In Thailand Rice is sacred with a rice goddess called Mai Pho Sop that bestows wellbeing. The Thai people respond by taking a bite of rice at the beginning of every meal.
Rice is staple food in Thailand. The Thai phrase 'kin khao' literally means to eat rice or food - Gin Kao - literally translates as "a time to eat rice" or come and eat food. This is because rice is the center of the meal and the other dishes just enhance the rice. Hence the phrase "Gab Kao" or things eaten with rice.
Rice is served at breakfast, lunch, dinner, snack time, as dessert and in soups which is served like tea. Rice is served plain, mixed with other foods, boiled, steamed, baked or stir-fried. Rice and fruit are commonly eaten for dessert, rice flour is made into cakes, bread, cookies and noodles.
Thai Rice Dishes
• Khao rice
• Rat khao any dish served over rice; ordinary Thai restaurants sell their dishes either in portions big enough for several eaters or as rat khao, a serving over rice portioned for one person
• Khao man kai sliced chicken served with plain rice
• Khao na pet sliced roast duck with plain rice
• Khao na kai sliced chicken with bamboo shoots and spring onions in a gravy over plain rice
• Khao mu daeng sliced cooked pork with egg and gravy over plain rice
• Khao mu tot sliced fried pork over plain rice (can be ordered with khai, egg, added on top)
• Khao rat na nua fried vegetables and beef in a gravy over plain rice
Jasmine Coconut Rice Recipe
1/2 tsp. coconut oil
2 cups Ajika Jasmine Rice
1 can coconut milk
1 3/4 cups water
1/2 tsp. salt
1 tsp. Ajika Palm Sugar for sweet smooth mellow flavor
Heat oil in a pan. Add rice, coconut milk, water, and salt.. Cook over medium high heat. Stir well.
Add sugar and continue to stir (to keep the rice from sticking to the pot) until the mixture comes to a gentle boil. Now, turn down the heat to low and cover the pot.
Allow rice to cook for 10-12 minutes, or until rice has absorbed most of the coconut-water.
Turn off the heat and allow to sit 5-10 minutes with the cover on, or until ready to serve.
Fluff the rice before serving
Thai Spicy Fried Rice Recipe
Dried red chilli pepper as per taste
1/2 tsp. Fish sauce
5 tbsp. Soy sauce
lemon 1 cut into wages
2 slices chicken breast sliced long
2 cup cooked rice
green onion / scallion minced
3 eggs omlet
3 cloves garlic minced
Heat oil in a pan. Add oil, garic, and dried pepper cook until it golden brown, Add chicken and cook till chicken is done. Now add cooked rice, fish sauce, thick soy sauce, cooked eggs, and green onion. Fold in the rice until well mixe and it ready to serve. Garnish with lemom wages and silce cucumber and serve warm.
Spicy Thai Fried Rice (Khao Pad Goong)
2 Tbs. vegetable oil
1 egg, beaten well and cooked scrambled in a wok with 1 tbsp. oil
1 small yellow onion, chopped
1 clove garlic, finely minced
1/2 tsp. salt
2 sq. inch palm sugar
3 cups cooked and cooled Jasmine Rice
2 Tbs. (or more) Spicy Thai Chili Sauce
1 Tbs. fish sauce
1/2 cup mixed vegetables (try diced red bell peppers, asparagus, or frozen peas)
Optional: 1/4 lb. cooked small shrimp, shelled and deveined, or firm tofu, strained and cubed
heat oil in a wok over medium high heat, stir-fry the onion, garlic, salt and sugar for 3 to 5 minutes, until the onion and garlic have just turned golden. Add cooked jasmine rice, spicy Thai chili sauce, fish sauce, vegetables and egg (and optional shrimp or tofu), stir-frying to combine. Stir-fry for an additional 2 to 3 minutes until all ingredients are cooked.
