Tag Archives: rice

Easy Pandan Rice Porridge (Khao Tom Gui)

In Thailand we eat these plain congee with a massive range of dishes, from simple pickle to omelette to stir-fries.

Serves: 3-4

1 cup Thai Jasmine Rice
3 Tbsp Sticky Rice
2 Pandan Leaves
4-6 cups Water

Note: if you don’t serve it immediately the rice will continue to absorb water. This is absolutely fine. Just add more hot water and stir to mix it all up before you serve.

How to cook rice, without rice cooker

We are rice eaters.

We eat rice on a very regular basis, I’d say we eat rice 5 days out of 7.

If I had a bad day, I want to eat rice. If I feel under the weather, I want to eat rice. If my previous meal was a non-rice meal, I want rice in the next meal.

Imagine my mum’s surprise when she visited and we told her we no longer use our rice cooker. She was skeptical at first, but was very impressed (and, dare I say, got hooked) with the idea of cooking rice this way.

For us, we cook rice this way for 2 main reasons:

  1. Normal rice cooker is great if you’re cooking rice for a big family (5-10 cups). When you cook a cup of rice for 2 people, a lot of the rice just get stuck to the bottom of the cooker, and you end up with a lot of sticky / crispy rice (and a lot of waste!)
  2. Rice cooker takes up quite a bit of kitchen bench space. Living in London means limited space. Being able to get rid of an appliance on your precious kitchen worktop is most excellent.

Serves: 2

What you need:

  • 1 cup rice
  • For Thai jasmine rice, you’ll need 1.2 cups water
  • For Basmati rice, you’ll need 1.5 cups water

How to put this together:

  • Wash the rice
  • Put rice + water in a pot. Bring to boil on high heat
  • When the water start to boil, put the lid on, and turn down to low heat
  • Cook, with lid on, for 8 mins
  • Turn off the heat. Do NOT open the lid. Leave it sitting there with the remaining steam for 15 mins
  • Fluff the rice to loosen up the grains
  • Serve

Nasi Goreng

Serves: 2

What you need

  • 2 eggs
  • 2 Tbsp oil (to fry eggs)
  • 1 Tbsp oil (for fried rice)
  • 3 cups cooked rice, preferably a day old and a bit dry
  • 1/2 cups vegetables (e.g. cabbage, carrots, peas)
  • 1/4 cups shallots
  • 2 cloves garlic
  • 1 red chilli
  • 1 tsp shrimp paste (กะปิ)
  • 1 Tbsp kecap manis
  • 1 Tbsp soy sauce

How to put this together

  1. Heat 2 Tbsp oil in pan. Fry eggs to your liking (we like ours with crispy egg white and slightly runny yolk)
  2. In a small pan, dry roast shrimp paste until fragrant
  3. Pound/blend together shallots + garlic + chilli + shrimp paste
  4. Heat 1 Tbsp oil in a wok. Add above paste. Fry until fragrant.
  5. Add rice. Mix well.
  6. Add kecap manis + soy sauce. Mix well.
  7. Taste & season.
  8. Add vegetables. Mix well.
  9. Serve, topped with fried egg

How to Cook Sticky Rice in Microwave (วิธีหุงข้าวเหนียวในไมโครเวฟ)

Sticky rice is typically eaten with Thai North Eastern dishes (e.g. Som Tum, Larb, etc). However, they’re normally a pain to make – they need to be soaked overnight, and cooked in a special bamboo container over a pot of water.

This is a very easy method – no overnight soaking, no special vessels required. It probably only works in small portions, but it works a treat!

Serves: 2

What you need:

  • 1 cup sticky rice
  • 1 cup kettle-boiled hot water

How to put this together:

  1. Wash & drain sticky rice
  2. In a microwave-safe container, soak sticky rice with hot water. Leave it soaking in hot water for 15 mins. Stirring with a fork once half way through, and once again at the end of soak time.
  3. Cover the container with cling film, and pierce a few holes
  4. Microwave on high (800 W) for 3 mins
  5. Very carefully peel off the cling film (steam burn is the least fun you can have in the kitchen). Stir with a fork.
  6. Put cling film back on. Microwave on high (800 W) for another 3 mins
  7. Stir with a fork again
  8. Put cling film back on. Microwave on medium (400 W) for 1 min
  9. Stir with a fork. Leave the rice to air un-covered for 3 mins before covering with a lid

