Carbs can do no wrong in our eyes. And if you’re anything like us, you build most of the meals you eat around carbs the glorious source of energy that propels us to take on anything life brings our way.
But have you ever thought about certain carbohydrates as more than just side dishes? Rice, specifically rice from Thailand, is a perfect example. It’s the most widely consumed rice in the world, boasting vibrant colours and varieties that pack more grain nutrition than standard white rice.
To learn more about Thai rice varieties and the potential for cooking with rice, we spoke with local culinary expert Angus An, the chef leading Vancouver’s Maenam Thai restaurant.
Look for the Thai Hom Mali certification and the green logo Sponsored by Video Credit: Supplied
Thailand is famous for its jasmine rice, the fragrant white variety that turns soft and fluffy when cooked. But if the rice you find in stores in the UAE does not impress you with its aroma and tenderness, then you probably have not gotten your hands on the real deal.
The world’s second-largest rice exporter allows only two of its finest varieties – Kao Dok Mali 105 and Gor Kor 15 – to use the name Thai Hom Mali, which stands for quality and authenticity. Grown once a year in areas in north and northeastern Thailand with suitable terrain and climatic conditions, its long slender grain is stark white like the jasmine flower and its scent reminds you of Pandan leaves.
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