Thai curry is a staple dish in Thailand and around the world. The rich, aromatic curry sauce is typically served over rice, which soaks up the bold flavors. However, not all types of rice pair well with the complex spices used in Thai curries. The texture and flavor profile of the rice must complement the curry rather than overpower it. So what is the best rice to use for Thai curry? Here is a comprehensive guide to selecting the right rice.
Long Grain White Rice
Long grain white rice is one of the most popular varieties to use in Thai curries. The grains remain separate and fluffy when cooked, allowing the rice to absorb the curry sauce. Long grain rice also has a relatively neutral taste that won’t compete with the bold Thai curry flavors.
Within long grain white rice, jasmine and basmati are two of the top choices:
Jasmine Rice
Jasmine rice is the quintessential rice used in Thai cooking. This aromatic long grain rice has a subtle floral aroma and a soft, sticky texture when cooked. The grains cling together just enough to soak up the curry sauce. Jasmine rice is commonly grown in Thailand and perfectly matches the flavors of a Thai curry.
Basmati Rice
Basmati rice is another excellent choice. This long grain variety has a nutty flavor and pleasant fragrance. When cooked, the grains of basmati rice remain dry and separate. The drier, fluffier texture allows the rice to absorb the rich curry sauce while retaining an al dente bite.
Brown Rice
Brown rice makes a healthy, fiber-rich substitute for white rice. It has a chewy texture and an earthy, nutty flavor. Brown rice holds up well when simmered in a flavorful Thai curry sauce. The heartier texture provides a satisfying contrast to the tender vegetables and meat.
Both long grain and short grain brown rice work well:
Long Grain Brown Rice
Long grain brown rice has an elongated, dry grain that remains loose and separated after cooking. This allows the grains to soak up the curry sauce while retaining some texture.
Short Grain Brown Rice
Short grain brown rice has a soft, sticky texture when cooked. The plumper grains cling together and absorb flavors. This makes it perfect for soaking up every last drop of a rich Thai curry sauce.
Sticky Rice
Also known as glutinous or sweet rice, sticky rice is commonly eaten in Southeast Asia. It has a very high starch content, which makes the grains stick together when cooked. Sticky rice is not typically served with curry dishes. However, it can provide an interesting contrast in texture when paired with a wet curry sauce.
Some tips for using sticky rice with Thai curry:
- Serve it alongside jasmine or basmati rice rather than replacing them entirely.
- Pair it with particularly saucy or soupy curries where the sticky rice can help thicken up the sauce.
- Top it with Thai curried dishes that are drier in texture, such as massaman curry.
Forbidden Rice
Forbidden rice is an ancient Chinese grain that gets its name from being reserved for royalty. This unique rice has a deep purplish-black color when uncooked. It turns purple when cooked and has a nutty, slightly sweet flavor.
The striking color and flavor of forbidden rice can elevate a Thai curry dish. It pairs especially well with red or green curry. However, it’s best to mix it with white rice rather than serving it alone. Forbidden rice can become sticky and mushy when simmered in a sauce.
Rice Noodles and Vermicelli
While not a traditional choice, rice noodles and vermicelli can make an interesting substitute for steamed rice. Extremely thin rice noodles soften quickly when simmered in the hot curry broth, absorbing flavors.
Thicker rice noodles and vermicelli hold their shape and offer a satisfying chewy contrast. They work best with wet curries rather than thick, creamy sauces. Pad thai noodles are another option that pair well with curry flavors.
Choosing a Rice Variety by Curry Type
Certain varieties of rice complement the different curry styles better than others:
| Curry Type | Best Rice Varieties |
|---|---|
| Red curry | Jasmine, Basmati, Long grain brown |
| Green curry | Jasmine, Sticky rice |
| Yellow curry | Jasmine, Basmati |
| Massaman curry | Basmati, Forbidden rice |
| Panang curry | Jasmine, Sticky rice |
The sauce consistency also plays a role. Dry curries with a thicker, more concentrated sauce pair better with fluffy, dry rice varieties that can soak up the sauce. Wet curries with a thin, broth-like sauce match better with sticky rice or noodles.
Tips for Cooking Rice for Thai Curry
Properly preparing the rice is just as important as selecting the right variety. Here are some tips for cooking rice specifically to be served with Thai curry:
Adjust the Ratio of Rice to Water
Use a 1:1 1⁄2 ratio of rice to water instead of the typical 1:2 ratio. This results in firmer, drier grains that won’t become mushy when simmered in the curry sauce.
Undercook the Rice Slightly
Cook the rice for just a minute or two less than directed. Rice that is very slightly undercooked will continue to steam and absorb liquid when mixed into the curry sauce.
Rinse the Rice First
Washing rice before cooking removes excess starch for fluffier grains that won’t clump together.
Let It Rest Before Serving
After cooking, let the rice steam with the lid on for 10-15 minutes. This allows the grains to fully set before absorbing any additional liquid from the curry sauce.
Toast the Rice
For an extra nutty flavor and firm texture, toast the raw rice grains briefly in oil or butter before boiling.
Mix with Coconut Milk
For a rich, creamy flavor, mix a splash of coconut milk into the rice after cooking. This adds flavor without making the rice sticky.
Putting It All Together
Here is a quick cheat sheet for picking the perfect rice for your Thai curry night:
- Jasmine and Basmati rice are foolproof options
- Sticky rice adds unique texture
- Brown rice makes it healthier
- Forbidden rice brings visual appeal
- Rice noodles can substitute grains
- Cook rice al dente and let it rest before serving
- Pair drier rice with thicker curries, and stickier rice with soupy curries
While jasmine and basmati rice are most traditional, don’t be afraid to experiment with different varieties. The Thai essence comes mostly from the curry paste, herbs, and aromatic ingredients used. The rice should complement the complex flavors without overpowering them. Try out a few types to find your perfect match!