If you love Thai food but want a rice that is kinder to your blood sugar, RD43 may be the grain you have been looking for. In Thailand it is called Kor Khor 43 (กข43), and it has become one of the country's most talked-about rice varieties.

A rice made in Thailand

RD43 was not created by a trendy food brand. It was developed by Thailand's Rice Department, the government agency that breeds and certifies the country's rice varieties.

According to Thailand's Rice Department, demand for soft rice like RD43 has been rising among health-conscious shoppers, both in Thailand and overseas.

The big reason: a lower glycemic index

Most white rice is a high-GI food, which means it raises blood sugar quickly. RD43 is different.

A study by Thammasat University in Thailand tested RD43 against Thai Hom Mali (jasmine) rice. It found a GI of about 57 for RD43, compared with about 80 for Hom Mali. In the same study, eating RD43 caused a blood sugar response almost 29% lower than Hom Mali.

Separate research by Thailand's Rice Department and Mahidol University reached a similar result. It put RD43 roughly 20–30% lower on the glycemic index than Hom Mali 105.

A lower GI does not mean RD43 has no effect on blood sugar. Portion size still matters.

You still get soft, fluffy white rice

Many people know brown rice is healthier but miss the texture of white rice. RD43 cooks up soft and tender, so it fits everyday Thai dishes like curries, stir-fries and grilled meats.

Researchers at KMITL found RD43 had the lowest amylose content of the four Thai varieties they tested, which is part of why it is so soft. The Rice Department calls it a good choice for people who prefer white rice to brown rice.

It is good for farmers too

According to the Rice Department, RD43 has low light sensitivity and resists rice blast disease. That makes it a practical crop for Thai farmers, including those in flood-prone areas. Every bag you buy supports a variety bred for both people and the land.

How to enjoy it

Cook RD43 the same way you cook jasmine rice:

1. Rinse the rice 2–3 times until the water runs mostly clear.
2. Use about 1 cup of rice to 1¼ cups of water in a rice cooker.
3. Let it rest for 10 minutes before fluffing.

Serve it with green curry, pad kra pao, or a simple fried egg with a splash of Thai chili sauce.