Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, deany's plain thai kao tom/rice soup (congee). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Continue to cook the rice and when it's almost cooked, reduce the heat to low, stir and continue to simmer. The rice will slowly begin to thicken, as the water reduces. Tip: if water level is low and rice begins to dry up, add hot water to the pot (add more water for a runnier congee or less for thicker). Ingredients Needed for Thai Chicken and Rice Soup or Khao Tom Gai.
Deany's plain Thai Kao Tom/rice soup (congee) is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Deany's plain Thai Kao Tom/rice soup (congee) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook deany's plain thai kao tom/rice soup (congee) using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Deany's plain Thai Kao Tom/rice soup (congee):
- Make ready Cooking the rice:
- Get 1/2 cup pudding rice
- Get 4 cups water, plus additional 1/2 cup boiled water (or use vegetable or chicken stock)
- Get Garnish:
- Get 1 clove garlic, finely minced or grated
- Take 1/2 sprig spring onion, finely chopped
- Get Sprinkle ground white pepper
- Prepare Maggie sauce, optional
Rice Soup, Kao Tom ideally taste best when made from rice porridge specially prepare for rice soup. For this recipe you may use cold leftover rice or cooked warm rice but the texture will be different. Below is how to make rice porridge for a rice soup. DIRECTIONS In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft.
Instructions to make Deany's plain Thai Kao Tom/rice soup (congee):
- In a medium size pot or saucepan, add the pudding rice and the water. On medium to high heat, bring water to a boil. Stir rice occasionally to break up the rice grains and prevent it sticking.
- Once water has come to a boil, reduce heat to medium low. To remove the scum/impurities prepare a bowl of water. Using a skimmer spoon, remove the impurities and dip into the clean bowl of water. Repeat the process until there is no scum. The impurities should be removed, every so often when it forms. Stir the rice every occasionally using a wooden spoon. Simmer for about 20-30 minutes.
- Continue to cook the rice and when it's almost cooked, reduce the heat to low, stir and continue to simmer. The rice will slowly begin to thicken, as the water reduces. Tip: if water level is low and rice begins to dry up, add hot water to the pot (add more water for a runnier congee or less for thicker).
- Taste the rice to see if cooked, it should be a slightly soft texture. Once the rice is at desired consistency remove from heat. I prefer my congee thicker, but it should still be slightly runny.
- Ladle and transfer rice to a serving bowl. Eat and serve immediately while piping hot. Serve with any accompaniment of side dishes such as pan fried vegetables, steamed tofu and egg (or any side dishes of preference).
Below is how to make rice porridge for a rice soup. DIRECTIONS In a medium size pot over low heat, simmer rice, water and salt for about an hour or so until rice is soft. In a skillet, heat oil and saute onion and garlic until tender; add white pepper and marinated chicken. Khao tom gai, a very simple Thai chicken and rice soup, is not that different than a typical chicken soup your grandmother would make. In fact, I'd go as far to say that your grandparents might actually like this recipe!
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