A Celebration of Rice

Just outside of our fine city, millions of Thai farmers have just finished planting the year’s rice crop and are busy tending the delicate sprouts that will, in a few months, be the sturdy, staple crop that serves as the foundation of not just our diets, but the Thai export economy.

by Julia Chinnock

Oh rice! So easy to take for granted, so easy to lump into a single category, so easy to overlook. When was the last time you gave much thought to the quality, texture or color of the rice being served, despite the fact that it is a dietary staple and the foundation of any traditional Thai meal?

Despite our tendency not to take note, any good restaurateur will tell you, not all rice is the same. Fine Bangkok restaurants put a great deal of thought into the rice they serve, realizing that high quality rice is amazingly delicious and healthy. Good rice isn’t just good for you, it’s good.

Grace Bio is one of the specialty rice distributors that services some of the city’s better area eateries, including Blue Elephant and Urban Tree. Belle Nimitkulpon, the company’s Director, explained some of the differences between different varieties of rice and why it matters. First, there is the question of organic vs. conventional rice. Belle sees a trend in Bangkok restaurants towards serving organic and points to all of the new strictly organic eateries popping up every month, like the just opened Sustaina, located on Sukhumvhit 39.

She attributes the growing popularity to two things. First is customer demand, especially from people in what Belle defines, “the new generation,” one she describes as “more educated and more concerned about their health and beauty.” The second is taste, with organic rice having indisputably more flavor. In terms of quality and taste, organics win hands down.

In evaluating “good rice”, the next thing to consider is brown vs. white, which often boils down to personal preference. Brown rice and white rice actually come from the same plant, with white rice getting its white color from having undergone an additional step in the refinery process when the sheath is flaked away- and along with it valuable nutrients and fiber. In terms of health, brown rice is the best choice.

Though, if you’re accustomed to, and prefer white rice, think about making the switch; it takes a little while after making the switch to really love brown rice—it is an acquired taste--but love it you will!

But even brown organic rice isn’t as simple as it seems, as there are an infinite variety of different strains of rice. Did you know there are red and black rices being grown just a short drive from Bangkok, the likes of which you have never tasted before? Next week read part 2 of this article, when we delve even deeper into the subtleties of rice. At the end, we’ll have learned enough to go out there, start tasting new kinds of rice and we’re on our way to be real coinsurers.