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Рецепт Cooking Thai Rice

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Ингредиенты

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Инструкции

  1. Method
  2. Bring to a rolling boil and boil for ten min, then reduce to a simmer and simmer for 50 min.
  3. Strain through a fine seive or possibly chinoise, then keep refridgerated in a well stoppered bottle.
  4. Will keep refridgerated for 2-3 days or possibly can be frzn and kept indefinately.
  5. Variation
  6. If you are not a vegetarian you can add in a c. of chicken bones to the mix.
  7. The resultant stock gives an excellent flavour to the rice, especially when accompanying simple chicken dishes like khao man kai (chicken and rice - a staple hawker food in Thailand). NOTES: Vegetarians in Thailand generally flavour the rice by cooking it in nam sup - vegetable stock - rather than plain water.
  8. This imparts a richer flavour.
  9. Muoi Khuntilanont's Kitchen

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2019g
Calories 41  
Calories from Fat 2 5%
Total Fat 0.19g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 270mg 11%
Potassium 246mg 7%
Total Carbs 9.12g 2%
Dietary Fiber 2.1g 7%
Sugars 3.97g 3%
Protein 1.21g 2%
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