Recipes Included On This Page Temple Of Steamed Thai Jasmine Rice Thai Jasmine Rice Shrimp Salad Tropical Punch Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Temple Of Steamed Thai Jasmine Rice Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Thai jasmine rice 3 cups water Place rice in a small saucepan (approx. 2 1/2-quart). 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 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. NOTE : 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 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 aluminium pan over a charcoal burner, here in the West, we use a modern stove. With the introduction of electricity across the country, today the electric rice cooker is more common in Thailand. Source : "www.templeofthai.com" S(MC Format by Chupa Babi): "052505" Contributed to the FareShare Gazette by Chupa; 11 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: . * Exported from MasterCook * Thai Jasmine Rice Shrimp Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Indian Harvest Jasmine Rice Blend -- uncooked 4 ounces Shiitake mushrooms -- sliced 1 teaspoon chopped garlic 1/8 cup peanut oil 1/2 pound shrimp -- cleaned, cooked and cooled 1/2 cup snap peas -- julienne 1/2 cup carrot -- julienne 1/2 cup bean sprouts 1/4 cup scallions -- fine dice 1/2 cup water chestnuts -- diced 1 1/2 tablespoons light soy sauce 1 tablespoon toasted sesame oil 1/2 teaspoon Tabasco sauce Kosher salt -- to taste Cook Jasmine Rice Blend according to package directions, then cool. Heat peanut oil in pan and sauté Shiitake mushrooms until tender. Add garlic, carrots and snap peas; sauté for 1 to 3 additional minutes before mixing into chilled rice. Combine soy sauce, Tabasco, toasted sesame oil and salt; mix well. Add soy sauce mixture to salad and mix well. Chill salad before serving. Note : Adjust flavor after salad is chilled. It may require more soy sauce, sesame oil, Tabasco or salt according to your taste. Source : "www.indianharvest.com" S(MC Format by Chupa Babi): "052505" Contributed to the FareShare Gazette by Chupa; 12 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 8g Fat (30.8% calories from fat); 15g Protein; 25g Carbohydrate; 4g Dietary Fiber; 86mg Cholesterol; 325mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Tropical Punch Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-06 Jun 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1/4 cup sugar 1 piece fresh ginger root -- (1 inch) -or- 1 stick cinnamon -- (3 inches) 6 ounces canned frozen pineapple -- -or- 6 ounces canned frozen orange juice concentrate 1/3 cup lime juice 2 cups carbonated water -- chilled ice 4 lime slices -- halved In a medium saucepan combine water, sugar, and gingerroot or cinnamon. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Remove and discard gingerroot or cinnamon stick. Stir in pineapple juice or orange juice concentrate and lime juice. Pour into a pitcher. Cover and chill 4 hours or till thoroughly chilled. Just before serving, stir in carbonated water. Serve over ice. Garnish with lime slices. Makes 8 (5-ounce) servings. Preparation Time: 5 minutes. Cooking Time: 10 minutes. Chilling Time: 4 hours. Contributed to the FareShare Gazette by Suzie; 29 June 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; trace Fat (1.1% calories from fat); trace Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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