Details
Red cargo rice is Thai long-grain rice with its reddish bran layer left on, so it keeps a nutty flavour, a pleasantly chewy bite and the fibre that white rice loses. Hong Thong (Golden Phoenix) has been milling rice in Bangkok since 1937 and this is one of the award-winning brand's wholegrain lines. Cook it as you would brown rice, rinsing once and using about two parts water to one of rice, or mix it half and half with jasmine rice for a lighter texture. It makes a lovely base for Thai basil chicken, curries, grain bowls and grain salads, and reheats well. Keep in a cool, dry place and refrigerate the opened bag to keep it fresh.
