Rice is an essential aspect of Thai food. It creates a base for many dishes and comes in an assortment of sizes, shapes, and colors. It’s one of the leading products Thailand is known for and has made this country the second exporter in the world. Interested in learning more? Below is a brief discussion of the different types of rice that are available and how they make this nation’s cuisine so unique.
What Are the Types of Rice?
There are three different types of rice Thailand is known for. One is called jasmine rice. This particular product is a long-grain white rice and is easily recognizable by the slightly sweet smell it produces when boiled in water. The second is called sticky rice, which received its name because of the way the grains stick together after being cooked. A steaming method is required to soften the individual grains instead of regular boiling water, producing a dish that can be used in both dinner and dessert.
The final type is brown rice. Identified by its earthy color, this grain is considered to be a healthier alternative to white rice because its bran has not been removed. It has a subtle, nutty flavor that sets it apart from other grains.
How Does Rice Make Thai Food Unique?
Rice is used in several different capacities when it comes to Thai food. One is a product called rice noodles. Similar to Italian pasta in appearance, these are constructed out of rice flour and water that have been combined into a paste-like dough. They’re delicate in nature and provide an alternative ingredient that can be added to a number of dishes.
Another product that’s unique to this country is rice paper. It’s a combination of white rice flour, tapioca flour, salt, and water that has been pounded flat. After it’s reached a near see-through consistency, it’s then cut into small squares and used to encase the fresh ingredients that are found in spring rolls.
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