Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Carol Cooks #Rice – Savoury and Sweet.

Carol Cook’s…..Rice

Welcome I hope you enjoyed the salads last week and your sunny weather is still continuing. This week I thought we would have a change as rice is one of the staple foods here as well as noodles. Rice comes in so many different varieties here and colours … Many different types of white rice which includes Jasmine rice, Brown rice also comes in many different types and we get the glutinous rice which doesn’t as the name might suggest contain Gluten it means it is sticky rice and as is all rice in its natural form gluten free and of course not forgetting the wild rice and the black rice which is one of my favourites.

We grow our own rice and currently because of all the rain the weeds are growing like mad…Once the rice is harvested we store it in our rice store and generally it is enough until the next crop of rice…Rice is found on all the markets in many grades and colours.

The glutinous rice is cooked in a steamer after having been soaked in water for at least an hour once ready it is then transferred to a rice pot just like my ones which pictured above which come in very small to very large. The small ones the kids might take to school and the huge ones you would see on the markets where they sell the rice to take away with BBQ Pork or chicken and Some Tam (Papaya Salad) which is a very popular take away food. Many Thais don’t either have cooking facilities or don’t cook at home but buy or stop on the way home from work to pick up food.

Rice for sale at the local market always such a variety on offer.

Firstly I will talk about glutinous rice which is eaten far more in rural areas and in the North of Thailand places like Puce caters more for tourism so it is sold but not available at every restaurant.

Sticky rice as it is called is eaten with your hands…rolled into a small ball and eaten with either your SomTam or BBQ meat or fish dish…

It is also sold in bamboo and mixed with coconut or red beans these are sold by the road side or on local markets.

Or steamed in banana leaves with banana or topped with pork floss. Doesn’t it look pretty?

Tri- coloured sticky rice with pork or onion floss.

Sticky rice is also an iconic dish which many tourists eat the rice is steamed in coconut milk and served with mango. Very nice and probably one of my favourite deserts it is not too big or too sweet …I am not really a dessert person as you have probably gathered as I don’t post many pudding or desserts unless it is coming up to Christmas .

Sticky rice with mango…

To make this at home is very easy… First, steam some glutinous rice.

To prepare the milk:

Heat 1 cup of coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. DO NOT let it boil hard as coconut milk will curdle. Also, make sure that the coconut milk you buy is 100% pure as I have been informed by my son that where he lives in the UK all coconut milk sold is not 100% and that definitely separates on heating to high.

Then add 2 tbsp of sugar and 2 pinches of salt. Remove from heat. Pour 3/4 of the hot coconut milk over 1 cup of the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.

Spoon the rest of the coconut milk on top of the rice at the serving time.


Fried rice is very popular here eaten by many who prefer something which is very mild to the taste and given to children …

Cooked using Jasmine rice with the addition of soy sauce and fish sauce it is different to Chinese fried rice which only has soy sauce.

Fried rice comes in many guises with prawns and seafood, pineapple, chicken, pork or just egg fried rice …Often served in a scooped out pineapple in restaurants which adds to the prettiness and charm…

This is my recipe for pineapple fried rice…

The pineapple fried rice with prawns and cashew nuts is not spicy. You’ll love its mix of flavours and textures.

It’s also a nice Thai dish to prepare and enjoy with children.

This recipe will serve 4 persons.


• 2 small pineapples
• 2 tablespoons vegetable oil
• 100 g cashew nuts
• 2 garlic cloves, chopped
• 500 g prawns
• 2 eggs, lightly beaten
• 1 teaspoon sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 800 g cooked rice

Let’s Cook

Cut the pineapple in half lengthwise and scoop out the flesh. Cut the flesh in 1 cm cubes. Set aside.

Heat the oil in a large pan over a medium heat. Stir-fry cashew nuts, garlic and prawns for about 1 to 2 minutes (until the prawns are pink).

Push to one side. Add beaten eggs and scramble them.

Add pineapple, fish sauce, soy sauce and sugar. Stir-fry briefly and then add rice. Mix well.

