© Denzil Green
Red Thailand Rice is grown in Thailand’s eastern province of Surin along the Cambodian border.
You can get it whole grain with the brain still on, and polished (with the bran removed.) Unlike other red rices, all the rice is red, down to its kernel. With the bran on, it is a dark red rice. If the bran is removed, it will still be reddish, though more of a coral colour.
After cooking, Red Thailand Rice retains its colour and has a slightly nutty taste.
Rinse 1 cup (11 oz / 300 g) of rice, drain. Put in pot with 1 1/2 (12 oz / 350 ml) cups of water. Bring to a boil, then let simmer uncovered for about 15 minutes, till all the water is gone.
Optional: Toast the rice in oil first for about 5 minutes for a fuller taste.
Store in a sealed container in a cool place for up to one year.
Aka Red Jasmine Rice, Khao Deng Red Rice.