Author Topic: The country we live in - Rice is life  (Read 860 times)

Offline thaiga

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The country we live in - Rice is life
« on: September 17, 2017, 02:57:08 PM »
Interesting piece of info for the history lovers of the wonderful country we live in, Thailand. all about rice.
So lets go down memory lane with an article from  Rice is not only Thailand’s most staple and consumed food it is also a central part of Thai culture. believed to have its own soul.
So here's ...
How Rice Became the Centre of Thai Culture

Thailand has long been known as the “rice bowl of Asia.” Rice is not only Thailand’s most staple and consumed food it is also a central part of Thai culture. In this article, we explore the history of how rice gained its honoured position.

Rice has been an integral part of Thai culture and history for thousands of years, so long that it’s believed to predate Buddhism. Rice is even believed to have its own soul which is represented as Mae Posop, the “Rice Mother” or “Rice Goddess”. The cycle of life also applies to Mae Posop, as she is born from rice, becomes pregnant (when the rice flowers) before giving birth to more rice, as the saying goes; “rice is life.” The belief that rice has a soul highlights its importance in Thai culture and why it is so entangled in everyday life.

Each year on May 5th, Thais celebrate the Royal Ploughing Ceremony, known in Thai as Jarod Pranangkan Raenakwan. The tradition was originally adopted from India and is an ancient ceremony intended to encourage farmers at the beginning of the rice cultivation season. Rice is sacred and treated as such if someone spills rice they will carefully pick it up again, giving it the respect it deserves.

Thai culture, beliefs, traditions, customs and values are all established and molded around being a rice civilization. Rice is also important to Thai culture due to its nutritional and life-giving benefits. There are roughly 3,500 varieties of rice in Thailand ranging from local wild rice varieties to newly created ones. Today, Thailand is one of the world’s largest rice producers and is the world’s largest rice exporter. In Thailand, a meal is not considered complete unless rice is served and even the verb “to eat” (kin Khao) literally translates to “eat rice.” The importance of rice in Thai culture has been inherited from generation to generation and is as strong as ever.
Anyone who goes to a psychiatrist should have his head examined.

Offline thaiga

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Re: The country we live in - Why Do Thais Love Their Rice
« Reply #1 on: September 18, 2017, 02:25:12 PM »
Sweet Shiny Coconut Sticky Rice - Sweet Shiny Coconut Sticky Rice (Thai Dessert) - Khao Niew Kaew ข้าวเหนียวแก้ว This dessert is very popular in Thailand and regular used in party and ceremony. It is made from Thai sticky rice, coconut milk, sugar mixed together and add colored for more beautiful, normally green color from pandan leaves. You can find this sweet in variety of color such as pink yellow or blue. In traditional cooking only natural color will be used in this sweet.

Sweet Shiny Coconut Sticky Rice (Thai Dessert) - Khao Niew Kaew ข้าวเหนียวแก้ว

Why Do Thais Love Their Rice

Rice, in whatever shape or form, color or cooking technique, is Thailand’s most important staple food. Rice is an integral part of Thailand’s culture and its history, even more so than what bread is to western countries.

The importance of rice in Thai cooking and indeed, Thai culture can be put down to its incredible nutritious value –rice is a wonderful source of nourishment and it can be grown in huge quantities, which is why so many Asian countries are able to sustain such large populations when compared to similar sized countries in other parts of the world.

Thailand’s Homegrown Pride – Its Rice Produce

Did you know that virtually every Thai food uses rice? You might be surprised, but it’s true.

Sure, Thai people love to eat a bowl of noodles at lunchtime, but where do those noodles come from? Rice of course!

Noodles are made from three different types of rice: Guay Tiew Zen Yai (thick), Guay Tiew Zen Lek (narrow) or Guay Tiew Zen Mee (thin).

Even popular desserts come from rice. You might have tried the delicious Khanom Jeen on your travels in Thailand. This is made from rice flour, which can be made from either Khao Niew (sticky rice) or Paeng Khao Jao (a non-glutinous rice).

Quite simply, without rice, Thailand would be a very different place indeed!
Anyone who goes to a psychiatrist should have his head examined.

