- 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.