Basmati Rice

Serves: 2

What you need:

  • 1 cup basmati rice, wash 3 times, and soak in plenty of water for 20 mins
  • 1 1/4 cup water
  • 1 tsp oil

How to put this together:

  1. Heat oil in a non-stick pot
  2. Add drained basmati rice. Stir to mix the oil through for 1 minute
  3. Add water and bring to boil
  4. Once it starts to boil, put the lid on, and turn the heat down to very very low
  5. Keep the lid closed for 8 minutes
  6. Turn off the heat. Do NOT open the lid yet.
  7. Leave the lid on for 5 mins
  8. Fluff the right & enjoy!

Optional: for extra aroma, add a pinch of spice (e.g. cumin seeds, cardamom, cloves, cinnamon stick) to the oil before adding rice.

Thai Yellow Chicken Rice (Kao Mok Gai)

Another one of my hubby’s favourite dishes

Serves 4

What you need:

  • 1kg chicken thigh with bone
  • Lobo spicy chicken-in-rice seasoning mix (1 packet with 2 smaller packets inside)
  • 1/4 tsp Oil
  • 2 cups Jasmine rice
  • 2 1/4 cups water
  • Fried shallots
  • Cucumber, sliced

For the sauce

  • 1/2 cups Spring onions, chopped
  • 1/2 cups Coriander leaves, chopped
  • 2 Tbsp sugar
  • 4 Tbsp vinegar
  • 1 tsp salt
  • 1 Green chilli
  • 2 Tbsp ginger
  • 2 Tbsp water

How to put this together:


  1. Rub chicken thighs with 1 packet of lobo powder. Marinade for 15 mins or overnight.
  2. Pre-heat oven to 180 C
  3. Line a baking tray with foil (to reduce cleaning), then line with baking paper. Brush with oil. Place chicken thighs skin-side down
  4. Bake for 30 minutes
  5. Scoop out the fat rendered from chicken skin. Keep this for when we make rice.
  6. Flip over the chicken so skin-side is up. Put back in the oven for 15 mins.
  7. Change the oven to grill, and keep for another 5 mins (to crisp the skin). Leave to rest.


  1. Wash rice a few times. Drain.
  2. Add 6 Tbsp of chicken fat rendered from baking + 1 packet of lobo powder + water. Stir well.
  3. Cook in rice cooker.


  1. Blend together al the ingredients (I use Magic Bullet)

Serving suggestion

Serve chicken & rice with sauce & sliced cucumber on the side. Sprinkle fried shallots over the rice for added flavour & texture.

Chicken Pulao, East Indian Style

Recipe adapted from Chicken Biryani recipe from “The East Indian Cookery Book”

Serves 4-5
What you need:
  • 1 1/4 cups Basmati rice, washed 3 times and soaked for 20 mins
  • 500 g Chicken thigh, cut into 1.5 inch cubes
  • 1 Tbsp Oil
  • 2 Onions, finely chopped
  • 1 cup Frozen mixed vegetables (I used a mixture of peas, carrots, corn, capsicum)
  • 10 Peppercorns
  • 4 cloves Garlic
  • 1-3 Green chillies (depending on how spicy your chillies are and your heat preference)
  • 1/2 inch Ginger
  • 1/2 Tbsp Cumin seeds
  • 1 tsp Chilli powder
  • 1 Tbsp Coriander powder
  • 2 1/2 tsp Kosher salt (or 1 1/2 table salt)
  • 4 Cloves
  • 2 Green cardamoms
  • 2 Black cardamoms
  • 3 Bay leaves
  • 1 Cinnamon stick
  • Juice of half a lime
  • Fried shallots (optional)

How to put this together:

  1. Pound together peppercorns + garlic + green chillies + ginger + cumin seeds
  2. Heat oil, add onions, fry until soft & translucent
  3. Add the pounded mixture, fry until fragrant
  4. Add chicken pieces. Fry for a few minutes until slightly brown.
  5. Add chilli powder + coriander powder + salt. Fry until fragrant
  6. Add cloves + green caradmoms + black cardamoms + bay leaves + cinnamon stick. Fry until fragrant.
  7. Add 1 cup water + frozen vegetables. Cook for a few minutes until chicken is cooked and little curry sauce is left
  8. Add lime juice. Taste, add more salt and lime juice if required.
  9. Add 2 cups water + drained rice. Mix well and cook on high heat
  10. When it’s boiling, put the lid on and turn the heat down to very low. Keep for 10 mins.
  11. Turn off heat. Leave the lid closed for 5 mins.
  12. Serve hot, with fried shallots on top (opional)

Hainan Chicken Rice, Thai style

I love cooking stuff that has lots and lots of ingredients. Most of my favourite recipes require a large amount of spices, herbs, and seasoning.

