Jasmine rice is the most aromatic rice in the world — its floral scent comes from 2-acetyl-1-pyrroline, the same compound that gives pandan leaf its aroma.
Jasmine rice (ข้าวหอมมะลิ khao hom mali) — also known as Thai jasmine rice, fragrant rice or hom mali rice, in Chinese 泰国香米 (Tàiguó xiāngmǐ) — is a long-grain indica rice variety with an intense floral-nutty aroma.
After cooking, the grains are soft, slightly sticky but not glutinous. The best quality carries the Thai KDML 105 variety certification mark.
jasmine ricearomaticThailong-grainGrown primarily in northeastern Thailand (Isaan). Thai hom mali rice has protected status and may only originate from specific Thai provinces.
Subtly floral-nutty aroma (jasmine, pandan leaf) with a soft, slightly sweet flavour. Slightly softer and stickier than basmati rice.
In Thailand the standard rice for all curries and stir-fries. In Vietnam used alongside broken rice (cơm tấm). Less common in Chinese cuisine — Chinese kitchens prefer shorter indica or japonica rice.
Store dry, cool and dark for up to 2 years. Cooked rice keeps refrigerated for 3–5 days or can be frozen for up to 3 months.
Use the absorption method: 1 part rice to 1.5 parts water, 15 minutes on low heat, then rest for 10 minutes without lifting the lid. Do not rinse — the surface starch provides the slight stickiness.
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