Khao Piak Khao Recipe

Rice: The main component of the dish, providing a soft and creamy texture when cooked.

Water: Used to cook the rice and create the soup base.

Salt: Enhances the overall flavor of the dish.

Chicken: Adds protein and a savory taste to the soup.

Fish sauce: A key ingredient that imparts a distinct umami flavor.

Green onions: Fresh and aromatic, used as a garnish to add a burst of flavor.

Cilantro: Adds a fresh and slightly citrusy note to the soup.

When preparing rice for Khao Piak Khao, make sure to rinse it thoroughly under cold water until the water runs clear. This step removes excess starch, which helps prevent the porridge from becoming too thick and gummy. Additionally, when simmering the rice, stir occasionally to ensure even cooking and to prevent it from sticking to the bottom of the pot. For an extra layer of flavor, consider using chicken broth instead of water. This will infuse the porridge with a richer taste, complementing the shredded chicken and fish sauce.

• uncooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a good source of protein and fiber.

• water - Substitute with chicken broth: Chicken broth adds more flavor and depth to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can also provide the necessary saltiness.

• cooked and shredded chicken - Substitute with tofu: Tofu is a great plant-based protein that can absorb the flavors of the dish well.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor without the fishy taste.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can complement the dish well.

• Allow the Khao Piak Khao to cool to room temperature before storing. This prevents condensation, which can make the soup watery and affect its texture.

• Transfer the soup to an airtight container. Make sure to leave some space at the top to accommodate expansion if you plan to freeze it.

• For short-term storage, place the container in the refrigerator. The Khao Piak Khao will stay fresh for up to 3-4 days.

• For long-term storage, place the container in the freezer. The soup can be frozen for up to 2-3 months without significant loss of flavor or texture.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the rice and chicken.

• Reheat the Khao Piak Khao on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the rice from sticking to the bottom of the pot.

• If the soup has thickened too much during storage, add a bit of water or chicken broth to reach the desired consistency.

• Garnish with fresh green onions and cilantro just before serving to revive the fresh flavors and add a burst of color.

• Stovetop Method:

  1. Pour the leftover Khao Piak Khao into a pot.
  2. Add a splash of water or chicken broth to loosen the consistency.
  3. Heat over medium heat, stirring occasionally, until it reaches your desired temperature.
  4. Garnish with fresh green onions and cilantro before serving.

• Microwave Method:

  1. Place the Khao Piak Khao in a microwave-safe bowl.
  2. Add a small amount of water or chicken broth to prevent it from drying out.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Ensure it is heated evenly and garnish with fresh green onions and cilantro.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Khao Piak Khao to an oven-safe dish.
  3. Add a bit of water or chicken broth to maintain moisture.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until thoroughly heated.
  6. Stir and garnish with fresh green onions and cilantro before serving.

• Steamer Method:

  1. Place the Khao Piak Khao in a heatproof bowl.
  2. Set up your steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 10-15 minutes, or until heated through.
  5. Stir and garnish with fresh green onions and cilantro before serving.

• Pot: To boil the water and cook the rice mixture.

• Measuring cup: To measure the uncooked rice and water accurately.

• Spoon: To stir the rice occasionally while it simmers.

• Knife: To chop the green onions and cilantro.

• Cutting board: To provide a surface for chopping the green onions and cilantro.

• Colander: To rinse the rice under cold water until the water runs clear.

• Serving bowl: To serve the finished dish hot, garnished with green onions and cilantro.

Rinse the rice ahead: Rinse the rice in advance and store it in the fridge to save time when you start cooking.

Use leftover chicken: Utilize leftover chicken from a previous meal to skip the step of cooking and shredding it.

Pre-chop garnishes: Chop the green onions and cilantro beforehand and store them in an airtight container.

Batch cook: Make a larger batch of Khao Piak Khao and freeze portions for quick meals later.

Instant pot method: Use an Instant Pot to cook the rice faster, reducing the simmering time significantly.