Rice!!

I know that there are many types of rice available in Thailand.

So!

Can anyone please tell me what the Thai names are for:

1) American Long Grain (or equivalent)

and

2) Pudding Rice (or equivalent)

Also, if they are not available in Tesco/Big C etc., where I can find them?

Many thanks in advance.

Short grain rice is normally used in rice pudding....try going to one of the big rice vendors (across the street from the Ban Chiang Hotel) that display their open sacks of rice. You could try asking for Japanese style jasmine rice (kao hawhm mah lee yee boon ข้าวหอมมะลิตลาดญี่ปุ่น).

If you're looking for simple long grain rice, ask for kao tee neung ข้าวที่หนึ่ง. It won't be American long grain, but it should be a close substitute.

Unlike rice you buy in the US, the same grain of rice here requires more/less water depending on the time of year. Thais are pretty natural about knowing how much water to add......but the standard x-cups of water per x-cups of rice formula that we use in the US doesn't always work here.
As my wife likes to tell me, 'what the hell do you know about rice!' She's right!

parrot wrote:Short grain rice is normally used in rice pudding....try going to one of the big rice vendors (across the street from the Ban Chiang Hotel) that display their open sacks of rice. You could try asking for Japanese style jasmine rice (kao hawhm mah lee yee boon ข้าวหอมมะลิตลาดญี่ปุ่น).

If you're looking for simple long grain rice, ask for kao tee neung ข้าวที่หนึ่ง. It won't be American long grain, but it should be a close substitute.

Unlike rice you buy in the US, the same grain of rice here requires more/less water depending on the time of year. Thais are pretty natural about knowing how much water to add......but the standard x-cups of water per x-cups of rice formula that we use in the US doesn't always work here.
As my wife likes to tell me, 'what the hell do you know about rice!' She's right!

Many thanks.

Very much appreciated.

Rice from Surin is said to have the best aroma and taste.

Laan Yaa Mo wrote:Rice from Surin is said to have the best aroma and taste.

I dont agree LYM ,,,,,,,,, by far the best rice is ENGLISH ........................... Ambrosia creamed rice pudding in tins eaten straight from the fridge.. .... available u know where.

mash. ...........its creamtastic dont forget to lick the tin lid !!

Across from the Udon prison entrance, if you walk down the sidestreet to the morning market, theres a rice shop/business that borders onto the marketplace.. You can reach it also if you cross the street from the Ban Chiang Hotel, and enter the market from that end, but the shop is more towards the prison end..welllllllllll it has short grain, long grain, white, brown, and afew others grains I never knew existed. You can get it by the sack load if you want..

My old Thai mama use to soak her rice overnight, and then steam it in a bamboo basket, cradled over a pot of water, on a hot brazier fire. We always cook outside using charoal and fire, no electric ovens and stoves, or gas elements...Its abit like camping in your backyard, but much more fun and cavemanish..

My old Thai mama use to soak her rice overnight, and then steam it in a bamboo basket, cradled over a pot of water, on a hot brazier fire. We always cook outside using charoal and fire, no electric ovens and stoves, or gas elements...Its abit like camping in your backyard, but much more fun and cavemanish

maaka are you talking about normal rice or sticky rice,if normal rice i did not know you could steam it that way,mind you never see the thai family eating normal rice often,its always khao neow

yup the sticky stuff Grozza..which I think is the short grain kind, but dont hold me to that, rice is rice to me..but I do remember the first time I was given one of those short sections of thick bamboo, and the way the family looked at me squirlly like, as I turned it every which way but loose, only to finally have one of the kids show me the rice inside...

Can I thank everyone who took the time to reply and apologise for my delay in responding, which was due to my wanting to be able to report back on the recommendations.

Firstly, many thanks to "parrot" for the suggestion that the place to go is the market opposite The Ban Chiang Hotel and ask for "kao tee neung (ข้าวที่หนึ่ง).

It turned out that this is, actually, a brand name but I can say that it was exactly what I was looking for!

Regarding the alternative to pudding rice, my TGF bought some short grain which, apparently, is called "khao ma li hak/ khao hak" (ข้าวมะลิหัก/ข้าวหัก) at the same shop and it works perfectly!

It did, though, take me three attempts to get the rice pudding right, because it is not as "plump" as UK pudding rice and so cooks/disintegrates faster!

So, I can now give my recipe for the ideal rice pudding using "khao ma li hak/ khao hak" (ข้าวมะลิหัก/ข้าวหัก).

First butter an ovenproof dish and put in 2 ounces (55gm) of the rice (rinse to lose the starch), about 1.25 ounces (35 gm) of sugar add a pint (568ml) of full cream milk, stir well and then flake some butter on the top and sprinkle with ground nutmeg.

Cook in the middle of a preheated oven at 150C (300F) for around half an hour then stir well, repeating after another 30 minutes and then leave for a further hour without any further interference.

This allows the skin to form and will produce a thick, creamy pud!

If you prefer yours to be more liquid simply add more milk at the beginning, or when serving (fresh cream is even better)!

If "pienmash" wants "Ambrosia" type rice pud then all he needs to do is substitute about 40% (more or less to taste) of the full cream milk with the evaporated version - a LOT cheaper than buying the imported tins and I doubt if he will be able to tell the difference!!

Anyway, many thanks all again.

If your rice pudding is as good as your typed Thai, it must be good!
Glad it worked out for you!

parrot wrote:If your rice pudding is as good as your typed Thai, it must be good!
Glad it worked out for you!

I wish (The Thai), I got my TGF to type it out for me!

The pudding, though, is good - please try it (assuming that you like rice pudding)!

For me, great after a few beers and a traditional Sunday roast lunch.



Once again, many thanks for your help.

parrot wrote:Unlike rice you buy in the US, the same grain of rice here requires more/less water depending on the time of year. Thais are pretty natural about knowing how much water to add......but the standard x-cups of water per x-cups of rice formula that we use in the US doesn't always work here.
As my wife likes to tell me, 'what the hell do you know about rice!' She's right!

I should have added that, unlike Thais, I boil (not steam) my rice.

Simply bring a large pan of salted water to the boil, add the required amount of rice and then stir.

Allow it to come back to the boil and then stir again (to ensure no rice is sticking to the bottom of the pan) and reduce to a simmer for about 6/7 minutes.

Extract a few grains and try them - they should still have a "bite" (al dente) but not be hard - if they need another minute then no problem.

Once the required "bite" level is reached then drain, in a colander, and immediately run under cold water - it will then stop any further cooking and the rice can then be resurrected, when required, by pouring a kettle of boiling water over it and allowing it to drain.

Perfect every time.

Who needs Thais to teach about rice?

zoomzoom wrote:First butter an ovenproof dish and put in 2 ounces (55gm) of the rice (rinse to lose the starch), about 1.25 ounces (35 gm) of sugar add a pint (568ml) of full cream milk, stir well and then flake some butter on the top and sprinkle with ground nutmeg.

Replace 50% of the sugar you mentioned with a handful or so of sultanas. It does the job regarding sweetness to the dish and will help you not needing to claim disability benefits and a three wheel electric buggy to move around in when you reach retirement age.

OT....................

2 oz of sticky rice
handful of dried fruit
1 mug of water
stand overnight
7 minutes in microwave and breakfast is ready.