The most important thing is glutinous rice

or parboiled rice. It has long-standing roots,

most commonly known as wild rice, about
7,000 years ago, and is the staple food of
the Suvarnabhumi people. (Or Laem
Thong) in the Thai-Lao family, all people
come up but the ancient era from the
northern end to the southern as in the
south The wedding tradition is called "Kin
Niao", meaning to eat sticky rice.
 + =

The rice can increasing by mix them together or merge them to create the new size, and can reduce
the size by cut some part out too.

The rice can create any shape like triangle, rectangle, and circle
Kam Reum Pua Classified as Snake teeth It is a traditional
glutinous rice with purple-black kernels, indigenous rice. Found planted in Chiang Rai
purple-green leaves, light-sensitive, short-lived, and nearby areas in the North. The seed husk
harvested around mid-October. Clump-shaped, is straw colored, the bottom is speckled,
solid, not easy to fall brown rice. White rice is opaque. The seed
size is small, slender and white when steamed
and cooked. The rice is sticky but not messy,
the skin is shiny, the texture is soft and the
smell is good. Popularly used to make sticky
rice with moon Or make Thai desserts with
glutinous rice, which is the most popular
variety of glutinous rice nowadays.

Mei Nong In the past, it was found San Pa Tong It is a native rice variety
planted a lot in the north. The villagers that is commonly grown in the northern and
prefer to grow them for eating as the main northeastern regions. brown rice grains straw-
species. Brown straw-colored paddy, colored seed shoots Hairy husks, good yields,
bottom point, high yield, large grain size, grains that are polished out are full of fine
ripe rice quality, soft and sticky, but if grains. soft Brown rice can be cooked like non-
reheated, it will be quite tough. Currently, glutinous rice. It is soft, chewy, chewy, and has
they are planted for raising chickens. a uniquely delicious taste. Even if left to cool,
it's still soft. Therefore, it is another popular
variety to eat.

Kao Wong Cultivated in the area of ​ Kam Pan Cultivated in the upper
Khao Wong District. and in some sub- northern region of Chiang Mai, Chiang Rai,
districts of Kuchinarai district Kalasin Lampang, Lamphun, Phrae, Nan, Phayao and
Province The planting sites in the area are Mae Hong Son. The stems are purple. Purple
high in calcium and silicon, thus producing mixed with green or green. Straw-colored or
good yields. brown rice Rice grains are off- purple-colored paddy grains. When the color
white. When it is cooked, it will be fragrant comes out, purple or black rice grains are
and soft, not wet on the hand, even if left to obtained. high nutritional value Contains
cool, it will still be soft. gamma oryzanol in the unpolished rice surface.
Anthocyanin has an antioxidant effect. and
contains vitamin E to help promote the
functioning of various systems in the body
 Once the rice is almost cooked,
sprinkle 1/3 cup of the soy sauce that
Soak the old glutinous rice in water for has been stored in the refrigerator and
about 6 hours while the new glutinous rice use a spatula to gently stir from the
is soaked in water for 3 hours. bottom up. Once, let the glutinous rice
in the steamer mix thoroughly and
continue steaming.

After soaking, do not leave the rice

soaked in water, it is very important.
This soaking water is called “Nam Ma”.
Keep it in a bowl and keep it in the Do the 4th method, 3 times total, by
refrigerator. Some ancient secrets that estimating the amount of soy sauce for 3
Is to bring the water that is leavening times and waiting for the glutinous rice to
Pour in 1 cup when soaking the rice in be cooked.
the following days, and then sprinkle
the other 1 cup over the glutinous rice
that is steaming in a steamer that is
almost cooked. )

after ripening Remove from the oven, do

After soaking the glutinous rice, it is put not open the lid for at least 15 minutes,
in a regular steamer. then store the sticky rice as usual.
With banana leaves, it has been closely attached
to the food line of our home for hundreds of
years. It's a convenient, safe container, and it also
helps to significantly improve the food's taste.
With the best cooks in the past know that. When
food is wrapped in banana leaves and heated,
The food inside is soft. It doesn't dry out even
after several minutes of cooking. With banana
leaves, it has the property of helping to hold
water in the raw material so that it doesn't dry
out under the flame.
Food storage containers are one of the most valuable
handicrafts that are rich in local wisdom. It has been used in
the homes of Thai people in the northeastern and northern
regions for a long time. Used for packing glutinous rice that
has been steamed and cooked. To maintain the quality of
cooked parboiled rice
 Wash the glutinous rice with water. Soak Glutinous rice mixed with white beans Fill it
for 5 minutes, then let it rest to drain. into the prepared bamboo cylinder.
Meanwhile, wash the white beans and boil
them until they are soft and mix well with
the prepared glutinous rice.

Bring the cooked coconut milk to fill in one Ignite the stove when the light is already on.
cylinder at a time. By adjusting the amount Therefore, the prepared cylinder of Khao Lam
of coconut milk to flood the glutinous rice was placed in an upright manner, leaning
in the cylinder (Leave the muzzle about 1/4 against the main line made of iron rods
of the height of the cylinder to put sticky
rice for space to put a stopper)
Food storage containers are one of the most valuable
handicrafts that are rich in local wisdom. It has been used in
the homes of Thai people in the northeastern and northern
regions for a long time. Used for packing glutinous rice that
has been steamed and cooked. To maintain the quality of
cooked parboiled rice
Basketry is the local wisdom of the community that is
important for important to the operation living from the
past until Today, basketry is one example of the ingenious
wisdom of local people who use it. Wisdom can be to
apply what is available in the community used as tools and
appliances in daily life, which life benefits
Weaving It is a traditional Thai handicraft that has been around for
a long time and is produced in every region. Region of Thailand
Most of them use locally available materials as raw materials for
production such as rattan, bamboo, Lipao area, Krajood, reeds, etc.
when used as tools for daily use. by meeting the needs of basic
utility as important
The basket will store the rice for keep the temperature inside the basket. There is the roof
for covering the top of the basket. There is the hanging for hanging and easily to bring to
another place.
 Tough, lightweight, flexible and bendable

Make a cap for steaming food. Because the leaves are

resistant to heat well. like heat protection

has a very good toughness, For applications requiring weathering

Food storage containers are one of
the most valuable handicrafts that
are rich in local wisdom. It has been
used in the homes of Thai people in
the northeastern and northern
regions for a long time. Used for
packing glutinous rice that has been
steamed and cooked. To maintain
the quality of cooked parboiled rice
The small plastic bag is the eclipse shape that for put the small food, that why the rice
was made to become eclipse shape begore putting in the small bag

The small plastic bag is very flexible and not hard, so people will squeeze the bottom of
the small bag for push the rice up to the plastic bag for eating.