“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
Serves: 4
Rice is vital to Thailand, and is eaten at every meal. In some regions, they love sticky rice, but in the south they prefer it fluffy, as in this recipe. If you can’t get Thai rice, use Basmati
2 litres water
300g Thai Jasmine or Fragrant Rice
Step One:
Bring the 2 litres water to the boil in a large lidded pan.
Step Two:
Rinse the rice well in cold water to remove dust and starch.
Step Three:
Give it a final rinse with boiling kettle water.
Step Four:
Add the rice to the boiling water. Simmer until al dente, ie for 8 or 9 minutes, depending on rice type.
Step Five:
Drain well. Keep warm in the dry, lidded pan for 20 minutes allowing it to become fluffy.
