EGG FRIED RICE

HOW TO MAKE EGG FRIED RICE

INGREDIENTS :

To beat the Eggs:

For Egg Fried Rice :

To Garnish :

METHOD :

• Cook the Fragrant Rice as per instruction and allow it cool.
• Crack open the Eggs, season it with the ingredients mentioned under " to beat the Eggs".
• Whisk the Eggs until well combined.
• Heat 2 Tspn of Oil in a large pan, scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat the remaining oil and sauté finely chopped Onions, Garlic and Bird's Eye Chillies until onions turn translucent. 
• Add Light Soy Sauce and Kicap Manis and give a quick stir.
• Add cooked Fragrant Rice, along with Salt and a pinch of Sugar. 
• Drizzle Rice Wine Vinegar over the rice.
• Mix it well until every grain is well coated with the sauces.
• Stir in Scrambled Eggs to the rice. 
• Fry the rice on a high flame for few minutes or until the rice is dry. 
• Switch off the flame. 
• Garnish Egg Fried Rice with Spring Onions.
• Serve Egg Fried Rice hot with any dips, sauces or side dishes of your choice.

NOTES :

• Any fragrant/ long-grained/raw rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep it refrigerated.
• Adjust the number of Chillies to suit your spice level.
• Can add any vegetable of your choice in this Egg Fried Rice.
• Can also add Shrimps/Prawns, Chicken Pieces, Fish, Fish Cakes, Crab Cakes or any other addons of your choice. 
• While scrambling the Eggs, you can even leave it as big chunks or scramble it up into tiny pieces.

          

HOW TO COOK JASMINE RICE

 

     It is moist and soft in texture when cooked, with a slightly sweet flavour. The grains cling together and are somewhat sticky when cooked.  Its fragrance is reminiscent of Pandan and Popcorn. The aroma is caused by the evaporation of 2-Acetyl-1-Pyrroline.

JASMINE RICE

    

HOW TO COOK JASMINE RICE

     What's a deal, cooking a Jasmine Rice/Thai Fragrant Rice?  Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought.  It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc., 
      Here I have compiled few tried & tested methods to perfectly cook Jasmine Rice with perfect Rice Water Ratio.  Choose your preferable method for cooking Jasmine Rice.  Jasmine Rice can be served as such or converted into fried rice recipes.  Serving each & every Thai dish with heaps of Jasmine Rice is a speciality in Thailand.  Steamed Jasmine Rice is ideal to be eaten with stir-fries, with grilled, fried or braised food items.  It goes hand in hand with Thai Style Curries and Soups. When perfectly cooked, Jasmine Rice is a delicacy by itself.
   While cooking Jasmine Rice for Fried Rice Recipes, make sure to cook it with less water. It doesn't suit well for fried rice when it is still warm.  It tends to be very soft and get mushy when mixed.  So it is always advisable to use cooled down or a day old fragrant rice for fried rice. Rice porridge made with this variety of rice is usually served with toppings such as herbs, pickles and peanuts for breakfast in Thailand. 

HOW TO COOK JASMINE RICE

FOR PERFECTLY COOKED JASMINE RICE :

• I have tried to cover most of the Tried & Tested methods to get perfectly cooked Jasmine Rice/Fragrant Rice.
• A good brand of Jasmine Rice/Fragrant Rice (from Thailand if possible) will do half of the job.
• Rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
• Drain the water.
• The secret of perfectly cooked Jasmine Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups water for every 1 cup of Rice (1:11/2 Cups Rice : Water Ratio), if you like your rice “al dente.”  
• If you need a softer rice, add a bit more of water. 
• If You are using the cooked Jasmine Rice for Fried Rice Recipes, cook with 1 to 11/4 Cups of Water for 1 Cup of Jasmine Rice with a drizzle of Oil (Optional). 

METHOD:

 

HOW TO COOK JASMINE RICE

In a Sauce Pan

(Rice Water Ratio 1:13/4 Cups)

• Place the Jasmine Rice/Fragrant Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 cup of Jasmine Rice, I use just over 13/4 cups of water).
• Keeping the sauce pan uncovered, bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice in low flame for about 15-20 minutes.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

In a Rice Cooker

(Rice Water Ratio 1:11/4 Cups)

• Place 1 Cup of Jasmine Rice/Fragrant Rice in the rice cooker
• Add 11/4 Cup of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the Jasmine Rice with a fork or a chopstick before serving.
• I get perfectly cooked Jasmine Rice at 1:11/4 ratio in Rice cooker.
• While cooking Jasmine Rice for Fried Rice, just use 1 Cup of Water for 1 Cup of Rice(1:1 Ratio).

