- Variety PK-198

- Average grain length: between 6.0mm - 7.0mm

- Length ratio when cooked: 1:2

Cooking Method:
1. Rinse rice with water and drain.
2. 1 cup rice with 2 cups of water. Soak for 20 minutes prior to cooking.
3. Add a bit of salt and cook in a rice cooker.

Dish suggestion: 
Beriyani, nasi minyak and nasi tomato.

- Variety: Vietnam White Rice

- Average grain length: 6.40mm

- Texture: A bit hard

Cooking Method:
1. Rinse rice with water and drain.
2. 1 cup of rice with 1 1/2 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: Phatumthani 1

- Texture: Hardens easily when left cold & sticky

- Harvested twice a year in central 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.