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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Steamed Thai Jasmine Rice
by Temple of Thai

Jasmine rice is a particularly fine, long-grain type of rice. It is fragrant when cooked, hence the name. The polished white rice is prepared without salt to balance the Thai flavors. Please do not serve ordinary rice from the supermarket with Thai meals!

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Steamed Thai Jasmine Rice

Recipe Submitted by Temple of Thai

Jasmine rice is a particularly fine, long-grain type of rice. It is fragrant when cooked, hence the name. The polished white rice is prepared without salt to balance the Thai flavors. Please do not serve ordinary rice from the supermarket with Thai meals!

The secret of perfect rice lies in the quantity of water used-measure holding your finger on top of the rice-the water should reach just below your middle finger's first joint. All the water should be absorbed during cooking, leaving the rice firm and fluffy.

Rice only takes 20-25 minutes, with little attention (but don't let it burn!).

Traditionally cooked in an aluminum pan over a charcoal burner, here we use a modern stove. With the introduction of electricity across the country, today the electric rice cooker is more common.

2 1/2 cups Thai jasmine rice
3 cups water

Place rice in a small saucepan (approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups).

A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed.

Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil.

Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated.

Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature (especially with spicy curries). Serves 2 to 3.

Temple of Thai is your source for authentic Thai recipes and ingredients. Visit their online grocery store for Asian and Thai foods- shop for 100's of exotic foods like curry, tamarind, coconut milk, and fish sauce. Find fresh grocery items like chile peppers, lemongrass, and Kaffir lime leaves. Visit their kitchen for authentic Thai recipes including Pad Thai, curry, and sticky rice. Find information about Asian foods -recipes, cooking tips, and more.