For Thai food, rice is the staple diet. It produces carbohydrate as energy giving for the body. Rice also contains many vitamins and minerals. Rice comes in many different forms. There is long and short grain rice and the color is also different. It can be white, brown, red or black in color. Plain rice is eaten mostly in the central and southern Thailand. The glutinous or "sticky" rice is popular in the north and north-east of Thailand. However, sticky rice is also used mainly for snacks and sweets in Thaifood.
PLAIN RICE (LONG GRAIN) : To cook plain rice, for every single measure of rice you put two measures of water into a pan and bring the water to a boil. Boil the water until the rice is soft on the outside but still hard in the center for about 10-15 minutes. The time will vary depending on how much rice is being cooked. Put the lid on the pan, turn the heat right down and let the rice cook until the water has evaporated for about 5-10 minutes. If the rice on the top is cooked, then all the rice in the pan will be cooked as well. Once all the water has evaporated care must be taken not to burn the rice at the bottom of the pan.