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Rice is undoubtedly the staple of Thai cuisine, adding texture, smell, and depth to many dishes. Whether you crave a comforting bowl of curry, stir-fried rice, or a fresh, herb-infused salad, it's always the rice that brings out the authentic flavours. Of course, not all rice is created equal in Thai cooking!
Different varieties of rice have something unique to offer in their own way. Jasmine rice, being highly aromatic and fluffy, goes well with rich curries. Sticky rice adds that right chewiness to sweet combinations like mango sticky rice as well as savoury street food staples.
Exploring these varieties is an excellent way to introduce authenticity and depth in Thai recipes, making home cooking truly an authentic culinary journey. Here are the staples that every lover of Thai food should know.
Jasmine Rice
Jasmine rice, known for its floral aroma and soft, slightly sticky texture, is the most popular rice for Thai cuisine. It’s a long-grain rice that, when cooked, becomes light and fluffy with a subtle fragrance that complements Thai curries, stir-fries, and grilled dishes. Jasmine rice’s delicate aroma and flavour enhance rich sauces and vibrant spices without overpowering them, making it an ideal side for Thai green or red curry. Cooking jasmine rice requires a ratio of one part rice to 1.5 parts water for a fluffy finish, and it’s best served freshly steamed to enjoy its full fragrance.
Glutinous Rice or Sticky Rice
Glutinous or sticky rice is another standard rice variety in Northern and Northeastern Thailand. Because glutinous rice has higher starch content, the more glue-like and clump-forming it will turn after cooking. This makes sticky rice perfect for preparing dishes like khao niao mamuang, mango sticky rice, and larb, a spicy minced meat salad. Steaming is the preferred way of cooking sticky rice as opposed to boiling. Sticky rice does not lose its shape or become mushy with steaming. It makes it easy to eat as it is very convenient when using your hands. A must-try in Thai street food, sticky rice contributes to a unique texture to dishes and is an indispensable component of many traditional Thai dishes.
Red Cargo Rice
Nutty and Nutritious Red cargo rice, also called brown rice is one of the varieties, widely used in Thai salad and stir-fry, but similar to brown in texture with a nuttier flavour and red colour enhancing appearance of the dish. This type of rice still possesses its bran layer, providing chewy texture and an earthy taste. They are quite well matched by lighter foods like grilled meat, salad, and fish. Abundant with fibre and other nutrients, red cargo is one of the most favourite grains that health-conscious diners usually prefer. To better suit the cooking, red cargo should be soaked for some hours before cooking since this variety of rice needs longer time in cooking compared to white rice.
Brown Jasmine Rice
The perfumed aroma is the same as regular jasmine rice but with more benefits to health. Since it is less processed, it still has all its bran and germ, making it fiber- rich, vitamin- and mineral-rich. The nutty taste and chewy texture make it fit into dishes where you would want a healthier base, like Thai fried rice or to accompany curries. While it takes a bit longer to cook than other rice varieties, brown jasmine rice holds up nicely to saucy dishes and lends a whole-grain heft to classic Thai dishes without compromising that iconic jasmine fragrance.
Riceberry
Riceberry is a newer rice breed developed in Thailand through crossing jasmine with black rice. Riceberry is richly colored deep purple and high in antioxidants, making it a highly desired crop for health as well as flavour. Its unique flavour is somewhat sweet and earthy while its chewiness fits perfectly with most Thai dishes, especially accompanying fish or grilled meats. Riceberry has added colour and nutrients, which can be included in various salads, soups, or even used as the base for stir-frying.
