How is Brown Rice used in Thai cooking?

Brown rice is rice that's been milled gently - the tough outer husk comes off, but the bran and germ stay, which gives it its tan colour, chewier bite, and nutty taste. That intact bran carries several times the fibre of white rice, so it's more filling and slower to digest. It's an earthier, more nutritious choice than polished white rice, though it isn't the traditional grain of a Northern Thai meal, where sticky rice leads. It needs more water and a longer cook than white rice to soften properly.

Can I cook with Brown Rice in a Chiang Mai cooking class?

Yes - we use Brown Rice in our hands-on classes. Explore them on our Cooking Classes page.

Brown Rice - Thai Rice Varieties | Thai Akha Kitchen

Brown rice is rice that's been milled gently - the tough outer husk comes off, but the bran and germ stay, which gives it its tan colour, chewier bite,…

Brown Rice - Thai Rice Varieties | Thai Akha Kitchen Brown rice is rice that's been milled gently - the tough outer husk comes off, but the bran and germ stay, which gives it its tan colour, chewier bite,…