This is the most popular rice for Asian food and is my own favourite, too. Although the Chinese still go through the ritual of washing it, I believe this step can be bypassed with rice purchased at supermarkets. Do not confuse it with the ‘easy-cook’ and other pre-cooked varieties which are widely available. They are unsuitable for the recipes in this book, except for those using coconut milk, which is rich in fats. It is worth trying to find the Thai aromatic long-grain rice, now available at many Chinese and oriental grocers. It has a pleasing fragrance similar to the basmati rice used in Indian cuisine.
© 1995 Ken Hom. All rights reserved.