About the rice variety
Rice of the indica subspecies with long and crystalline grain. Originally from Siam, the current Thailand, in ancient times it was consumed by the noble classes.
Similar to long rice, however, it has a perfume that makes it very appetizing. The aroma of this rice is due to the high concentration of a natural substance called 2-acetyl-1-pyrroline. This variety contains 0.09 parts per million of this substance, about 12 times more than the rest of the varieties.
Recommended for making salads and garnishes. Two proportions of water for one of rice. Approximate cooking time: 15 minutes.