- Title: THAILAND: RICE COOKED IN BAMBOO PIPES IS FAVOURITE FOOD IN THAILAND.
- Date: 12th November 1973
- Summary: 1. GV EXTERIOR rice bakeries 0.03 2. SV Woman pushing trolley with cooking pots 0.08 3. SV and CU Man sawing bamboo into strips for cooking (4 shots) 0.24 4. SV Woman filling bamboo with rice and water (2 shots) 0.35 5. CU Woman filling bamboo (3 shots) 0.50 6. SV & CU Bamboo pipes laid beside fire (2 shots) 1.00 7. SV & CU Line of bamboo pipes (2 shots) 1.04 8. SV Rice cooking with children watching (2 shots) 1.09 9. SV & CU bark of pipes stripped (3 shots) 1.17 10. SV Stores of bamboo rice 1.20 11. SV Seller removing rice from bamboo pipes (2 shots) 1.26 12. CU Rice being eaten (2 shots) 1.31 Initials AE/20.33 AE/21.12 EDITORS PLEASE NOTE: REFER PRODUCTION NO.10626/73 (SOUND): THAILAND, THOUSANDS VISIT THAILAND'S OLDEST AND LARGEST PAGODA. Script is copyright Reuters Limited. All rights reserved
- Embargoed: 27th November 1973 12:00
- Keywords:
- Location: NAKORN PATHOM, THAILAND
- Country: Thailand
- Reuters ID: LVA6VDGF41KAYJ12W90Y0VPL3H81
- Story Text: Tasty foods are an accepted part of festive occasions. In thailand, the main delicacy is rice cooked in bamboo pipes. When festivals begin thousands of stalls spring up all over the country to sell the delicacy.
The pipes are made by cutting bamboo shoots at their joints. They are filled with a mixture of sticky rice and red beans then placed beside charcoal fires. When the rice is cooked, the bamboo pipes are stripped of bark, then put on sale.
The delicacy means good business for rice farmers on the roads leading to festival cities. Up to a million pilgrims are expected to travel to the city of Nakorn Pathom to pay homage to Buddhist relics at the Phra Pathom pagoda, the biggest and oldest in Thailand.
SYNOPSIS: In Thailand, the national delicacy is rice cooked in bamboo pipes. Vast quantities have been prepared for a major religious festival in the city of Nakron Pathom, about sixty miles west of the capital, Bangkok. The pipes are made by cutting bamboo shoots at their joints.
The pipes are then filled with rice and water. Sometimes the rice is mixed with red beans. The distinctive flavour of the bamboo makes a change from the daily diet of plain rice.
The bamboo pipes are placed beside charcoal fires and left to cook for hours. With the festival season in full swing, thousands of stalls have been set up to sell the delicacy.
Once the rice is cooked, the bamboo pipes are stripped of bark, then put on sale. The rice stays fresh for days sealed in the pipes.
The delicacy means good business for rice farmers on the roads to the major festival cities. Up to a million people are expected to travel to the Phra Pathom pagoda at Nakorn Pathom.
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