Making the most of brown rice

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.