Thai "new" rice

[PeteC]

Does anyone have experience with this type of rice? Our maid came back from Issan after the new year holiday and brought us several kilos from her family farm up there. The regular cooking rule of about one cup of water for each cup of rice doesn't apply with this stuff. You just put in a couple tablespoons of water for each cup. If you use the regular method, you end up with a soggy mess, almost a rice porridge. The brief explanation I've received is that the rice we buy from the stores is much older rice and needs more water for cooking. Honestly, I never knew there was a difference in cooking methods between old and new. It's a very good tasting rice though. Pete

[leoedgar]

My GF just came back from Maha Salakam 2 dayes ago with 25 kg new rice. She say the same very little water for cooking, compared to the rice you bye here on the market.
Leo

[usual suspect]

'New rice' will have just been harvested, so has a good taste, and has maybe retained some of it's natural moisture. So the Mrs reckons..

[deepee]

Pete ,
Mrs. deepee has always sought out old crop or, it is sometimes called, two season rice and she always pays a good premium for it too. She told me you get more rice per kg that way and it tastes better. So you may have answered my puzzle as if the grains hold less water then we must be getting more rice by weight, less the H20 that is. Wonder how it rates from a nutritional point of view ?

[PeteC]

All the above makes sense. My 6 year old, who fancies herself as a rice expert announced that it tastes similar to Japanese rice, and/or a wet form of the Thai sticky rice she loves with her BBQ chicken wings. Pete