About Our Rice

In Thai cuisine, rice is the backbone of almost every meal (the phrase “kin khao,” meaning to eat, literally translates to “eat rice”). However, the rice aisle of the average supermarket—where only a select few varieties find favor—tells just part of the story. With an estimated 16 million rice farmers and roughly 3,500 varieties of rice, Thailand is widely dubbed the “rice bowl of Asia.” When it comes to this most beloved food staple, TAAN wishes to honor Thailand’s food artisans and showcase the country’s rice in all its diverse, and versatile, glory. That means alongside the popular khao hom mali (jasmine rice), you will also try a range of indigenous rice varieties which help add substance to our curries and stir-fries. Your meal might include khao sang yod, a non-glutinous, distinctly reddish and lightly fragrant variety native to the southern province of Phatthalung province that was traditionally used for special occasions. Another favorite is khao hom nin from Surin, in the north, a black-looking rice that turns a deep purple when cooked and which is high in nutrients and antioxidants.