Thailand is one of the world's largest producers of rice and the world's leading exporter. People of Thailand have long relied on this nutritious rice as a staple to their daily diet. Prepared in the morning, Thai eat red rice throughout the day.
Evidence of rice hulls found in bricks and broken pieces of pottery indicate that rice has grown in Thailand since the sixth century. Thai red rice, also known as Khao Deng, is an ancient grain that compliments Asian cuisine.
Harvested from mid-November through mid-December, red rice is primarily cultivated in Surin, a province in the East of Thailand near the border of Cambodia. Using traditional farming methods, Thai red rice is part of a fair trade cooperative.
Thai red rice is available in a number of varieties. Thai Red Cargo rice is long-grain rice similar to regular jasmine rice, with much of the red bran still covering the kernel. Coral Red Jasmine rice is semi-polished with a coral-hued kernel.
Thai red rice has a pleasant, nutty or earthy flavor. When cooked, it retains a deep burgundy color. The outer bran splits open to reveal a bit of the inner white kernel.
Thai red rice is a rich source of fiber, iron, thiamin, calcium and vitamin B1. Ideal for individuals who are gluten intolerant, Thai red rice is believed to reduce cholesterol and aid in performance of the circulatory system.