Khao Suay (Rice) 1 lb rice 1 pint water A Thai cook will know from experience whether rice is young or old young rice needs to be cooked in less water than old, as it still contains some natural moisture. In Thailand we use what we call 'fragrant' rice, a good quality long-grain rice. But it is probable that all rice available in Europe and North America is 'old' , and therefore completely dry, and will need slightly more water to cook in. An electric rice-cooker is a wise investment for regular rice eaters, otherwise a little technique is needed to get your rice light and fluffy, with each grain separate. Succeed in this and you have got your Thai meal off to a flying start. Rinse the rice thoroughly at least three times in cold water until the water runs clear. Put the rice in a heavy saucepan and add the water. Cover and quickly bring to the boil. Uncover, and while it is cooking stir vigorously until all the water has evaporated. Turn the heat down as low as possible, re-cover (put a layer of foil under the lid if necessary to make sure of a tight fit) and steam for 20 minutes. Yield: 1