- Variety: Thai White Rice

- Average grain length: 7.0mm

- Texture: a bit soft

Cooking Method:
1. Rinse rice with water and drain.
2. 1 cup of rice with 1 3/4 cups of water.
3. Cover the rice cooker and turn it on.
4. When rice cooker automatically switches off, do not lift the lid immediately. Simmer for approximately 10-15 minutes.

Dish suggestion: 
Fried rice, nasi lemak and nasi kerabu.

- Variety: KDML 105 & RD 15

- Texture: Soft ang a bit sticky

- Harvested once a year in the North East of Thailand

Cooking Method:

1. Rinse rice with water and drain.
2. 1 cup of rice with 1 1/2 cups of water
3. If softer textured rice is preferred, pre-soaked the rice for 15 minutes to an hour before cooking. 
    

Dish suggestion: 
Chicken rice, rice porridge and bubur lambuk.

- Variety: Thai Glutinous Rice

- Texture:  Shiny and sticky

Cooking Method:
1. Rinse rice with water and drain.
2. 1 cup of rice with 2 cups of water.
3. Add 3/4 cup (more) water plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. sugar. Gradually bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
4. Allow to cook for 10-20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to for 5-10 minutes before removing the pot cover.

Dish suggestion: 
Seri Muka, pulut kuning and ketupat palas.