Rice is the staple food for Thais, eaten with most meals, from breakfast to dessert. In fact, in Thai language, if you say you are hungry or you want to eat you literally say “I want to eat rice.” Its should be unsurprising to learn then that Thailand is the world’s largest exporter of rice and that Thai rice includes more than one strain, each of which has its own characteristic and flavor.
The most esteemed Thai rice is Jasmine Rice, sweet-smelling long-grain rice that is indigenous to Thailand. Served steamed, jasmine rice is the finest rice to accompany most dishes, including Thai curries. While Jasmine rice is the most coveted, it is also the most expensive.
Consequently, most restaurants serve Khao Suoy, “beautiful rice”, a plain white variety that grows in abundance and is consumed with all style of entrée. Khao pad or “fried rice” is made with fried with pork or chicken, chilies and fish sauce, typically with leftover Khao Suoy, so as not to waste leftover rice that is a bit “stale”.
Khao Tom is a popular breakfast dish, a salty porridge-like soup that is cooked with pork and garlic. Khao Niaw, “sticky rice” is eaten by hand when served with dishes of northeastern influence, such as grilled chicken (gai yang) and spicy papaya salad (som tam); however, sticky rice is a crucial ingredient in a favorite Thai dessert, sticky rice and mango.
Black Glutinous Rice ( Luem Pua Rice)
Theres a type of rice so delicious, its said, that a wife will eat it all and leave nothing for her husband when he returns home.
its known as “Forget Husband” rice, or “Khao Leum Pua”.
The black glutinous rice was given its humorous name 21 years ago by researchers who found it being grown by Hmong hilltribes located in Baan Ruam Thai Pattana village, Tak province.
Black Glutinous Rice has good smell and delicious. This type of rice has antioxidant and helps reducing cancer rate; contains 833.77 mg of Ascorbic Acid per 100 g.
It has Gamma Oryzanol that help reducing Cholesterol, Triglycerides, and erectile dysfunction symptom; contains 508.09 mg of Gamma Oryzanol per 1 kg.
It has Fatty Acid i.e., Omega-3 which help enrichment on the brain, enhancing memory function, and preventing dementia; contains 33.94 mg of Omega-3 per 100 g.
It has Omega-6 which help those who are deficient in Estrogen during their menopause symptom. It also makes skin healthy; contains 1,160.08 mg of Omega-6 per 100 g.
It has Omega-9 which help reducing Cholesterol in blood vessel, preventing vascular obstruction, heart disease, and Parkinson. It also helps in diet; contains 1,146.41 mg of Omega-9 per 100 kg.
Apart from the above, it contains 46.56 mg of Anthocyanin per 100 g, 10.63% of Protein, 84.18 mg of Iron per kg, and 169.75, 23.60 and 35.38 mg of Calcium, Zinc and Manganese per kg respectively.
Sangyod Muang Phatthalung Rice
Background : Sangyod Muang Phatthalung Rice is a traditional rice variety grown in the area of Phatthalung province for more than a hundred years. Initially, farmers at Phatthalung grown this rice variety just only for special occasion or traditional festivals or giving to high respected guests or visitors.
Since 1987 plant breeder of Phatthalung Rice Research Center had improved Sangyod rice variety by the method called pure line selection.With this rice improvement process, we got the best Sangyod and named it Sangyod Phatthalung.
Characteristic of Sangyod Muang Phatthalung Rice
The typical of this selected one is small and long-slender grain, dark red pericarp, soft and aromatic of cooked rice as well as delicious and nutritional enrich.
Source of Production
Under a big national resource of the plain area between Ban-Tad Mountainous Range and Songkhla-Phatthalung Lake which is abundance of many agricultural biodiversity Resources. Sangyod is the one among those reflects the good appropriate combination of fertile soil and water there.
Sangyod Rice = Rice for Health
Sangyod rice is the variety of rice which originally grow only in Phatthalung province. Sangyod rice have a beautiful nature colour as dark red and violet.
In the old days, Sangyod is the kind of rice we use to cook for special occasion as such when we need to welcome the senior or important person, and Sangyod is a popular souvenir for giving to the beloved one in a good reason because Sangyod rice is a good quality of rice with a marvellous smell and good for the health because carry lot of fibres.So this rice is a very good produce for those who are looking for organic and healthy food.