Taste to see if extra fish sauce or sugar is needed.

Serve with cucumber slices, lime, spring onions, and coriander, fresh or flaked dry chilli.


Black rice is my favourite rice and we grow a small amount on the farm but as I am really the only one apart from Saangchai who likes it …It is enough to sell some and for me …

I will also explain that dogs here eat rice not dog biscuits or tinned food but rice I cook Saangchai fresh food, and all Thai dogs are the same they will turn their noses up at dog chews and the like. Even the rescue Soi dogs that I buy chicken and rice for are fine, and I once bought some treats and they wouldn’t eat them they were still there the next day…

And of course a bone to go with the rice…

Black rice or Raspberry rice as it is sometimes called here is really nice. I eat it with any recipe I make, even Indian food in fact.

My Pork /chicken Masala with black rice.


• 500gm Chicken./Pork
• 2 tbsp Oil.
• 1 large Onion chopped
• 2 Large tomatoes pureed.
• 1-2 sprigs Curry Leaves.
• 1 Bay Leaf( Optional)
• 2/3 tbsp Masala powder(recipe below)


• 1/8th tsp Turmeric.
• 1/4 tsp Chilli Powder.
• 2 tsp lemon juice
• 1 tbsp Natural Yoghurt.
• 4 garlic cloves chopped finely.
• 1in piece fresh ginger chopped finely.
• Salt as required.

Masala Powder recipe :

• 2 tbsp black pepper
• 8 red chillies
• 1 ½ tbsp cumin seeds
• 1 ½ tbsp coconut flesh
• 1 bay leaf
• 2 star anise
• 4 cloves
• 2 1 ‘ stick cinnamon
• 2 tbsp fennel seeds
• 10 curry leaves

Let’s Cook!

To make Masala Powder.

Dry roast all of the spices , stir occasionally to make sure they don’t burn. Once the spices have released there flavours then turn out the contents onto a plate to cool down.

Once cooled down then blitz in batches into a powder. Transfer into a container with a sealed lid and store in a dark dry cupboard.

This powder should be ample for 3- 4 curries depending on how hot you like your curry.

Marinade the chicken.

Add oil to pan and cook onions until golden, Add 2/3 tbsp of Masala mix and stir.

Add chicken, curry leaves and tomatoes.

Add little water, bring to slow boil and reduce heat to simmer until chicken cooked.

Serve with boiled rice, Mango Chutney and or Nan bread. Below is my recipe for mango chutney.

Serve with Nan bread or mango chutney and boiled rice.

This is a lovely curry well-flavoured and not over the top spicy .

That’s all for this week …Until next week enjoy the sun and have fun xx

©Carol Taylor 2018

Rice is a staple in our household and I shall certainly be mixing it up with Carol’s recipes.. and I cannot thank her enough for all the time and effort she puts in to produce these posts.

The other posts in the Food and Cookery Column can be found in this directory:

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol


If you have missed previous posts in the Cook from Scratch series you can find them here:

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally



23 thoughts on “Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Carol Cooks #Rice – Savoury and Sweet.

  1. Thank you for your kind words, Sally…I love cooking and try to compile the best posts I can and I always say my writing is an extension of my mouth …lol… It just happens if that makes sense I suppose I write like I speak..a lot…I hope you are still enjoying nice weather 🙂 xxx

    Liked by 1 person

  2. Pingback: Smorgasbord Magazine: Carol Cooks Rice. Savory/Sweet. – The Militant Negro™

  3. Pingback: Retired No One Told Me! Weekly roundup…Stink Beans, Stuffed Peppers and Safe traveling tips. | Retired? No one told me!

  4. Pingback: Smorgasbord Blog Magazine – Weekly Round Up – Summer Book #Sale, One of my books FREE,A Writer’s Life,Travel, Music, Cookery, and Guests | Smorgasbord – Variety is the spice of life

I would be delighted to receive your feedback (by commenting, you agree to Wordpress collecting your name, email address and URL) Thanks Sally

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.