Khao suey

Khao suey

Steamed white rice

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g long-grain rice

Method

  1. Wash the rice well and drain in a colander for 30 minutes.
  2. Put the rice and 750 ml water into a large saucepan and bring to the boil. Reduce the heat to medium and cook, uncovered, until the water is absorbed and holes appear on the surface. Remove from the heat, scoop the rice into a steamer or colander and steam over fast boiling water for 25–30 minutes, or until the grains are tender, yet firm and separate.
  3. If you are looking for a less fiddly method, when the holes appear on the surface, cover the pan with a folded clean tea towel and place a well-fitting lid over the top to seal the pan. Reduce the heat to low and cook the rice for a further 10 minutes. Remove from the heat and allow to stand, covered, for a further 10 minutes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again