HOW TO COOK JASMINE RICE

In Microwave

(Rice Water Ratio 1:11/3 Cups)

• Place 1 Cup of Jasmine Rice/Fragrant Rice in a microwave safe bowl with cover.
• Add 11/3 Cups of Boiling Water.
• Cover the bowl and cook on Micro power High for 10-12 minutes.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

In a Steamer

(Rice Water Ratio 1:1 Cup)

• Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
• Pour about an inch of water into the pot or a steamer. 
• Place 1 Cup of Jasmine Rice/Fragrant Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
• Pour 1 Cup of Water to the Rice.
• Cover the pot or steamer, and bring the water in the steamer to a boil in high flame. 
• As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat.
• When the timer goes off, switch off the flames and take the pot off the heat.
• Use tongs or a hot pad to remove the hot bowl from the pot.
• Leave it aside for a few minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

In an Electronic Steamer 

(Rice Water Ratio 1:1 Cup)

• If using an electric steamer, fill the steamer's water reservoir to the "max" line.
• Place 1 Cup of Jasmine Rice/Fragrant Rice and 1 Cup of Water in a bowl.
• If your steamer has multi-level, place the rice bowl at the lowest level.
• Cover the rice bowl.
• Turn on the steamer and set the timing for 20-25 minutes.
• Once it's cooked, remove the rice bowl from the steamer and allow it to cool down for a few minutes.
• Fluff up the Jasmine Rice/Fragrant Rice before serving.

 

HOW TO COOK JASMINE RICE

NOTES:

• The amount of Water needed can vary depending on the type of Jasmine Rice/Fragrant Rice used. The new crop needs less water compared to the old rice.
• Cooking Jasmine Rice in a rice cooker is a bit tricky. If you get the knack, then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfect rice.  Few, trial and errors don't matter.
• Cold Jasmine Rice (a day old refrigerated one) is very good for making Fried Rice.
• I haven't yet tried the traditional bamboo steamers for steaming the rice.  
• If you do not have a steamer, a large wok or a pan with a lid will do the job.
• Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.

Aravana Payasam - Traditional Kerala Dessert

Aravana Payasam: A Tribute on a Special Anniversary

Achan's Handwritten Aravana Payasam Recipe

Perfecting Aravana Payasam: A Guide to Proportions

    When crafting the traditional Aravana Payasam, understanding the right proportions of ingredients is crucial for achieving its unique taste and texture. For those who may struggle with deciphering handwritten recipes, here’s a clear breakdown of the essential measurements needed to prepare this divine dessert.

A Symbolic Presentation of Aravana Payasam as Temple Offering

Delicious Aravana Payasam for Prasadham

    The exquisite blend of Unakkalari (raw rice) and Sarkkara (jaggery) in Aravana Payasam never fails to amaze me. It's a testament to how prasadhams, or offerings, transcend mere taste to satisfy both palate and soul. At home, my parents excel in crafting the finest Neypayasam and Aravana Payasam, often preparing them for Annadhanam, a noble tradition of feeding the community.

    The aroma of Aravana Payasam simmering with ghee and jaggery fills my entire house with a divine essence. Yet, its essence truly shines in temple settings, where its sweetness and richness are unparalleled. Remember, this delicacy is best enjoyed in small servings, with just a spoonful enough to relish its robust flavours. 

Explore more delightful recipes on Payasam, Pradhamans, and Kheers to discover the diverse flavours and cultural heritage they offer.

Cuisine - Kerala (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

Aravana Payasam - Mastering the Taste of Kerala's Divine Delight

Aravana Payasam - Traditional Kerala Dessert

HOW TO MAKE IDIYAPPAM FLOUR

IDIYAPPAM

FOR IDIYAPPAM FLOUR :

INGREDIENTS :

METHOD:

For Idiyappam Flour:

• Clean for any impurities or stones and wash the rice for about 3-4 times or until water runs clear.
• Soak the rice in water for about 30-45 minutes.
• Once soaked, drain the water and leave the rice in a colander for 5 Minutes.
• Dry the Rice in a clean kitchen towel for about 15-20 minutes.
• Transfer the rice to a mixer grinder, and grind it for few minutes until it is ground into a fine flour.
• Once the flour is ready, sieve it until no more flour flow out of the sieve.
• Spread this out on a big platter.
• Collect the residues left out in the sieve separately and grind it again into a fine powder.
• Follow the suit until the whole batch of rice is powdered into a finely textured flour.
• Heat a deep pan on a medium flame.
• Add the rice flour and dry roast the Idiyappam flour for about 8-10 minutes on a very low flame until the flour is hot and fragrant.
• Care should be taken not to burn the flour and avoid lumps in the flour.
• If, there are lumps break them up with the spatula while roasting the flour.
• Spread this out on a big platter and allow it to cool.
• Store this in an airtight container for a longer shelf life.
• Can store this flour in the freezer for up to three months.

