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A basic pot of fluffy jasmine rice is anything but basic. A number of factors − from the pot you use to the amount of water you put in that po…

Features

To understand Thai cooking, indeed much of Thai culture, one must only look to a single grain. Rice is what binds together Thai people and Tha…

Features

Quick, name a Thai dish. Yeah, we know you just said “pad thai.” It’s America’s gateway drug to Thai food, luring us in with its stir-fried no…

Features

The dessert section of most Thai menus would lead one to believe that rice pudding and mango sorbet are the only sweet treats served in Thaila…

Used as a central ingredient in the manufacture of rice paper and noodles, rice flour is also used in Thai cooking as the basis of many desser…

While there are literally thousands of varieties of rice grown and consumed in Thailand, hom mali, or jasmine rice, is the undisputed king of …

If you’ve ever enjoyed pad thai, or a steaming bowl of Thai soup, you have certainly enjoyed rice noodles as the primary ingredient.

Khao niew, or sticky rice, is rice with an unusually high concentration of starch.

Used in Thai cuisine for textural contrast, for flavor, and to thicken liquids and sauces, roasted rice powder is an ingredient that can turn …