Offline thaiga

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Re: The country we live in - Do not anger the rice spirit
« Reply #2 on: September 19, 2017, 02:01:13 PM »
There are much easier ways to do this than in the clip but the old fashioned way is cheaper and for the most part better yield and better quality of rice.

Thailand Rice Cultivation, Start - Finish

In Thailand, there are about 3,500 varieties, ranging from wild rice, local varieties, and breeds newly created by man. Of the cultivation land utilized by farmers, rice takes up more land than other food crops, making up about 11.3 percent of the entire area of the country. The Central Plains and the Northeast possess larger areas of rice cultivation land, followed by the North and South respectively. Each region grows different types of rice, depending on its geographical conditions.
[Source: Thailand Foreign Office, The Government Public Relations Department]

For a long time Thailand was the world’s largest rice exporter. It slipped to No. 3 behind Vietnam and India in 2012. In the late 1980s, Thailand became a leading exporter of rice. It exported over 10 million tons in 2008, compared to 6.8 million tons in 2001and 4. 5 million tons in 1994. The worlds top exporters of rice in 1991 were 1) Thailand, 2) the U.S., 3) Pakistan, 4) Vietnam, 5) China, 6) Australia, 7) Italy, 8) India, 9) Uruguay, 10) Spain.

kin khao, literally means “to eat rice.” Rice holds a special position in the hierarchy of living things and objects as it is a provider of life. To make sure the rice spirit is content special ceremonies are performed during planting and harvesting. Rice that is dropped on the floor is carefully swept up and great lengths are gone through not to imply anything bad about rice to avoid angering the rice spirit and causing a bad rice harvest.

Thais can be quite picky about the quality and type or rice as well as the temperature and method in which it is cooked. There are many varieties and grades of white rice. The best quality rice is known as khao hawm mali or “jasmine fragrant rice. People in northeast favor Lao style “sticky” (glutinous) rice. Heaps of fragrant jasmine rice are served with almost every dish in central Thailand. Rice porridge is served with toppings such as herbs, pickles and peanuts for breakfast.

Sometimes hot water is drained from the pot after the rice is boiled. This reduces the stickiness of the rice. Thailand is famous for its distinctive long-grain jasmine rice, known for is pearly white color, and sweet “popcorn” aroma. It is usually served steamed and is regarded as best rice to accompany most dishes, including Thai curries. While Jasmine rice is the most coveted, it is also the most expensive. Consequently, most restaurants serve Khao Suoy, “beautiful rice”, a plain white variety that grows in abundance and is consumed with all style of entre. Khao pad or “fried rice” is made with fried with pork or chicken, chilies and fish sauce, typically with leftover Khao Suoy,

so as not to waste leftover rice that is a bit “stale”. Khao Tom is a popular breakfast dish, a salty porridge-like soup that is cooked with pork and garlic. Khao Niaw, “sticky rice” is eaten by hand when served with dishes of northeastern influence, such as grilled chicken (gai yang) and spicy papaya salad (som tam); however, sticky rice is a crucial ingredient in a favorite Thai dessert, sticky rice and mango.
[Source: Tourist Authority of Thailand] 

Rice is grown in abundance in all parts of Thailand. A common greeting is "Kin khao rue yang? (“Have you eaten rice yet?") With the answer "kin laeo (“ Yes, I have"), the respondent likewise refers to a meal he or she has taken, with or without rice.

For Thais, and all those who know and love Thai food, a sumptuous meal in the hot season is not quite complete without khao niao mamuang — glutinous rice steamed in coconut milk served with ripe mango, preferably the variety called ok rong , the fruit with a dividing line down its length, which is golden when ripe, with a pleasant sweet aroma and delicate sweet taste. Other top varieties are nam dokmai, thong dam, and thun thawai.  [Source: Thailand Foreign Office, The Government Public Relations Department]

One Thai entrepreneur hoped to strike it rich, marketing ready-to-eat canned rice. The canned rice comes in three varieties—brown, jasmine and glutinous—and can be prepared by placing the can in poling water for three minutes and empty the can into a bowl and heating in a microwave oven.
Anyone who goes to a psychiatrist should have his head examined.