Thai Green Rice Recipe
1.5 cups Jasmine Rice
1 cup coconut cream
4 cloves garlic
2 large or 3 medium-sized fresh green or red chillies
1 inch cube root ginger
1/4 cup fresh coriander
1½ tbsp oil
3 x 2in/5cm pieces cinnamon stick
6 whole cloves
15 black peppercorns
1½ oz/40g unsalted cashew nuts, halved
2 medium onions, peeled and finely sliced
4oz/110g fresh peas, or frozen and defrosted
1½ level tsp salt, or to taste
15fl oz/425ml hot water
2 tbsp lime juice
Mince garlic, chillies, ginger and cilantro stalks, till finely chopped in a blender or mortar and pestle. Keep aside.
Heat the oil over a gentle heat in the frying pan, then add the cinnamon sticks, cloves, peppercorns and cashew nuts to the pan and sauté everything gently for about 1 minute. Next, add the onions and continue to cook over a medium heat until onions are golden brown. Next add the rice, then stir once and cook for another 2-3 minutes. After that, add the coconut, give everything a stir, and cook for a further 2-3 minutes. Now add the peas, salt and hot water, bring it all up to a gentle simmer, then cover with the lid. Turn the heat to low and let everything cook very gently for 8 minutes and don't lift the lid.
Then remove the pan from the heat and leave covered. Before serving remove the pieces of cinnamon, sprinkle in the lime juice and the finely chopped cilantro leaves.
Sweet Pork Fried Rice
1 cup cooked Jasmine Rice
2 Tbs. vegetable oil, (divided)
1/2 cup chopped Sweet Pork
2 tsp. minced garlic
2 eggs, lightly beaten
1 tsp. thick Chinese soy sauce (optional)
2 Tbs. fish sauce
1/4 tsp. white pepper
2 Tbs. green onions, thinly sliced
Optional garnishes: sprigs of fresh cilantro and cucumber*, thinly sliced
Optional: Spicy Thai Chili Sauce
Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Stir-fry pork and garlic for 1 to 2 minutes or until light brown. Remove from wok and set aside. Add the remaining 1 tablespoon oil and coat bottom of wok. Add eggs and stir-fry for 30 seconds; until scrambled. Add cooked jasmine rice and stir-fry rapidly, turning jasmine rice over to coat with eggs. Add pork and garlic stir-fried mixture, soy sauce, fish sauce and white pepper; stir-fry for 1 minute. Add green onions and cook for 30 seconds more. Place on a serving platter or in a bowl and garnish with sprigs of fresh cilantro and sliced cucumber. Accompany with Spicy Thai Chili Sauce. Makes 4 to 6 servings. * For a decorative touch, cut cucumbers in half lengthwise and then into thin half moon shapes. Fan cucumber on top of fried rice for garnish.
Jasmine Rice (Kao Hom Mali):
Also known as fragrant or scented rice, this long grain variety is the staple food of the central and southern part of Thailand. As the name suggests, it has a delicate aroma. The uncooked grains are translucent and, when cooked, the rice is fluffy and white.
Glutinous Rice (Kao Niew):
Commonly it refers to sticky rice, which is the mainstay of the diet in the northern and north-eastern regions of the country. It is delicious and very filling. Its name is derived entirely from its sticky texture. Easily cultivated on the hillsides and high plain of these regions, glutinous rice requires less water during the growing period than the white rice of the central lowlands.
Although it is planted in the north and the north-eastern regions, glutinous rice is the most popular since it is eaten elsewhere in the country, most frequently in sweet snacks or desserts. The rice is sweetened and flavored with coconut milk, and is especially popular in the mango and durian season, when huge amounts of sticky rice are sold to eat with these precious fruits. Sticky rice is daily dishes for the Northern and Northeastern since they prefer sticky rice with Somtam (Thai salad or papaya salad) and their special dishes like Lab E-sarn sausages.
Black Glutinous Rice (Kao Niew Dam):
It is generally sweetened with coconut milk and sugar and eaten as a snack or dessert, rather than being used as the staple of a savory meal. It does tend to be quite heavy, filling and indigestible if eaten too much.
