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White Rice for Thai Fried Rice

4 cups

20 minutes

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While our Thai fried rice takes just minutes to prepare, it does require cooked-and-cooled plain rice. Warm, freshly cooked rice won’t work; it sticks to the pan and turns gummy. For rice to fry, its starches must first cool and recrystallize. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. For make-ahead convenience, cooked rice can also be frozen. Make a batch or two, then freeze in zip-close plastic bags.

4

cups

20 minutes

Ingredients

  • 2

    cups water

  • cups jasmine rice, well rinsed

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Reviews
David U.

I like the part about spreading it out on a pan, before cooling. This helps the rice dry out some, which really helps with jasmine - my favorite rice, but sticky, when cooled in the pan it was cooked in.

Christopher H.

I love spreading some Virgin coconut oil instead of sun/safflower. Just gives it a kiss of the coconut flavor and I find it’s a welcome addition in the final dish (especially with a tiny bit of toasted coconut flakes sprinkled on top)