Non-glutinous rice (Oryza sativa) is called khao chao (lit. We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao"; pronounced as "gin cow") means to eat food. By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity such as Latino or Hispanic American. An alternative is to have one or smaller helpings of curry, stir-fries and other dishes served together on one plate with a portion of rice.
Thai food was traditionally eaten with the right hand while seated on mats or carpets on the floor, customs still found in the more traditional households. We think of all parts of the meal as a whole – sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal. Many dishes that are now popular in Thailand were originally Chinese dishes.
Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. "princely rice"). Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao"; pronounced as "gin cow") means to eat food. Thailand has about the same land area as Spain and a length of approximately 1650 kilometers or 1025 miles (Italy, in comparison, is about 1250 kilometers or 775 miles long), with foothills of the Himalayas in the north, a high plateau in the northeast, a verdant river basin in the center, and tropical rainforests and islands in the south. Like most other Asian cuisines, rice is the staple grain of Thai cuisine. Simplicity isn't the dictum here, at all. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines: "Thai food ain't about simplicity.