Since the beginning of time, my in-laws got their rice fresh, from Or-Tor-Gor. They bought several varieties and mixed them. That was the standard rice for meals at home. Fresh (Thais would say "new") Jasmine is better than street vendors' rice; but this mixture stuff is better still.

I've been experimenting with their recipe, mixing the fresh rice from Siam Paragon. I am curious whether others have their own recipes (mixing ratios) they'd care to share.

Here's my current setup. I love it, but it might be improved upon. I broke the mixture into two halves: "normal Jasmine" for the basic flavor and texture, and "speciality rice" to take things in various directions.

1. 50% normal Jasmine:
   1. 
      
   2. 2 units: white Jasmine ("Kao hom mali" ข้าวหอมมะลิ)
      
      
   3. 2 units: pink Jasmine ("Kao hom mali si chompu," ข้าวหอมมะลิสีชมพู)
      

[*]50% speciality rices, consisting of:

1. 1 unit: Sticky rice ("Snake Fang" strain: ข้าวเหนียวเขี้ยวงู)
   
2. 1 unit: Red crab-cover(?) rice ("Kao mun pu," don't know the translation: ข้าวแดงมันปู)
   
3. 1 unit: Unrefined Jasmine ("Kao klong hom mali": ข้าวกล้องหอมมะลิ -- unavailable fresh in Paragon; I bought a bag from the nearby stand)
   
4. 1 unit: Japanese rice ("Kao yipun" perhaps: ข้าวญี่ปุ่น; Any brand from aisle 4; I know little about Japanese rice)
   

Since the beginning of time, my in-laws got their rice fresh, from Or-Tor-Gor. They bought several varieties and mixed them. That was the standard rice for meals at home. Fresh (Thais would say "new") Jasmine is better than street vendors' rice; but this mixture stuff is better still.

I've been experimenting with their recipe, mixing the fresh rice from Siam Paragon. I am curious whether others have their own recipes (mixing ratios) they'd care to share.

Here's my current setup. I love it, but it might be improved upon. I broke the mixture into two halves: "normal Jasmine" for the basic flavor and texture, and "speciality rice" to take things in various directions.

1. 50% normal Jasmine:
   1. 
      
   2. 2 units: white Jasmine ("Kao hom mali" ข้าวหอมมะลิ)
      
      
   3. 2 units: pink Jasmine ("Kao hom mali si chompu," ข้าวหอมมะลิสีชมพู)
      

[*]50% speciality rices, consisting of:

1. 1 unit: Sticky rice ("Snake Fang" strain: ข้าวเหนียวเขี้ยวงู)
   
2. 1 unit: Red crab-cover(?) rice ("Kao mun pu," don't know the translation: ข้าวแดงมันปู)
   
3. 1 unit: Unrefined Jasmine ("Kao klong hom mali": ข้าวกล้องหอมมะลิ -- unavailable fresh in Paragon; I bought a bag from the nearby stand)
   
4. 1 unit: Japanese rice ("Kao yipun" perhaps: ข้าวญี่ปุ่น; Any brand from aisle 4; I know little about Japanese rice)
   

Each rice takes a different cooking time, even new jasmine or old jasmine takes varied water and cook time,

Un-polished rice will probably requires pre-soaking, while sticky rice takes the longest to soften,

therefore, I cook separately, mix them afterwards and sprinkle crushed black sesame on top ...

มันปู MAN POO is "crabs brain" or the yellowish rich stuff you find in crabs.....