Thai fragrant rice

The real Thai fragrant rice refers to jasmine fragrant rice. The characteristics of jasmine rice are slender rice grains, crystal clear appearance, smooth grains, slightly curved rice body, and soft and smooth taste. Thailand's geographical environment, latitude, and climate determine that the moisture content of rice produced here does not exceed 14%. Therefore, Thai fragrant rice tastes fragrant, waxy and soft. Thai fragrant rice has a smooth texture due to its low amylose content. The amylose content determines the softness and hardness of rice after cooking. The lower it is, the softer and smoother it is.

Measuring the quality of Thai fragrant rice is generally based on the following three indicators:

1. The overall appearance of the rice grains should be elongated.

2. The average length of intact whole rice grains is not less than 7 mm and the average width is not less than 3 mm.

3. Fragrant rice is produced once a year, and the unique geographical environment produces the highest quality fragrant rice. The breakage rate does not exceed 4.5.

Thai rice is best eaten stewed or stir-fried

Thai rice is an indica rice. It has a slender appearance. Common types of indica rice include silk rice from Guangdong, China and Chinese fragrant rice. This type of rice has weak stickiness and is easily broken when used for cooking porridge and lacks oil content. If it is stewed rice, it can reflect the characteristics of Thai rice: it absorbs water easily, expands, has a soft texture and full aroma.

1. Put the fragrant rice into the rice cooker and add water according to the amount of fragrant rice. (1 cup of fragrant rice plus 1.2 to 1.5 cups of water)

2. During the cooking process, be careful not to open the pot lid or stir the rice grains to maintain the aroma.

3. The cooked rice will be fragrant and soft in texture.

It is also good to use Thai rice to make fried rice, because Thai rice has low water content, so there will not be too much water spilling out during the frying process, which can maintain the integrity of the rice grains and give it a dry and fragrant taste.

Purchase Note:

Authentic imported Thai fragrant rice packaged in the country of origin, there must be a green circular logo on the packaging bag with a rice ear pattern painted inside, and under the logo One line of English letters: THAIHOMMAILRICE, this is the registered trademark of "Jasmine Rice" of the Ministry of Commerce of Thailand. Thai fragrant rice has two purity levels: 80 and 92. According to Thai government regulations, only those with a purity of 92 or above can be labeled "jasmine fragrant rice." Thai fragrant rice registered and packaged in China will also be packaged in original rice bags.

Northeast Rice

The rice produced in the Northeast tastes better than the rice produced in the South. This is because the northeastern region has a large temperature difference between day and night, which is suitable for the growth of rice. In addition, there is sufficient sunlight in the Northeast, so rice in the Northeast grows slowly, has a long growth period, and is harvested once a year. In addition to having a better taste, Northeastern rice also has a high gelatin rate and a good-looking rice grain. Northeastern rice is mainly late japonica rice, with short round grain shape, length-to-width ratio of about 1.6:1, less white belly, high gum rate, and clear and transparent beige color. Northeastern rice has a higher water content and a moderate amylose content, so the cooked rice can be soft or hard.

The roast duck made from Northeastern rice is paired with rice, and the taste complements each other

Northeastern rice is most suitable for cooking. Northeastern rice is a japonica rice. If you use new rice to cook porridge, it is easy to produce rice that floats on the porridge. "Porridge oil". Gives rice porridge a special taste. When cooking Northeastern rice, you should take an appropriate amount of rice and add 1.2 to 1.4 times of water. If you use a rice cooker to cook, the water surface should exceed the rice surface by 2 cm. Soak for 10 to 20 minutes before turning on the power. The rice is simmered. After the heating button is tripped, simmer for another 5 to 10 minutes.