Accoding of the report on varieties of rice in Thailand (reported in 2493)by collected all the varieties of rice all over Thailand. Sangyod is one of varieties of 11 types, which have Phatthalung as a birthplace.
Later in the year 2525-2529 , Phatthalung province has collected all the typical type of rice in Phatthalung province. Sangyod rice was found in Tambon Tha Mader, Khaw Chaison district, Phatthalung. Some part of Sangyod rice has been kept in the Rice researching and developing organization in Pathumthani province and the rest has been planted in Phatthalung province.
In the year 2543, Queen Sirikit has visited the Sangyods farm in Phatthalung province and have tested it. To the Queen this variety of rice is a good product with a good test and good for health. So from that day, Its has been known as Sangyod is become the favorites variety of rice which The Queen Sirikit take.
In the year 2542, Nutrition Division Department of Health Ministry of Public Health have made research on Cheewajit food and found that compared with other variety of rice, Sangyod is the variety which have more nutrition that others type because Sangyod rice has more fiber than others which is very good in making the body to deliver the bad thing in body.
And Sangyod has got more Vitamin E than others. Vitamin E is well known as the good vitamin to reduce the ages and help you to remain young.
Moreover, Sangyod rice has more protein, iron, phosphorus than others, which can make people who usually have its benefit on the blood circular, on the body of keeping fit , help to protect the forgetfulness diseases, and with anti-oxidance as well as oryzanol and gamma aminobutyric acid.
People who usually take Sangyod rice will have less chance of getting cancer diseases.
So as lots of nutrition mentioned above Sangyod rice is the right typical variety of rice which is good for people in these days who have been lived in the cities which changing so fast, which make our mind and body too weak and got lot of diseases. Sangyod is good for anyone who are searching for good health and organic life.
Mali Nin Surin rice (Black Jasmine)
Mali Nin Surin rice (Black Jasmine) is not only rich in anti-oxidant, but it also has multiple qualities both physically and chemically. The shape of the rice is suitable for cooking and has low amylose percentage; thus the cooked rice will be soft, gummy, and has pleasant scent. Moreover, according to the research, it is found that Mali Nin Surin rice is high in phenolic and anthocyanin which are anti-oxidants with anti-aging benefit and help slow down the growth of cancer cell. These anti-oxidants also help expand blood vessels, lower the risk of hear attack as well as the risk of stroke.
Riceberry
Riceberry is a newly registered rice variety from Thailand originated from a cross-breed between Jao Hom Nin (JHN), the local non-glutinous purple rice and Khoa Dawk Mali 105, the Thai Hom Mali Rice, by Rice Science Center, Kasetsart University, Thailand. From 4 years of strenuous selection for nutritional properties, anthocyanin stability, physical and cooking properties. The outcome is the deep purple whole grain rice with softness and palatable after taste. Riceberry has been the most popular brown rice known for health promoting properties. Attracting people to consume more brown rice is the most significant steps in solving food-related chronic diseases like diabetes, heart disease, high blood chloresterol, obesity and cancers.
Benefits of Thai rice, jasmine rice, brown rice and gaba rice
Benefits of rice
Nourish body and revitalize fatigue (vitamin B2)
Promote body growth
Contain antioxidants which slow down aging process (gaba rice)
Contribute to brighter skin (vitamin E)
Nourish skin and tongue (vitamin B3)
Strengthen nervous system (brown rice)
Reduce risk of dementia or Alzheimers disease
Relieve anorexia (vitamin B2)
Strengthen bones and teeth (phosphorus)
Maintains and repairs muscle (protein)
Maintain eyesight and prevent cataract for those who work in an office or have a hard time sitting in front of the computer (lutein, beta carotene)
Prevent anemia (iron, copper)
Reduce risk of thrombosis, heart disease and vascular disease (beta carotene, vitamin E)
Help to create red blood cells and send oxygen in blood to organs throughout a body (iron)
Fiber in brown jasmine rice can absorb wastes and toxins from a body (brown jasmine rice)
Lower sugar levels in blood (black jasmine rice)
Reduce internal heat and thirst
Prevent scurvy (brown jasmine rice)
Prevent goiter (iodine)
Relieve indigestion