Jasmine Rice

Jasmine Rice (Khao Hom Mali)

Jasmine Rice, called ""Khao Hom Mali"" in Thai, is the long-grain, fragrant rice that defines Thai meals. Its delicate floral aroma and soft, slightly sticky texture make it the everyday rice of choice across Thailand.

Grown mainly in northeastern Thailand, true jasmine rice is harvested only once a year and aged briefly before milling - a process that develops its signature pandan-like fragrance.

Selection & Characteristics

Choose long, slender, translucent grains with a fresh, slightly sweet aroma. Look for ""Hom Mali"" or ""Thai Hom Mali"" on the label - these are protected origin labels.

Rinse 2-3 times in cold water until the water runs clearer, then cook with a 1:1.25 rice-to-water ratio. Let rest covered for 10 minutes after cooking before fluffing.

Flavor Profile

The flavor is mildly sweet with a subtle nutty character and a soft, fluffy bite that holds shape on the spoon. It carries strong Thai sauces and curries without competing.

The aroma when cooking is iconic - sweetly floral with hints of pandan and fresh popcorn, the smell of a Thai household kitchen.

Common Uses

Jasmine rice is the foundation of nearly every Thai meal, including:

• ""Khao Pad"" (Thai Fried Rice)

• ""Pad Krapow Khao Khai Dao"" (Holy Basil Stir-Fry over Rice)

• ""Gaeng Keow Wan"" (Green Curry served over rice)

Day-old jasmine rice is also the foundation for the best Thai fried rice.

Storage & Usage Tips

• Store in an airtight container in a cool, dry pantry for up to 1 year

• Cool freshly cooked rice within 1 hour and refrigerate

• Day-old chilled rice fries up best - drier grains stay separate