Thai rice

The area around the Chao Praya called the great rice bowl due to its many rice fields. The natural conditions and an efficient irrigation system makes it possible to get up to three crops of rice each year in the area around Bang Pa In. For several thousand years, rice has been a cultivated plant and it is one of the oldest cultivated plants. The oldest traces of rice made ​​in Thailand and is dated to 3500 BC

Thailand is currently one of the most important producers and exporters of rice. Rice is the main source of the diet of millions of people worldwide, and in Thailand, rice is eaten with various options for breakfast, lunch and supper.

Rice is an annual grass and over the several thousand years that the rice has been grown, there has arisen several varieties, of which the two most important are the indica and japonica varieties have long slender grains and is used mainly as loose rice. while japonica has short wide grains that are boiled and used especially for porridge.

The rice is planted in particular beds and then transplanted when it is about 40 cm high. After 4-6 months, the rice is harvested, which is done by hand. When the rice has been harvested, it is threshed. After threshing is the hard wheat still remain around the grains. Now the rice is called "Paddy". When the wheat is removed you get the brown rice. Most of the rice is sold as white and polished. During the polishing much of the nutritional value disappears because germ and aleuronlayer, where vitamins and minerals, protein sits is buffed away. A third shape is precooked (parboiled) This rice is boiled for a short time and then dried thereafter before polishing takes place. This will penetrate some of the vitamins in the grain and will be preserved before and after polishing.

Mountainrice is grown as other grains but requires large amounts of rain. Swamp rice is such plants that are standing in water under the entire growth period.