Prep

Steamed Jasmine Rice – Khao Suoy: 1-1/2 cups jasmine rice; 2 cups water; 1/4 tsp. Salt. Wash rice in several changes of water until water is almost clear. Drain in colander. Put drained rice and measured water in a 4 quart, heavy-bottomed saucepan with a tight-fitting lid. Bring to a boil, stir, cover tightly and simmer. Cook undisturbed for 18-20 minutes. Remove from heat, let stand a few minutes. Fluff and serve.