2 ½ cups Thai Jasmin rice
3 cups of water
Khao hoam mali
Thai Jasmin rice
Jasmine rice is a particularly fine, medium-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
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
Place rice in a small saucepan. Rinse rice by running cold water over two or three times to cover and pouring the water out. This
rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. 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 heat and allow rice to sit, covered, for at least another 5 minutes . Serve hot or at room temperature (especially
with spicy curries).
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters