Ingredients: 400 ml of water, 200 g of long-grain fragrant rice, 50 g of frozen peas, cumin seeds 1 teaspoon.

Exercise:

Boil water and rice in a deep pot. After the boiling water dries quickly, turn off the heat, cover the pot and cook for about 20 minutes.

2. When the rice is cooked, add peas and cumin; Cover and stew for 5 minutes.

Thai fragrant rice:

Thai fragrant rice, a kind of indica rice, is a kind of long-grain rice originated in Thailand. The overall appearance of Thai fragrant rice should be slender, and the average width of the whole grain should not be less than 3 mm. Thai fragrant rice is one of the rice varieties with the largest export volume in the world after Indian fragrant rice. It is world-famous for its delicious taste and unique fragrance of pandanus.

Thai fragrant rice is mainly produced in the northeast of Thailand, especially Roi Et, Ubon Ratchathani, Burirum, Four-color Chrysanthemum, Surin and Isodon.

Thai fragrant rice can only show its best quality in its place of origin. This is because there are special growth conditions here, especially the flowering period of fragrant rice. The cool climate, bright sunshine and gradually decreasing humidity in the soil during rice filling play a very important role in the generation and accumulation of fragrance.

History:

Thailand has a history of growing rice for more than 5,000 years, but only the famous jasmine fragrant rice in Thailand is considered as the national pride of Thailand. 1945, KDML, the abbreviation of Khao Dawk Mali, which means white jasmine in Thai, was discovered by a farmer in Chumbuli province in eastern Thailand.

Subsequently, the seeds of KDML spread to neighboring Chachoengsao, where agricultural officials collected 65,438+099 ears of rice. In the rice experimental station in Lop Buli, central Thailand, KDML pure line breeding was started by single ear breeding method, and excellent lines were screened and planted in northern, northeastern and central Thailand. 105 was officially named Thailand Jasmine Fragrant Rice (Thailand Hom Mali Rice or KDML 105) on May 25th, 959, and later became one of the main application varieties in Thailand. In general, the yield of KDML 105 is very low, but the high yield of KDML 105 can be obtained through appropriate field management techniques.