In spite of its name, black rice isn't actually black in color. If the grains are soaked in water for a few hours, the water will turn a deep burgundy red, showing the rice's true color.
MORE THAI RECIPES
Royal Thai Rice recipe
13 oz. cup Jasmine rice washed and rinsed
1 fresh red chilies, chopped
1/4 cup chopped green onions
1/4 cup roasted peanuts
1 1/2 cups chicken broth
1 tablespoon coconut oil
1 tablespoon chopped fresh cilantro
1 teaspoon minced gingerroot
1/8 teaspoon turmeric
2 tablespoons lime juice
1. In a medium saucepan, combine the rice, oil, chicken broth, chiles, cilantro, ginger root
2. Bring to a gentle boil; cover.
3. Reduce the heat and simmer for about 15 minutes.
4. Fold in the peanuts, green onions and lime juice
Thai Fried Rice
2 1/2 cups water
13 oz cups jasmine rice
Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to
medium-low; cover and simmer 20 minutes or until water is absorbed. Transfer rice to large
bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
3 cups cooked jasmine rice (chilled)
8 ounces ground pork or pork sausage
2 tablespoon vegetable oil
1 medium onion, thinly sliced
1 tablespoon fresh ginger, minced
1 jalapeno pepper minced
3 garlic cloves, minced
1/2 teaspoon ground turmeric
2 tablespoons fish sauce
2 cups cooked vegetables, chopped (such as broccoli, zucchini, red bell peppers, carrots,
box choy or spinach)
3 eggs, lightly beaten
3 green onions, thinly sliced
1/2 cup cilantro leaf
Cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off
excess fat; transfer pork to bowl and set aside.
Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is
Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes
or until heated through.
Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just
until set, lifting and stirring to scramble. Stir rice into eggs.
Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
Garnish as desired.
Pineapple Shrimp Fried Rice
1 lb frozen shrimp
1 (8 ounce) bag frozen peas and carrots
3 cups cooked jasmine rice (chilled)
1/2 cup golden raisin
1 green bell pepper diced
1 large onion diced
1 fresh pineapple cubes
2 teaspoons hot chili sauce
2 eggs beaten in a small bowl
3 tablespoons fresh ginger minced
1 tablespoons ground cinnamon
thick soy sauce
4 tablespoons vegetable oil
Preheat wok or electric skillet to Medium High with 1 tbs vegetable oil.
Pour egg and cook until scrabbled, chopping continuously.
Add onion and bell pepper and add to skillet to sauté.
Add Peas and Carrots, and golden raisins, ginger with additional tbs oil.
Cook Until Raisins swell.
Add Shrimp and pineapple chunks. Cook until shrimp start to turn pink.
Add Chilled Jasmine rice (cook rice one day in advance. Warm rice will turn mushy and
absorb the oil) and remainder oil. Fry until rice just begins to brown a little.
You may need to add more oil as cooking if you notice rice to stick. Just pour a tiny
amount over top of rice and continue frying.
Add soy sauce until rice achieves a "fried rice" caramel color. Taste as you
go, better less than too much.
Add cinnamon and cilantro to rice. Fold the spice in the rice.
Pineapple Chicken Fried Rice
This is an all-around favorite. You will find this dish on almost every Thai restaurant's menu. It is also fun to make, because you can actually serve in the pineapple!
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.
Thai Chicken Fried Rice (Kao Paht Gy)
1/4 lb. chicken breasts, cut into 1/2-inch by 1/4-inch pieces
1 Tbsp. coconut oil
1/2 Tbsp. fish sauce (nam pla)
1 clove garlic, minced
2 1/2 Tbsp. vegetable oil
2 cups cooked jasmine rice
1 egg, lightly beaten with 1/2 tsp. water
1 tsp. light soy sauce
1/4 tsp. ground black or white pepper
Pinch of white sugar
1 cucumber, peeled and sliced 1/8 inch thick
Lime, fresh red chiles, scallion (optional)
Heat 1 Tbsp. oil in a wok until hot, but not smoking, over medium high heat.
