How To Cook Whole Grain Thai Red Rice (Cargo Rice)

Step 1

IMPORTANT : Whatever cup that you use to measure the rice, will be the same cup you use to measure the liquid

Step 2

Rinse the rice in several changes of water to get rid of any impurities. Not much starch will come out of this because the rice is whole-grain and unpolished. Drain off excess water

Step 3

Use a heavy-bottom pot with a tight-fitting lid. Pour water into the pot and bring to a boil. When the water comes to a boil, add the rice and the rest of the ingredients. Give it a stir and bring it back to a boil and then lower the heat to let it gently simmer. Cover with a lid and let it cooks for the next 45-50 minutes for unsoaked rice and about 25-30 minutes for soaked rice or until the rice are soft and fluffy

Step 4

Turn off the heat and let it rests for 10 minutes before opening the lid. After that, uncover the lid and fluff the rice with a fork. The rice is ready to be served

Step 5

Put the rice and the rest of the ingredients in the rice cooker. Stir to mix. Close the lid and if your rice cooker has the option to choose the setting, choose the brown rice setting or multigrain setting. When it's done cooking, wait 10 minutes before opening the lid to fluff the rice with a fork or a rice paddle

Step 6

Put all ingredients in the inner pot of Instant pot. Give it a stir to mix. Close the lid and turn the pressure release valve to sealing. Choose "pressure cooker" and make sure it's on "high pressure". Set the timer to 25 minutes for unsoaked rice and 12 minutes for soaked rice. Then do natural release. This may take about 10-15 minutes. Carefully unlock the lid and fluff the rice with a fork or a rice paddle

Step 7

If the rice still appears wet when you fluff it, don't panic. Close the lid back and press the "warm" button and let it warm up for about 10 minutes and when you check on it again, the liquid should have dried up