Thai Kitchen

by Jeanne

coconutmilkThai Kitchen, founded in 1990 makes cooking Thai food at home easier. At least for those of us who are challenged when it comes to understanding the diversity of ingredients that goes into making traditional dishes of a faraway place.

The food line includes more than 50 products and is sold in gourmet food shops, natural food stores and grocery stores in all 50 states, Canada and Japan. Whole Foods carries a number of their products.

An authentic Thai cuisine cupboard can include fish sauce, lemongrass, mussamun curry, kaffir lime. I’ve recently started exploring Thai cooking at home and this company site was one of my first stops to take a look at recipes, cooking tips, and a glossary of Thai ingredients and cooking terms.

I was fascinated by the fact that they carry organic light coconut milk. This proved to be lucky for me as it gave me liberty to indulge in a Thai treat Sweet Jasmine Rice with Mango. I was surprised in this first outing into home cooking Southeast Asia style that something seemingly simple took some time. Most of the time was due to the preparation of the jasmine rice. For my taste I used less than the recommended sugar called for in the recipe. The mango flavor was perfect and with the coconut milk were more than enough of a sweet flavor. All in all it was decidedly worth the effort.

Sweet Jasmine Rice with Mango

Serves 4

1 cup uncooked Soft Jasmine Rice
1 can Lite Coconut Milk
2/3 cup sugar
1/2 tsp salt
1 mango

Cover rice with cold water and rinse several times until water runs clear about 4 times. Drain well.

In a medium saucepan bring 1 3/4 cups water to a boil. Add rice and stir briefly. Reduce heat to a low simmer and cover. Cook for 20-25 minutes or until the water is absorbed.

In a saucepan, combine coconut milk, sugar and salt. Boil for 3 minutes, stirring frequently. Remove from heat.

Pour the boiled coconut milk into the cooked rice mixing well.

Cover top of rice directly with wax paper or aluminum foil. Let rest for 30 minutes at room temperature.

Peel the mango and cut into slices.

Spoon the rice onto a serving plate and decorate with mango slices.

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