Heirloom grains of Thailand
Rice is so central to the diet in Thailand that the literal translation of "I'm hungry" is "I'm hungry for rice. This essential crop has been cultivated in the country's lush tropical terrain for centuries, in nearly limitless varieties. From the famously fragrant polished grains of Hom Mali Jasmine to the bold beauty of Khao Deng Ruby and the sweet subtlety of Purple Stick Rice, we proudly preserve these delicious native heirloom grains for a new generation to enjoy.
1 cup rice + 2 cups liquid = 4 servings
Rinse rice under cold water until water runs clear. Place rice and water or stock in a medium saucepan.
Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed and grains are soft, about 25 minutes.
Flavor tip: Before adding liquid, sauté rice in pan with a dash of olive oil until slightly toasted, about five minutes.
Khao nio dam rice and thai white rice