NOTES :

• Idiyappam flour should be finely ground, use a very fine sieve to sieve the flour while preparing the flour for Idiyappams.
• A good quality Raw Rice suits well for making Idiyappam flour.
• Quality of the Raw Rice plays a vital role in giving a soft and white Idiyappams.
• Some recipes even use an equal amount of Raw Rice and Par-boiled Rice in preparing Idiyappam Flour.
• Dry Roast the ground Idiyappam Flour on a low flame until fragrant and until it turns into a fine texture.(It should feel very light when you touch the rice flour).
• There should be no lumps in the flour
• Care should be taken not to burn the Flour while dry roasting.

HOW TO MAKE IDIYAPPAM

IDIYAPPAM

INGREDIENTS :

METHOD :

• Boil the Water along with a dash of Salt. 
• Gradually add boiling water little at a time to the Idiyappam Flour and knead it into a soft dough.
• Can add some Oil while kneading the dough.
• Grease the Idiyappam maker with some oil.
• Fill the Idiyappam Maker with some dough and close it.
• Press the Idiyappam Maker in a circular motion on a greased Idli Plate/Steamer Plate.
• Can adjust the size of the Idiyappams to your preference.
• Meanwhile Pour some water in an Idli Maker/Steamer, cover and allow it to boil for about 5-8 minutes.
• Carefully open the Idli Maker/Steamer and place the Idli Plate/Steamer plate lined up with Idiyappams into the Idli Maker/Steamer. 
• Cover the Idli Maker/Steamer and steam cook the Idiyappams for about 2-3 Minutes on a high flame.
• Lower the flame and steam cook the Idiyappams for another 5-7 Minutes.
• Once done, remove the Idli Plate/Steamer Plate from the Idli Maker/Steamer and allow it to cool for about 5 minutes before transferring them to a serving plate.
• Serve Idiyappam hot along with sweetened Coconut Milk, Sugar/Palm Sugar & freshly grated Coconuts.
• Idiyappam can be served with mild curries like Stews, Aattukkal Paya, Kiri Hodi, Sothi, Vegetable Kurma, Egg Curry with Coconut milk etc.,
• Goes well with any Vegetarian or Non-Vegetarian Curries too. 

IDIYAPPAM & CURRIES 

IDIYAPPAM & CURRIES

NOTES:

• Perfectly ground and roasted Idiyappam flour yield soft Idiyappams.
• Adding Boiling water to knead the dough is a must.
• The kneaded dough should be soft without any cracks.  
• Adding Oil while kneading the dough is totally optional.
• Alternatively, shred the Idiyappam and make Lemon Sevai, Coconut Sevai, Tamarind Sevai etc.,
• Can also try your hand at making String Hopper Biriyani/Pulao. 

For Arisi Upma:

• Boil 23/4 Cups of Water and keep it aside. 
• Heat oil in a pan, splutter Mustard seeds, Bengal Gram Dhal, Black Gram Dhal, Dry Red Chillies & whole peppercorns.
  
• Fry them until they turn into golden brown colour on a low flame.
• Add finely chopped Green Chillies, Ginger and Curry Leaves and sauté for a while.
• Sprinkle asafoetida powder and give a quick stir.
• Add grated coconuts and fry for a few seconds on a very low flame.
• Pour the water into the above mix, add salt and mix well. 
• Add a Teaspoon of ghee to the water.
• Add the coarsely ground rice mixture gradually into the boiling water, stirring continuously to avoid lumps.
• Lower the flame and cover the pan with a lid.
• Cook the rice, stirring it occasionally.
• Once the mix becomes thick and dry, switch off the flame.
• Then transfer the Arisi Upma into a bowl.
• Place this into a Pressure Cooker.  
• Pour a few cups of water into the Pressure Cooker and allow it to boil.
• Place the bowl with Arisi Upma into the pressure cooker and cover it with a lid.
• Then close the Pressure Cooker with the lid and place the vent cap.
• Let it cook on a high flame for 2 whistles.
• Lower the flame and again cook this for 2 whistles.
• Switch off the flame and wait for the pressure to release.
  
• Once the pressure is released, open the lid of the Pressure cooker and remove the bowl with Arisi Upma from it.
• Pour in a teaspoon or two of Ghee and gently fluff up the Arisi Upma.
  
• Serve Arisi Upma hot with Brinjal Gothsu, Sambar, Puli Kuzhambu or any preferred Chutney. 

NOTES:

• Do not grind the rice into fine powder, it should be ground coarsely like a kurunai.  Just a pulse or two in a dry mixer grinder jar would do the job.
• Adding spices and tuvar dhal while grinding the rice gives a wonderful aroma to Arisi Upma.
  
