Making the most of brown rice

tasty August 07, 2017 14:00

By The Nation

Chutima Arunmas, one of participants at the Mab Aung Agri-Nature Learning Centre in Chon Buri, won the hearts of the centre’s Dr Wiwat Salayakamthorn and Jon Jandai of the Pun Pun Centre for Self-Reliance in Chiang Mai, with her dish khao klong kluk nam phrik (brown rice mixed with nam phrik) during the recent “Cook with Love, Share a Heart” activity organised at the health park of Muang Ek Housin



Chutima was rewarded with 100-kilograms of packed brown rice, with both Wiwat and Jon declaring themselves satisfied with the delicious taste and beautiful decoration as well as the presentation of this creative dish.

Other interesting dishes cooked with natural brown rice included khao lam mahasajan (“glutinous rice roasted in bamboo tubes”) prepared by Patcharee Thaicharoen, Duangkaew Kamsura’s mushroom dish naem hed, khao thanyaphued (brown rice mixed with cereal”) by Tanatchaporn Juthawatananon, khao klong kai makwaen (“brown rice and chicken mixed with rue herb”) by Niti Pojpatinya, and Saowasak Phurarak’s khao yam pak tai (“southern spicy brown rice salad with vegetables”).

The participants also posted and shared their pictures of their dishes at hashtag #prungduayrakpunduayjai. 

Find out about the next activity of Mab Aung Agri-Nature Learning Centre at Facebook.com/Thamturakit.