Source

• Cultivated by Thai people in the fields and hills on the Moc Chau plateau

The process of making Moc Chau sticky rice with nuggets

Harvest

• If it is normal to have sticky rice, the people grow sticky rice. To ripen on cotton and cut to separate seeds, dry, when needed, grind to separate the husk to get rice.
• But with the   compatriots who reaped from the time the grain was still young, it only needed to be half ripe to reap.
• After that, the mothers carefully plucked each grain of rice with their hands. In order to keep the deliciousness and taste of young rice, people bring that amount of rice like sticky rice until the rice is ripe.

Preprocessing

• Dry the cooked rice like normal rice.
• So that the rice grain when milling is not broken and has a beautiful color, keeping the deliciousness. People dry the rice in the light of the sun, mainly in the shade and wind to absorb the water.
• If drying in the sun, the high temperature will cause the rice to be broken, and the white color will be uneven. When cooked, there will be no characteristic aroma.
• Rice grains are said to be delicious and well-crafted. Is white in color, slightly opaque. Not like silvery white like regular glutinous rice.