This is a sort of rice porridge, literally translated to ‘boiled rice.’ It is usually eaten in the morning and considered “juut” by Thai standards (without a lot of flavor), so its a welcome change from the rich flavor found in most other Thai foods. The rice and water ratio is up to you depending how you like it. Originally I was going to make this with cilantro and green onion, but opened the refridgerator to find it had gone bad. My Thai sister told me to use parsley from the backyard instead. When we went out to pick it she made sure I picked it myself, telling me she can’t because she is menstruating. Apparently Thai’s believe if a woman is on her menstrual cycle there are a number of herbs she is not supposed to pick. If she happens to pick one of these herbs, she could die..
Aside from this (slightly disturbing) advise, the Thai language for this herb is also pretty interesting. The Thai word for cilantro is “pak-chee” but the word for Parsley is “pak-chee-farang” (farang being the word Thai’s used to refer to anyone that is not Asian, as well as food or things from the west.) Apparently I’m not the only thing farang around!
Kao Dtom ข้าวต้ม
1/2 cup Rice ข้าว
3-4 cups of Water นำ้
Vegetable oil นำ้มันพืช
Ground pork หมูบด
2 tsp. Salt เกลือ
2 tsp. Thai seasoning เเปงปรุงรส
1. Add about 1/3 cup of rice and 3-4 cups of water to a large pot. Heat until the water is boiling, stiring occasionally (about 10 minutes.) Once the water is boiling, cover, and let it sit for about 10 minutes (until the rice is cooked fully).
2. Using a pestle and morter crush up the garlic. In a pan add a small amount of oil and the crushed garlic, cooking about 1-2 minutes.
3. Add the ground pork and stir until the pork is completely cooked.
4. Add the pork to the rice mixture.
5. Add 2 spoons of salt and 2 spoons of the Thai seasoning (or fish sauce.) Heat for a few minutes.
6. Add the fresh parsley.