But they’re worth it.

This is my version of Hainan chicken rice, and it’s Thai style. When you order Hainan chicken rice in other Asian countries they come with 3 colourful dipping sauces – chilli sauce, ginger & spring onion oil, and thick sweet soy sauce. In Thailand you only get one kind – it’s brown with chunks of ginger, garlic, and chilli. It’s amazing.

Serves 4-6


  • 6 chicken thighs, with bone & skin
  • 5 cloves garlic, bruised
  • 5 slices ginger, 0.5cm thick, bruised
  • 5 coriander roots, bruised
  • 1 medium onion, cut into big chunks
  • 1 small carrot, cut into 1 inch chunks
  • 2 sping onions, cut into 2 inch pieces
  • 1 pandan leaf
  • 2 Tablespoons salt
  • 2 Tablespoons light soy sauce
  • 10 ice cubes

Sesame soy sauce

  • 1 Tablespoon sesame oil
  • 1 Tablespoon light soy sauce


  • 4 Tablespoons chicken oil, rendered from excess chicken fat
  • 10 cloves garlic, bruised
  • 10 slices ginger, 0.5cm thick, bruised
  • 5 coriander roots, bruised
  • 2 cups Thai jasmine rice
  • 1 Tablespoon light soy sauce
  • 3 cups chicken stock from cooking the chicken (or 1.5 cups stock per 1 cup rice)
  • 1 pandan leaf, cut into 2 inch pieces

Dipping sauce

  • 6 Tablespoons soy bean paste
  • 4 Tablespoons sweet dark soy sauce
  • 4 Tablespoons light soy sauce
  • 4 Tablespoons vinegar
  • 3 Tablepoons garlic, pounded
  • 3 Tablespoons ginger, pounded
  • Red chillis, finely chopped or pounded

On the side

  • Cucumber, sliced
  • Coriander leaves

Chicken Oil

  1. Trim off excess chicken skin & fat
  2. Heat these trimmings in a small pan on medium heat
  3. Heat until you get 4 Tablespoons of rendered fat. Turn off heat.

Chicken & Chicken Stock

  1. Put in the pot chicken + garlic + ginger + coriander roots + pandan leaves + salt + soy sauce + lots of water
  2. Bring to boil, then turn down the heat and keep on simmer for 45 mins. Skim the fat/gunk floating on the surface from time to time. Alternatively cook the chicken in pressure cooker for 10 mins.
  3. Make sesame soy sauce by mixing together sesame oil + soy sauce
  4. Prepare a bowl of iced water
  5. When the chicken is cooked, take out each chicken thigh and put it in the iced water for 10 seconds. This will stop the chicken from cooking any further, and will make the meat firmer.
  6. Take chicken out from icy bath. Brush with sesame soy sauce.
  7. Pour soup through a sieve. Discard the cooked garlic, ginger, etc. We will use this chicken stock to cook the rice.


  1. Wash rice 3 times. Drain.
  2. Heat chicken oil in a pan on low heat. Add garlic + ginger + coriander roots. Fry until fragrant.
  3. Add rice + soy sauce. Stir-fry this on low flame for 1 minute, making sure all the grains are coated with oil & sauce
  4. Add chicken stock + pandan leaf pieces. Mix well. Turn off heat.
  5. Cook this in the rice cooker
  6. When the rice cooker tells you it’s done – DO NOT OPEN THE LID. Leave to stand for 15 minutes.
  7. Fluff the rice gently. Try not to break too many grains.

Dipping sauce
Mix all. Taste. Season to your taste. It should be salty, sweet, vinegary, and spicy.

To serve:

  • Scoop rice into ramekin, pack it in. Turn up-side-down onto the plate
  • Put a piece (or two) of chicken, and cucumber slices
  • Put a few sprigs of coriander leaves on top
  • Serve with dipping sauce