Thailand is renowned for its rice export . But rice served in most eateries and food courts is way far from standard than what I can buy at home. Anyone knows why?
Any Riceologists out there?
Probably because they buy the cheap stuff from Tesco's.
I imagine that the best Thai rice goes for export: I buy really good "Thai Hom Mali fragrant jasmine rice" in economical 10kg bags in the UK and it is excellent. However, if I was running a restaurant in Thailand I would be trying to maximise profits and that means buying rice that is "fit for purpose" but no more, so Alan is quite right. In high-end restaurants, top quality rice may well be used but, overall, business is business and it is the bottom line that counts.
Many stall vendors will buy "seconds" rice, from independent rice peddlers.
The exporters can make more money selling the Grade A rice overseas. Also as mentioned, the local businesses are watching the bottom line.
Actually the region that seves good quality rice is down south.
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