Sam McClymont steps into the world of rice farming in Phetchaburi, Thailand
Updated . First published
For the people of Thailand, rice is not only a traditional staple food, it also holds significant economical and cultural importance.
Sam McClymont recently stepped off the tourist trail and immersed herself into the world of rice farming on a unique plough to plate experience.
Location:
Phetchaburi, Thailand
Cost:
Feast Thailand, Hua Hin www.feastthailand.com
From Plough to Plate: a Rice Journey costs $116pp for adults & $100 for kids (4-11yrs) Includes lunch, drinks and transfers
Correct at 25.04.26
Highlights:
Phetchaburi, a charming province located just a couple of hours from Bangkok, is not just a destination for its ancient temples and scenic beaches—it's also an ideal spot for food lovers to explore the roots of Thai cuisine. One of the most rewarding ways to experience the area is by participating in a Plough to Plate tour, a unique immersive culinary journey that takes you through the entire process of planting, dehusking and cooking rice.
First up Sam learned about the traditional role of the water buffalo. The magnificent creatures are used to plough the field to aerate the sodden soil. Then it was Sam's turn to get dirty! After changing into farming attire she waded into the thick muddy water to plant the rice stalks, which will take 3 months before they are ready to be harvested.
Then it was on to the age-old practices of peeling and dehusking harvested rice. Sam took part in the three different methods involving manual grinding in a stone mill, rhythmic pounding in a giant mortar and pestle, and finally tossing the grain in a wicker basket to separate the husks.
Next up Sam helped to make a popular Thai street food called Khanom Khrok. Made from rice flour, sugar and coconut milk, the small tasty desserts were sweet and crunchy with soft centers. As well as the snacks that were made, an array of other rice treats were on offer throughout the day including rice tea, rice wafers and even rice wine!
To complete the experience, they sat down for a hearty farmers lunch. Served on a fresh lotus leaf, the meal of grilled fish, prawns, vegetables, egg and of course rice, captured all of the flavours, textures and traditions of rural Thailand.
From start to finish the plough to plate tour was all hands on. Expat Aussie and tour owner Leigh aims to give tourists an authentic experience of traditional Thai food production. Sam left with a deeper appreciation of the origins of rice, a full belly and unique memories of a fun and educational day.
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