Step-by-Step Guide to Make Quick Deany's plain Thai Kao Tom/rice soup (congee)

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, deany's plain thai kao tom/rice soup (congee). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Deany's plain Thai Kao Tom/rice soup (congee) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Deany's plain Thai Kao Tom/rice soup (congee) is something which I’ve loved my whole life. They’re fine and they look wonderful.

Kao Tom is such a classic breakfast dish in Thailand. You can think of this as the Thai sister of congee which is of Chinese origin. Instead of being porridge-like, it's more of a soup. Jasmine rice is added to flavourful broth, and it's one of the most comforting dishes.

To begin with this recipe, we have to first prepare a few components. You can have deany's plain thai kao tom/rice soup (congee) using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Deany's plain Thai Kao Tom/rice soup (congee):

1. Take Cooking the rice:
2. Make ready 1/2 cup pudding rice
3. Take 4 cups water, plus additional 1/2 cup boiled water (or use vegetable or chicken stock)
4. Prepare Garnish:
5. Prepare 1 clove garlic, finely minced or grated
6. Get 1/2 sprig spring onion, finely chopped
7. Prepare Sprinkle ground white pepper
8. Get Maggie sauce, optional

But when one has an extra time, I would recommend to make Rice Soup, Kao Tom ideally taste best when made from rice porridge specially prepare for rice soup. Congee is Chinese rice porridge, which can be served plain, sweet, or savory. Here are three ways to cook this classic dish. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.

Steps to make Deany's plain Thai Kao Tom/rice soup (congee):

1. 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.
2. 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.
3. 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).
4. 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.
5. 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).

Here are three ways to cook this classic dish. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency. My son's favorite when eating Thai food. He begged for me to cook it at home. Khao Tom means boiled rice in Thai but this Thai Chicken and Rice Soup recipe - what you might also call chicken congee Ingredients Needed for Thai Chicken and Rice Soup or Khao Tom Gai.

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