{"id":897,"date":"2018-08-30T02:17:51","date_gmt":"2018-08-30T01:17:51","guid":{"rendered":"http:\/\/graphixchannel.store\/main\/?page_id=897"},"modified":"2018-09-23T17:42:16","modified_gmt":"2018-09-23T10:42:16","slug":"about-our-rice","status":"publish","type":"page","link":"https:\/\/www.taanbangkok.com\/main\/about-our-rice\/","title":{"rendered":"About Our Rice"},"content":{"rendered":"\t
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About Our Rice<\/strong><\/h3>\n

In Thai cuisine, rice is the backbone of almost every meal (the phrase \u201ckin khao,\u201d meaning to eat, literally translates to \u201ceat rice\u201d). However, the rice aisle of the average supermarket\u2014where only a select few varieties find favor\u2014tells just part of the story. With an estimated 16 million rice farmers and roughly 3,500 varieties of rice, Thailand is widely dubbed the \u201crice bowl of Asia.\u201d When it comes to this most beloved food staple, TAAN wishes to honor Thailand\u2019s food artisans and showcase the country\u2019s 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.<\/p>\n\t<\/div>\n\t

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