Southeast Asia has many beautiful landscapes to offer and an interesting culture behind which can also be learnt through its food. As a region, it’s pretty diverse and every meal mirrors that diversity, so much so that you’ll find very simple dishes next to most intricate ones, not only in terms of ingredients but in terms of the elements used.
What can’t be denied is the fact that they, sometimes, may be seen as weird and bizarre because of the combination of ingredients. However, the landscape offers a wide variety of fruits, vegetables and crops. That’s the reason why rice is such a staple element in this region. Moreover, this gastronomy is rich in seafood and herbs. All that combined gives as a result diverse textures and flavors.
Rice types and Khao Hom Mali
Jasmine rice is a typical medium-grain rice type used in this gastronomy because of what its name describes: the fragrance it releases when cooked. It can be steamed or boiled, but, common to every recipe, as this type of rice is gummier and creamier than other kinds, the process of cooking has some specific steps. For example: you need to rinse it three or four times before cooking in order to get rid of most of the starch. Besides, once it is fully cooked and strained, you’ll need to move it around with the help of a fork so that the grains stay separate, otherwise, the rice will compact as it cools down.
However, the true secret to cooking rice is to know the proper water to rice ratio. In the case of Jasmine rice, you’ll need one cup of rice and 1¼ cup of water. Depending on the cooking method, this is generally the best way to do it. And last but not least, the heat should be low for the grain to cook evenly.
One country, one recipe
Now, as for jasmine rice recipes, as said, every region and country has its own delicacies to offer so, let’s focus on how to cook the rice first and you’ll find two Jasmine rice-based dishes you can make from different countries. Either of them will be a pleasure to make and eat.
How to cook Jasmine rice
Rinse the rice two or three times under abundant cold water.
Pour three cups of water and 2½ cups of Jasmine rice.
Cover the pan and bring to a boil. Once it boils, take the heat to low and cook for fifteen minutes.
A pro tip is to let it sit for five or ten minutes with the heat off and the lid on before serving or using.
Thai Basil Chicken
Ingredients:
2 cups of rice.
1 onion.
2 cups of ground chicken.
Soy sauce.
Fish sauce.
Fresh parsley.
Basil leaves.
2 tsp of salt.
2 tsp of pepper.
Preparation:
Preheat some oil in a wide saucepan and add the minced garlic and the diced Thai chili. Fry that for a minute and add some previously peeled and diced onions. Sauté the onions for 2-3 minutes.
Take the ground chicken to the pan and break it up with a fork. Fry it for at least five minutes or until it’s golden.
Pour some soy sauce and then some fish sauce. Mix and blend everything together. Keep frying for an extra two minutes.
Season with salt and pepper to taste. Stir continuously.
Place some roughly chopped basil and fresh parsley.
When the chicken is ready, serve with the previously cooked Jasmine rice.
Vegetable rice
Ingredients:
1 Onion.
2 cloves of garlic.
Ginger.
1 carrot.
Bay leaves.
Green beans.
1 cup of Jasmine rice.
Preparation:
In a wide pan, sauté some previously peeled and diced onions together with minced garlic and some ginger. Do so for a couple of minutes, until the onion is translucent.
Now, add a diced carrot, roughly cut bay leaves and some green beans.
In this case, you’ll cook the rice here, add the rice and toast it. Stir continuously so it doesn't burn.
Then add the right ratio of stock (you’ll save time if you have it already made).
Season the mix with a teaspoon of salt and one of black pepper. You can also use some paprika.
Bring the mix to a boil and at that point, reduce the heat, as explained before.
Turn the heat off and let everything rest for ten minutes before serving.
