In Thailand rice is on the table for breakfast, lunch and dinner. Rice is served either complementary with separate vegetable or meat dishes, or as a one-plate dish with varied ingredients.
One-plate main course rice dishes
Use plain white rice, nutritious brown rice or luxury nutritious sprouted rice.
- Holy Basil Fried Rice with Vegetables, Chicken, Pork or Beef - ข้าวผัดกระเพราไก่, หมู, เนื้อ - Khao Phat Kraphao Phaak, Kai, Mu, Nua - Best: Jasmine rice
- Chicken on Rice - ข้าวมันไก่ - Khao Man Kai - Best: Jasmine rice
- Roast Duck on Rice - ข้าวหน้าเป็ด - Khao Na Pet - Best: Jasmine rice
- Sliced Pork Leg on Rice - ข้าวขาหมู - Khao Kha Mu - Best: Jasmine rice
- Spicy Chicken with Yellow Rice - ข้าวหมกไก่ - Khao Mok Kai - Best: Jasmine rice
- Thai Fried Rice - ข้าวผัด - Khao Pad - Best: Jasmine rice
- Thai Fried Rice American Style - ข้าวผัดอเมริกัน - Khao Pad American Best: Jasmine rice
- Green Curry Fried Rice - ข้าวผัดแกงเขียวหวาน - Khao Phat Kaeng Kiao Waan - Best: Jasmine rice
- Shrimp Paste Fried Rice - ข้าวคลุกกะปิ - Khao Khluk Kapi - Best: Jasmine rice
- White Olive Fried Rice - ข้าวผัดหนำเลี๊ยบ - Khao Phat Nam Liap - Best: Jasmine rice
- Black Olive Fried Rice - ข้าวผัดหนำเลี๊ยบดำ - Khao Phat Nam Liap Dam - Best: Jasmine rice
- Rice, Pork and Blood in Banana Leaf - ข้าวก้าดจิ้น - Khao Kan Chin - Best: Jasmine rice
- Rice Porridge - ข้าวต้ม - Kao Tom - Best: Jasmine rice
Snacks and desserts
- Grilled Sticky Rice - ข้าวจี่ - Khao Jee - Best: Sticky rice
- Bamboo Steamed or Grilled Sticky Rice in Bamboo - ข้าวหลาม - Khao Lam - Best: Sticky rice
- Rice Flour Dumpling - ซาลาเปา - Salapao - Best: Sticky rice flour
- Sweet Mango Sticky Rice - ข้าวเหนียวมะม่วง - Khao Niao Mamuang - Best: Sticky rice
- Sweet Coconut and Banana Sticky Rice - ข้าวต้มมัด - Khao Tom Mat - Best: Sticky rice
In northeastern and northern Thailand, as well as neighboring regions in Laos, Cambodia and Myanmar long-grain sticky rice is the main type of rice consumed. In other parts of Thailand it is Jasmine and other long-grain rice.
Sato rice wine
Thai Sato is usually referred to as a rice wine, while as a fermented-grain beverage it is technically more akin to a beer. This makes Sato best consumed without too much aging, shortly after the rice harvest, or made from freshly milled rice. It must be sticky rice.
The most "real" Sato is homemade and consumed as a home brew. Thai Sato can be made in as few as about 7 days, other recipes call for longer fermentation. Tip: sticky rice, starter culture and water, only (no sugar). The starter culture - ลูกแป้ง - Luk Paeng is crucial.
- White rice wine - สาโท - Sato - made with white sticky rice.
- Red rice wine - สาโท - Sato - made with black sticky rice (quite rare).
