1. Organic Rice
1.1. Brown rice
1.1.1. Popularly grown in Chonburi, Kanchanaburi and Ratchaburi provinces.
1.1.1.1. typically harvested in the late summer or early autumn, similar to other rice varieties.
1.1.1.1.1. Texture: Brown rice has a chewier texture compared to white rice due to the presence of bran and germ.
1.2. Riceberry Rice
1.2.1. This type of rice is usually grown in Khon Kaen and Roi Et provinces.
1.2.1.1. typically harvested in the late summer or early autumn months.
1.2.1.1.1. Nutty Flavor: Riceberry has a nutty flavor, and the grains are known for their firm texture when cooked.
1.3. Khao Mun Poo (Red Rice)
1.3.1. Grown in the northeastern part of Thailand, including Sisaket and Surin provinces.
1.3.1.1. typically harvested in the late summer or early autumn months.
1.3.1.1.1. Texture: Red rice has a chewy texture and a nutty flavor, and the grains tend to be firmer compared to white rice.
1.4. Sangyod Rice Phatthalung (Sangyod GI Rice)
1.4.1. originated in Phatthalung Province
1.4.1.1. Grain Size: Rice can be classified as long-grain, medium-grain, or short-grain, each with its own characteristics.
1.4.1.1.1. Texture: The texture after cooking varies; for example, long-grain rice tends to be separate and fluffy, while short-grain rice can be sticky.
2. Glutinous Rice (Sticky Rice)
2.1. Glutinous Rice RD6
2.1.1. Popularly grown in the north and northeast
2.1.1.1. typically occurs in the late summer or early autumn months.
2.1.1.1.1. its sticky and chewy texture when cooked. It has short and round grains that contain a high amount of amylopectin
2.2. Khao Wong Kalasin Glutinous Rice
2.2.1. Grown in the area of Khao Wong district, Kuchinarai District (only in Natho Sub-district And Nong Hang Sub-district) and Na Khu district (only in Na Khu Subdistrict and Bo Kaeo Subdistrict), Kalasin Province
2.2.1.1. Texture: Glutinous rice, also known as sticky rice or sweet rice, has a sticky and chewy texture when cooked.
2.2.1.1.1. Energy Source: Glutinous rice is a good source of carbohydrates, providing a quick and easily digestible energy source.
2.3. Khao Niew Kiew Ngoo (Glutinous Rice)
2.3.1. There is no definite information. It may be a local name or a folk term that is not commonly used.
2.3.1.1. Texture: Glutinous rice has a sticky and chewy texture when cooked due to its high amylopectin content. The grains tend to stick together, giving it a cohesive and dense consistency.
2.3.1.1.1. Energy Source: Like other rice varieties, glutinous rice is a good source of carbohydrates, providing a quick and easily digestible energy source.
2.4. Black Glutinous Rice
2.4.1. Grown in many provinces in Thailand such as Khon Kaen, Ubon Ratchathani, and Roi Et, etc.
2.4.1.1. Generally, rice is harvested in late summer or early autumn.
2.4.1.1.1. Texture: It has a sticky and chewy texture when cooked, characteristic of glutinous rice varieties.
3. White Rice
3.1. Khao Leuang Patew Chumphon
3.1.1. It is the traditional rice of Patew District, Chumphon Province
3.1.1.1. Texture: The texture after cooking varies; for example, long-grain rice tends to be separate and fluffy, while short-grain rice can be sticky.
3.1.1.1.1. Color: Rice can be white, brown, red, black, or other colors depending on the variety.
3.2. Khao Jek Chuey Sao Hai
3.2.1. local rice of Sao Hai district, Saraburi province.
3.2.1.1. Texture: The texture after cooking varies; for example, long-grain rice tends to be separate and fluffy, while short-grain rice can be sticky.
3.2.1.1.1. Grain Size: Rice can be classified as long-grain, medium-grain, or short-grain, with each having its own characteristics.
4. Thai Hom Mali Rice
4.1. Thai Hom Mai 105 (Khao Dawk Mali 105)
4.1.1. Originated in Chachoengsao Province
4.1.1.1. typically occurs around the months of October to December.
4.1.1.1.1. jasmine rice known for its fragrant aroma, long grains, and a soft, slightly sticky texture when cooked.
4.2. Thung Kula Jasmine Rice
4.2.1. Popular in Buriram Province
4.2.1.1. generally from October to December.
4.2.1.1.1. its fragrant aroma, long grains, and a soft, slightly sticky texture when cooked.