Khao Plow (Thai Jasmine Rice)

1. 1

   In a 2 1/2- to 3-quart heavy saucepan with a tight-fitting lid cover rice with cold water by 2 inches.

2. 2

   Swirl rice around in water several times with your hand and drain.

3. 3

   Repeat procedure 2 more times, or until water runs clear, and drain rice well in a sieve.

4. 4

   Return rice to pan and add enough water (about 3 3/4 cups) to cover rice by about 3/4 inch.

5. 5

   Measure by placing the tip of an index finger in the surface of the rice and ensuring that water surface is at the first joint.

6. 6

   Bring water to a boil, uncovered, and boil rice 15 seconds.

7. 7

   Cook rice, covered, over very low heat without lifting lid, 15 to 29 minutes, or until water is absorbed and rice is tender.

8. 8

   Remove pan from heat and let stand, covered, 5 minutes.

9. 9

   Turn rice gently with a flat wooden spatula and keep warm, covered.

10. 10

    Rice is best served within 1 hour of cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.