Cook chicken until just cooked through, about 4 minutes. Add the 1/2 Tbsp. fish sauce, as
you are cooking, to the meat. Remove from wok and set aside.
Heat the additional 2 1/2 Tbsp. oil in wok.
Add the smashed garlic, cook briefly (30 seconds).
Add the rice, breaking it up with a wooden spoon or metal turner.
Add the cooked chicken. Toss together in the wok.
Add the soy sauce and 1/2 tsp. fish sauce. Add the beaten egg, pepper, and sugar.
Continue to stir-fry until heated through and grains of rice are seperated.
Taste and adjust seasoning accordingly (add more fish sauce if it needs more salt).
Remove to serving dish and garnish with cucumber, scallion, lime wedge and fresh red chile
Khao Tom (Thai Rice Soup)
6 cups pork stock or chicken stock
1 tablespoon minced fresh gingerroot
2 large shallots, minced and crushed
1 celery, chopped fine
1 stalk lemongrass, cut into 1 to 2 inch pieces
1 1/4 cups cooked rice
1/2 lb minced ground pork
2 tablespoons Thai fish sauce
1 tablespoon lime juice
1/2 bunch fresh cilantro, rough chop
Optional garnish choices
firm tofu, cut into cubes (optional)
sliced scallion (optional)
1 sprig fresh cilantro, to taste (optional)
1In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to
2Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a
3Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and
simmer 5 minutes more.
4Garnish with scallions and cilantro.
Herbal Thai Rice
1/2 cup Seasoned Rice Vinegar—Roasted Garlic
2 tablespoons peanut oil or vegetable oil
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon hot chili oil (optional)
4 cups cooked, chilled short-grain brown rice
1 medium cucumber, seeded and sliced
2 green onions, sliced
1/2 cup shredded carrots
1/3 cup chopped mint
1/3 cup chopped basil
1/4 cup chopped cilantro
Zest of 1 lime
In a 1-cup measuring cup, whisk together seasoned rice vinegar, peanut oil, soy sauce,
brown sugar, and if desired, hot chili oil.
Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.
Thai Fried Rice Seasoned with Coconut
1 tablepoon fish sauce
2 tablepoons light soy sauce
1 teaspoon sugar
1/4 teaspoon white pepper
1/2 cup unsweetened dried coconut
4 tablespoons vegetable oil
2 tablespoons garlic, finely chopped
4 ounces ground pork (or Chinese sausage, sliced)
1 cup shiitake mushrooms, stems removed, sliced thinly
4 cups cooked Jasmine rice
2 tomatoes, seeded and chopped finely
3 green onions, chopped
Combine the fish sauce, soy sauce, sugar and white pepper in a small
measuring cup, stir to dissolve the sugar, set aside. Heat a wok over
medium heat, add the coconut and stir-fry until the coconut is
toasted, put in a small bowl.
Wipe out the wok with a paper towel. Put the wok back on the stove
over medium-high heat. Add the oil and then the garlic and fry until
it just starts to turn golden but doesn't burn, a few seconds. Add the
pork or Chinese sausage and mushrooms and cook, stirring constantly
with 2 spatulas to break the ground pork up (if using). Cook until
pork is cooked through, or Chinese sausage slices are heated through,
about 3 minutes.
Add the rice, it will stick at first, but keep moving it around with
the spatulas and it will begin to sear and become less sticky. Add the
green onions, tomatoes and fish sauce mixture and stir and fry for 2
5. Turn out onto a plate, sprinkle with toasted coconut and serve.
Thai Rice Soup with Shrimp [ kao tom koong ]
Thai Recipe Ingredients
350 grams shrimp (shelled, deveined, and butterflied)
2 cups water
1 cup cooked rice
1/2 teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
Shiitake mushrooms, sliced
1 cup chinese celery (including the leaves), sliced
1 teaspoon pepper powder
fried garlic for topping
Thai Food Preparations
1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.
2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper
powder, and stir until it boils again.
3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally.
Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.
4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with
chopped coriander leaves and chinese celery leaves. Serve immediately.