• Adding Coconut is totally optional.
• Adding some ghee or oil to the boiling water before adding the rice mixture helps to avoid forming lumps. Also, make sure to stir the mixture continuously.
• Cooking on stove top and then transferring it into the pressure and cooking it again yields with a perfectly textured Arisi Upma.
• I have used 23/4 Cups of Water for 1 Cup of Raw Rice.  
• The whole cooking process happens in two steps - 1/2 while it's cooked with the tempering and 1/2 of the cooking happens in the pressure cooker.

Authentic Thai Dessert - Khao Niao Mamuang/Thai Mango Sticky Rice 

WHITE GLUTINOUS RICE / STICKY RICE

White Glutinous Rice -  Sticky Rice

Ingredients for Thai Mango Sticky Rice: 

    This authentic Thai mango sticky rice recipe is one of the most popular Thai desserts made with glutinous rice, coconut milk and ripe mangoes 

TO COOK STICKY RICE/WHITE GLUTINOUS RICE:

FOR THAI MANGO STICKY RICE:

Method - Step-by-step Guide on how to make Thai Mango Sticky Rice:

Authentic Thai Mango Sticky Rice with Fresh Mango Slices

HOW TO COOK STICKY RICE/GLUTINOUS RICE:

IN STEAMER - TRADITIONAL METHOD :

• Wash the Sticky Rice for two-three times or until the water runs clear.
• Soak the Sticky Rice in ample of water for about 2-3 Hours or Overnight.
• Once soaked, drain the sticky rice and discard the water.
• Pour 5-6 Cups of Water at the bottom of the Steamer.
• Carefully place the steamer plate and line it up with a clean Muslin/Cheesecloth.
• Spread the Sticky Rice over the Muslin/Cheesecloth and cover the steamer with the lid.
• Cook the Sticky Rice on high flame for about 5-8 minutes.
• Lower the flame to Medium and cook for the other 15-20 minutes.
• Once cooked the Sticky Rice would turn translucent.
• Switch off the flame and leave it aside for about 8-10 Minutes.
• Remove the lid of the Steamer and fluff up the rice with a chopstick/fork.
• Transfer the cooked Sticky Rice into a bowl.

MICROWAVE METHOD:

• Soak the Sticky Rice in Warm Water for 10-15 minutes.
• Drain the Sticky Rice and discard the water,
• Add the Sticky Rice and Water in a Microwave safe Bowl big enough to hold rice and water.
• For 1 Cup of Sticky Rice, I used 1 Cup of Water.(Rice Water Ratio = 1:1).
• Cover the bowl and cook on high power for 3 Minutes.
• Carefully remove the bowl and stir the ingredients well.
• Cook for another 3 Minutes.
• Once cooked the Sticky Rice would turn translucent.
• Remove the bowl and give a quick stir.
• If the Sticky Rice has not cooked, cook for another few minutes.
• The timing to cook the Sticky Rice depends on the type of Microwave.
• For every 2-3 minutes remove the bowl from the Microwave and mix it well.
• This way you can ensure that the Sticky rice is evenly cooked.

FOR THAI MANGO STICKY RICE:

Mangoes :

• Wash and Peel the Mangoes.
• Slice up the Mangoes, discard the seed and leave them aside.

Coconut Milk for Thai Mango Sticky Rice:

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screw pine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screw pine Leaf) from the Coconut Milk.

COMBINING THE INGREDIENTS FOR THAI MANGO STICKY RICE

• Take a Scoop of Sticky Rice and place it on a serving plate.
• Let the Sticky Rice be hot.
• Pour 3/4 the amount of Warm Coconut Milk over the hot Sticky Rice.
• Let it sit for about 5-7 Minutes
• Let the Sticky Rice absorbs the Coconut Milk.
• Line up the Mango Slices along with the Sticky Rice and Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Thai Mango Sticky Rice.

Protips & Notes for Perfect Thai Mango Sticky Rice:

• Soak the Sticky Rice before cooking.
• Let the Sticky Rice and Coconut Milk be hot when they are mixed together.
• This will enable the rice to absorb the Coconut Milk.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screw pine Leaf to the Coconut Milk is truly optional.
• This is mildly sweet dessert when combined with Mangoes gives a wonderful and unique taste.
• Can Substitute Sticky Rice/Glutinous Rice with Fragrant Rice/any other variety of long grained Raw rice variety.
• Cook the rice accordingly.  
• Can Substitute half the amount of water with Coconut Milk while cooking the Sticky Rice.
• This will give more flavour to the Sticky Rice.

Pair this Authentic Thai Dessert with a comforting Thai meal like Tom Yum Soup or Thai Pineapple Fried Rice for complete meal.

FAQs 

Q: Can I use regular rice instead of sticky rice?

Q: Why is my sticky rice not soft?

Q: Can I make mango sticky rice ahead of time?