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Thai Rice

Thai Rice

Thai Rice

¥3,490 /5kg

In stock

¥3,490 /5kg

Product Description

 

Thai White Rice is a staple in Thai cuisine, known for its fragrant aroma and delicate, soft texture when cooked. It is typically jasmine rice, a long-grain variety that is grown primarily in Thailand and is renowned for its subtle floral scent, reminiscent of jasmine flowers. The grains of Thai white rice are usually slightly translucent before cooking and tend to remain separate and fluffy when prepared, making it an ideal companion for a wide range of Thai dishes, from curries and stir-fries to soups and grilled meats.

Key Features:

  • Aroma: Thai white rice, particularly jasmine rice, is famous for its aromatic scent that enhances the eating experience.
  • Texture: When cooked, the rice becomes tender, soft, and slightly sticky, but still fluffy and not clumpy.
  • Color: As the name suggests, it is white, with a slight sheen when cooked.
  • Flavor: The flavor is subtly sweet and nutty, making it a versatile base for a variety of flavorful Thai dishes.

In terms of preparation, Thai white rice is usually steamed or boiled, and it pairs especially well with Thai dishes that are rich in spices, herbs, and bold flavors.

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Description

  • DESCRIPTION:

Thai rice is renowned for its quality, fragrance, and versatility. It plays a central role in Thai cuisine and comes in several varieties, each with its unique characteristics. The most well-known types of Thai rice are Jasmine rice, Sticky rice, and Thai brown rice.

1. Jasmine Rice (Khao Hom Mali)

  • Appearance: Jasmine rice is long-grain rice, slender and somewhat translucent before cooking. It turns soft, moist, and slightly sticky once cooked.
  • Fragrance: One of the key features of Jasmine rice is its natural, fragrant aroma, often described as floral or pandan-like. This fragrance comes from a compound called 2-acetyl-1-pyrroline, which is also found in basmati rice.
  • Texture: When cooked, Jasmine rice has a soft, fluffy texture that’s tender but not too sticky, making it ideal for serving with Thai curries, stir-fries, and grilled meats.
  • Usage: It’s the most common rice served with Thai dishes, particularly in Thai restaurants worldwide.

2. Sticky Rice (Khao Niew)

  • Appearance: Sticky rice is a short-grain rice that appears pearly and opaque before cooking.
  • Texture: It becomes sticky and clumps together when cooked, making it easy to pick up with fingers or dip into sauces. The sticky texture is due to its high amylopectin content and low amylose content.
  • Flavor: The flavor is subtle, often described as neutral, allowing it to pair well with both sweet and savory dishes.
  • Usage: Sticky rice is a key component in northeastern Thai (Isan) and northern Thai cuisine. It’s often served with grilled meats, papaya salad (som tam), or dipped into spicy sauces. It’s also used in traditional Thai desserts, such as mango sticky rice (Khao Niew Mamuang).

3. Thai Brown Rice

  • Appearance: Brown rice retains its bran and germ, giving it a more rustic, earthy appearance compared to white rice.
  • Flavor and Texture: It has a nuttier flavor and chewier texture than white rice, and it’s less sticky. It also retains more nutrients, such as fiber, vitamins, and minerals.
  • Usage: Thai brown rice is a healthier alternative to white rice and can be served with a variety of Thai dishes, though it’s not as commonly used in traditional dishes as Jasmine or Sticky rice.

Other Varieties:

  • Thai Black Rice (also known as “Forbidden Rice”): This variety has a deep purple-black hue and is known for its slightly sweet flavor. It is often used in desserts.
  • Thai Red Rice: Red rice has a nutty flavor and a chewier texture, often used for its nutritional value in place of white rice.

Cooking Methods:

  • Jasmine Rice: Typically cooked in a rice cooker or on the stove with a water-to-rice ratio of about 1.5:1.
  • Sticky Rice: Traditionally steamed in a bamboo basket over simmering water. It’s soaked for several hours before steaming.
  • Brown Rice: Needs a longer cooking time, and the water-to-rice ratio is usually around 2:1.

Thai rice is incredibly versatile and used not only as a side dish but also as the base for many traditional and modern Thai recipes. It can be paired with meats, seafood, vegetables, and an array of aromatic herbs and spices to create the vibrant and complex flavors that define Thai cuisine.

Additional information

Weight 5 kg
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