Ingredients with Measurements:
- 2 cups of glutinous rice
- 1 cup of regular rice
- 1 cup of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of chopped garlic
- 1 tablespoon of chopped shallots
- 1 tablespoon of vegetable oil
Special equipment needed:
- Steamer
- Cheesecloth
Step-by-step instructions:
1. Rinse the glutinous rice and regular rice in cold water until the water runs clear. Soak the rice in water for at least 2 hours.
2. In a saucepan, heat the vegetable oil over medium heat. Add the ginger, garlic, and shallots, and sauté for 2-3 minutes until fragrant.
3. Add the coconut milk, water, salt, and sugar to the saucepan. Stir until the sugar dissolves. Remove from heat and set aside.
4. Drain the rice and mix the glutinous rice and regular rice together. Add the coconut milk mixture to the rice and mix well.
5. Place the rice mixture in a cheesecloth-lined steamer basket. Steam for 30-40 minutes until the rice is cooked through.
6. Remove the steamer basket from the heat and let the rice cool for a few minutes.
7. Unwrap the cheesecloth and transfer the rice to a serving dish.
Time:
Preparation time: 2 hours
Cooking time: 40 minutes
Temperature:
Steamer temperature: 100°C (212°F)
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- Regular rice can be substituted with jasmine rice or basmati rice.
- Coconut milk can be substituted with almond milk or soy milk.
- Ginger can be substituted with galangal.
- Garlic can be substituted with garlic powder.
- Shallots can be substituted with onion.
Variations:
- Add pandan leaves to the rice mixture for a fragrant flavor.
- Add sliced mushrooms to the coconut milk mixture for a savory flavor.
- Add diced chicken or shrimp to the rice mixture for a protein boost.
Tips and tricks:
- Soaking the rice in water helps to soften the grains and make them easier to cook.
- Use a cheesecloth to prevent the rice from sticking to the steamer basket.
- Fluff the rice with a fork before serving to prevent clumping.
Storage instructions:
Store leftover Khao Kan Chin Nam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Khao Kan Chin Nam in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve Khao Kan Chin Nam in a shallow bowl or on a plate. Garnish with sliced scallions and chopped cilantro.
Garnishes:
- Sliced scallions
- Chopped cilantro
- Fried shallots
- Sliced red chili peppers
Pairings:
- Thai green curry
- Tom yum soup
- Grilled chicken or fish
Suggested side dishes:
- Steamed vegetables
- Papaya salad
- Fried tofu
Troubleshooting advice:
- If the rice is too dry, add a splash of water to the coconut milk mixture.
- If the rice is too wet, reduce the amount of water in the coconut milk mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use a food thermometer to ensure that the rice is cooked to a safe temperature of 74°C (165°F).
Food history:
Khao Kan Chin Nam is a traditional Thai dish that originated in the northern region of Thailand. It is typically served as a breakfast dish or as a snack.
Flavor profiles:
Khao Kan Chin Nam has a sweet and savory flavor with a hint of ginger and garlic.
Serving suggestions:
Serve Khao Kan Chin Nam with a side of steamed vegetables and a spicy dipping sauce.
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Region: Thai