Simplest Rice Pudding

Helena's stovetop version is satisfyingly bland - or richly flavorful - depending which optional ingredients are used. It's a soft pudding, lovely to spoon still warm into a bowl, and top with nutmeg.

1 cup long-grain white rice
2 cups water
1/4 teaspoon salt
2 cups milk (not skim)
2 cups half and half
2/3 cup white or light brown sugar
1 cup raisins (optional)
1/2 teaspoon cinnamon (optional - you may wish to sprinkle it on top of each serving)
1 1/2 teaspoon vanilla
A grating of nutmeg
n a small saucepan, simmer the rice in the water and salt until the water is absorbed, 15 to 20 minutes. Then add the milk, half and half, and sugar and bring to a boil. Turn heat to low and add the raisins if desired. Simmer until most of the milk is absorbed, about 30 minutes. Stir occasionally to prevent scorching or a skin from forming on the top. The pudding should still be a bit soupy (more of the milk will get absorbed as it cools). Stir in the cinnamon, vanilla, and nutmeg.
Let sit and cool to warm or chill before eating. A film of plastic wrap placed over the top of the pudding will prevent a skin from forming.

STIR-FRIED CHICKEN WITH CASHEW NUTS

Thai Recipe Ingredients

* 300 g. sliced chicken thigh
* 1 1/2 tablespoon soy sauce
* 2 tablespoons oyster sauce
* 1/3 cup roasted cashew nuts
* 2 spring onions, chopped
* 3 cloves garlic, minced
* 1/4 onion, cut into small cubes
* 4 dried chillies, chopped
* 1 teaspoon seasoning soy sauce
* 1 tablespoon sugar
* 1 tablespoon cooking wine
* 2 tablespoons vegetable oil
Thai Food Preparations

1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.
2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.
3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.
4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

THAI FRIED RICE WITH PRAWNS

Thai Recipe Ingredients

* 3 cups cooked rice

* 12 medium sized shrimps

* 3 cloves garlic, finely sliced

* 1/2 minced green or red chilli for medium-spiced rice

* 2 tablespoons fish sauce

* 3 tablespoons vegetable oil

* 2 eggs

* 3 spring onions, finely sliced

* 1/2 cup fresh coriander

* 1 cucumber, sliced

* 1 lime, wedged and 1 tomato, also wedged

Thai Food Preparations

1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).

2. Add prawns and stir fry until cooked thoroughly.

3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.

4. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes. Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

BEEF PANAENG

Thai Recipe Ingredients

* 400 grams beef tenderloin, sliced

* 2 tablespoons panaeng curry paste

* 2 tablespoons vegetable cooking oil
* 150 gms coconut milk

* 2 tablespoons palm sugar

* 2 tablespoons fish sauce

* 10 basil leaves

* 1 red chilli, sliced

* 3 kaffir lime leaves

Thai Food Preparations

1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add beef and season with palm sugar and fish sauce.
3. Once the beefs are cooked, then add basil, chilli and kaffir lime leaves. Transfer to a serving bowl. Serve with steamed rice is also a good way to enjoy this recipe.

COCONUT MILK SOUP WITH CHICKEN

Thai Recipe Ingredients

* 2 cups coconut milk

* 1 cup chicken stock

* 2-3 medium pieces fresh galangal, peeled and sliced

* 3 chicken breast fillets (cut into well pieces)

* 2 teaspoons chilies, finely chopped

* 1 tablespoon fish sauce

* 1 teaspoon sugar

* 1/2 cup fresh coriander leaves

* 5 coriander leaves for garnish

Thai Food Preparations

1. Add coconut milk, chicken stock and galangal in a pan.
2. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally.
3. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well.
4. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.

THAI FISH CAKES

Thai Recipe Ingredients

* 500 grams white fish meat, minced or chopped
* 1 egg
* 1/2 cup string beans, sliced thinly
* 3 tablebspoons fresh kaffir lime leaves, chopped
* 1 teaspoon sugar
* 1 teaspoon salt
* 1 tablespoon of red curry paste
* 3 cups cooking oil for frying
Ingredients for Cucumber Relish :

* 1 cup cucumber, diced
* 1/2 cup ground roasted peanuts
* 1/2 cup sugar
* 1/2 cup white vinegar or rice wine vinegar
Thai Food Preparations

1. Put all the ingredients in a large bowl and mix well knead with the hand until it sticks and mixed well.
2. Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter and deep fry in vegetable oil until golden brown.
3. Serve with cucumber relish.

STIR-FRIED RICE NOODLE WITH PRAWNS

Thai Recipe Ingredients

* 12 fresh Shrimp

* 90 gram Dry Rice Noodle (3 - 5 mm)

* 50 gram Fresh Bean Sprouts

* 2 tablespoons Chopped (1") Green Onion

* 6 tablespoons Fish Sauce

* 6 tablespoons Oyster Sauce

* 3 teaspoons Vinegar

* 2 tablespoons Sugar

* 2 Tablespoons Preserved Turnip

* 2 Tablespoons Crushed Peanuts

* 1 Tablespoon Paprika

* 2 Eggs

* 1 Teaspoon Red Chili (for Spicy lover)

* 1/2 Lemon

Thai Food Preparations

1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.