Thailand's fragrant rice is named after its delicious smell. It's very delicious and popular. Let's have a look!
How to cook Thai rice
1. Put the rice in the electric cooker and add water according to the quantity of rice. (1 cup Rice and 1.2 to 1.5 cups water)
2. In the process of cooking, be careful not to open the lid of the pot or stir the rice grains to keep the fragrance.
Practice 2
1. Soak rice for half an hour or more in advance.
2. Pour out the water soaked in rice, pour in the same amount of boiled water as rice, cover it and heat it up. Turn off the fire when the water is burned just in time, so as not to paste the bottom.
3. Put the pot on the plate, don't open the lid and simmer for 5 minutes. The rice will absorb the water completely.
4. Cooked rice will be fragrant, soft and glutinous.
Practice 3
1. Soak in water for half an hour before cooking. Order a few drops of oil before cooking.
2. Thailand fragrant rice is very absorbent. It doesn't need to be boiled in the proportion of 1:1.5. The water only needs to pass the rice surface.
3. When the switch on the rice cooker jumps from cooking to heat preservation, turn off the power, open the lid to let the steam run away (it's ok if it doesn't open, it may affect the taste), and then close the lid for a while, the layer of rice at the bottom of the cooker will be integrated with the one above, so you don't need to worry about sticking the cooker.
Warm tip: it's also good to make fried rice with Thai rice, because the water content of Thai rice is low, and there won't be too much water overflowing during the process of fried rice, which can keep the integrity of rice grains and dry and fragrant at the entrance.
Can Thai rice make porridge? Of course, according to the way of making porridge.
Thailand fragrant rice is a kind of long grain rice originated from Thailand, which is a kind of indica rice. It is famous for its glutinous taste and unique smell of pandanus tree. It is one of the world's largest export rice varieties next to Indian fragrant rice. Thailand's Xiangmi is mainly produced in the northeast of Thailand, especially in Liyi, Wuwen, wulinan, sisequ, Sunian, yisotong and other places. Only in the origin can Thai fragrant rice show the best quality. This is because there are special growth conditions, especially during the flowering period of fragrant rice, the cool climate, bright sunlight, and the gradually reduced humidity in the soil during the rice filling period, which play a very important role in the production and accumulation of fragrance.
There are many functions of fragrant rice. Xiangmi, also known as Xianghe rice and xiangdao, is a kind of high-quality rice with attractive and special fragrance, with a long grain shape. Xiangmi has a high nutritional effect and is the basic food to supplement nutrients. Xiangmi has the functions of invigorating the middle and Qi, strengthening the spleen and stomach, nourishing the essence and strengthening the mind, as well as the five internal organs, clearing the blood vessels, hearing, eyesight, stopping boredom, thirst and diarrhea. It is suitable for all the people with deficiency, high fever, early recovery after a long illness, postpartum women and the elderly. Xiangmi is rich in eight kinds of essential amino acids, vitamins and microelements - zinc, copper, iron, selenium, calcium, manganese, etc. it is also 0.33 times higher than ordinary rice. Regular consumption can promote children's growth and development and intellectual development. It has the functions of nourishing blood, Qi, brain, delaying aging and prolonging life.