm (1 in) of water it should always cook properly without sticking. Many packet recipes for rice use too much water and result in a gluey mess. Follow my method and you will have perfect steamed rice.
For the rice recipes in this book, the required rice is simple long-grain rice, of which there are many varieties. I particularly like basmati or Thai rice (sometimes also known as Jasmine rice). Such fragrant rice is now widely available. Avoid pre-cooked or ‘easy-cook’ rice for Thai cookery; both of these types have insufficient flavour and lack the necessary texture.
A couple of rules worth repeating:
Put the rice into a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice and put it into a heavy pot with the water. Make sure the water comes to
© 2001 Ken Hom. All rights reserved.