Howdy,

I'm working on a recipe that calls for Thai red rice. I can not find that type of rice in our area of farang land. My wifes says she only knows of white, purple, and black rice. Another lady said that red rice is made by the Chinese in Thailand. They steam purple rice, then let it mold. After the rice is molded they dry it and use it to cook with. I have never seen it myself.

Anyone know if there is a huge difference taste?

The recipe is spiced rice with pork. (Koa Ap Gapi Mor Din). Taste fine with jasmin rice, but I was just wondering if the red rice is what makes the dish:) .

Thanks for all the great info and cooking tips on here.

Chung *j*

The recipe is spiced rice with pork. (Koa Ap Gapi Mor Din). Taste fine with jasmin rice, but I was just wondering if the red rice is what makes the dish:) .

Chung *j*

Hi,

I think because Kapi is involved the taste of rice would not matter that much . However, there are two kinds of red or purple rice:

Khao Hom Mali Daeng, with is non-sticky rice and purplish in colour. It tastes much stronger than normal Hom Mali and the grains have a different consistence. Then you have Khao Kam, sticky purple rice. Here again, stronger taste, different texture (actually more enjoyable, because it is not as soft as white coloured rice). They should say in the recipe what rice they mean, sticky or non-sticky.

Good luck