Advantages = It is white, clear, beautiful, and will have the natural fragrance of rice completely intact. It is tough and soft and has full nutritional value because of its freshness.

Old rice = rice that has been harvested for more than 6 months and then is then polished. The rice grains will start to have a soft yellowish-white color.

Advantages = When cooked in a pot, the seeds are crumbly, not sticky or stuck together. Therefore, it is perfect for eating with curry dishes. Or it can be made in various delicious stir-fried dishes.

Interested in ordering authentic Chiang Rai jasmine rice? You can chat with us.

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1. Scoop rice into the pot according to the amount you want to cook.

2. Pour water into the rice pot about half a pot or above the rice level.

3. Use your hands to gently knead the rice or wash the rice gently. Doing this method will help minimize the loss of vitamins in the rice grains.

4. Let the water set still for a moment. After that, watch for the rice to sink in while the sediment, dust, or weevils caused by storing the rice for a long time float up, then pour out the rice water.

5. Try washing the rice 1-2 times until no dust or sediment floats up.

6. After finishing the wash. Add the appropriate amount of water. Then it can be cooked.

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1. 1 bunch of ripe Namwa bananas

2. Kasalong RD6 Sticky rice 500 grams

3. Coconut milk 400 grams

4. 50 grams of black beans

5. 175 grams of granulated sugar

6. 9 grams (1 2/3 teaspoon) salt



𝐄𝐪𝐮𝐢𝐩𝐦𝐞𝐧𝐭𝐬

1. Banana leaf

2. Hammering bamboo

3. Steamed soup



𝐇𝐨𝐰-𝐭𝐨-𝐂𝐨𝐨𝐤

1. Soak black beans in water. Then leave it overnight, then boil it in boiling water. Until it is soft, this will take 20 minutes.

2. Soak glutinous rice in water for about 3 hours, then drain the water. Then pour it into the pan.

3. Add coconut milk and salt. Turn on medium heat. Stir-fry the sticky rice until it softens and the coconut milk dries up. Let the sticky rice be coated all over.

4. When the coconut milk has reduced until it is completely coated with sticky rice. Put in the sugar. Stir until the sugar is dissolved. Once it’s mixed well, turn off the heat and leave it to cool down.

5. Start wrapping the rice porridge. Prepare a sheet of banana leaves to support in the manner of turning an acute angle towards oneself. Scoop out a little black beans and place them on top. Followed by sticky rice Banana slices cut in half and top up with sticky rice again. Wrap the sticky rice tightly with the banana leaf. When finished, fold the two ends together. Then tie it neatly with bamboo nails.

6. Take the rice porridge and steam it with boiling water. It takes about 1 hour to 1 hour and a half to finish.

Thank you Khun Jaew for this recipe.

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