Details
Milled by Bangsue Chia Meng, a Thai rice house founded in 1937. The grains are long and slender, softening to a tender, faintly sticky texture that works just as well in a bowl of steamed rice as in a slow-simmered congee. Rinse just once to protect the fragrance, add three cups of water to three cups of rice, and let the aroma fill the kitchen. The 10kg sack keeps a busy household going for weeks.
Up to 1 per order
