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.
Suggested Use
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 saut・rice in pan with a dash of olive oil until slightly toasted about five minutes.
Other Ingredients
Khao nio dam rice and thai white rice