Friday, April 09, 2010

The Art of Earth, Wind, Fire, & Water Rice





Earth Ocean Wind & Fire





Earth, we don’t really know when it will move.
Ocean, we don’t know when there will be a flood.
Wind, we don’t know when and where it will hit.
Fire, it can happen anywhere.
Earth gives us vegetation and meats.
Ocean gives us water and sea life.
Wind allows us to breathe and to live.
Fire allows us to cook.
They are good and they are bad.
They can give and they can take away.
Either way we cannot live without them.
Don’t take things for granted, be gracious and be respectful.

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(Steamed Thai Black Rice


Makes about 4 cups

- 2 cup Thai Black rice (Thai wild rice)

- 2 cups Boiling water

- 10 cups Water in a steamer

A traditional way to cook Thai black rice is to soak rice in cold water over night, then steam over boiling water for 30 minutes.

For a quick method of preparing steamed Thai black rice:

Soak black rice in 2 cups of boiling water for 20 minutes. While rice is
soaking, prepare steamer by putting 10 cups of water into the steamer and bringing to boil. Place black or dark colored cloth napkin on steamer tray (white colored cloth will get dark stain from black rice). Drain soaked rice through the napkin, into the water below then fold the 4 sides to cover rice. Cover steamer with a lid and steam for 20 minutes. Remove cooked rice from steamer and rice is ready to be eaten or used to prepare other dishes.



Earth Rice
2 cups Cooked Thai wild rice
½ cup Coconut milk
2 tablespoons Palm sugar
½ teaspoon Sea salt

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(Cooked Thai Hom Mali Rice (Thai Jasmine Rice)


Makes about 6 cups
- 2 cups Thai Jasmine rice

- 2 2/3 cups Water

Place rice and water in a small stockpot (nonstick pot works best) over high heat and bring to a boil. It takes about 3-4 minutes to come to boil. Stir rice to loosen it and prevent it from sticking to the bottom of the pot. Reduce heat to low and cover with a tight lid. Simmer the rice for 12 minutes, turn off the heat and let it stand undisturbed for 5 more minutes. Rice is ready to eat or for use in a stir-fry.
                 
Ocean Rice
2 cups Cooked Jasmine rice
½ cup Finely chopped cilantro
½ teaspoon Sea salt
½ teaspoon Granulated garlic
½ teaspoon Ground white pepper

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( Steamed Thai Sticky Rice


Makes about 4 cups

- 2 cups Thai Sticky Rice (Thai Sweet Rice)

- 3 cups Boiling water

- 10 cups Water in a steamer

A traditional way to cook sticky rice is to soak rice in cold water overnight or at least 3 hours, then steam over boiling water for 25 to 30 minutes.

For a quick method, soak rice in 3 cups of boiling water for 15 minutes. While rice is soaking, prepare steamer by putting 10 cups of water in the steamer and bringing it to boil. Place a cloth napkin on steamer tray. Drain soaked rice through the napkin letting the soaking liquid drain into the bottom of the steamer. Fold the 4 sides of napkin to cover rice and put the lid on the steamer. Steam sticky rice for 20 minutes. Remove cooked rice from the steamer and it is ready to be eaten as part of a meal or used to prepare other dishes.

Wind Rice
2 cups Cooked sticky rice
½ cup Coconut milk
4 tablespoons Sugar
½ teaspoon Sea salt

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(See above recipe for Jasmine Rice)
Fire Rice

1 cup Cooked Jasmine rice
1 tablespoon Santa Fe chili powder
½ teaspoon Granulated garlic
½ teaspoon Sea salt

                
Combine ingredients in 4 separate bowls and mix each bowl thoroughly. Transfer
each bowl to a serving platter and arrange in a circle. Rice is ready to eat as part of the 
Feast.