Jasmine rice
From Wikipedia, the free encyclopedia
Jasmine rice (Thai: ข้าวหอมมะลิ; kao hom mali) is a long-grain variety of rice that has a nutty aroma and subtle flavor. This rice should be rinsed before cooking to rid it of extra starch. The grains will cling when cooked, though having less amylopectin, it is less sticky than other rices. Most households in Thailand consume this type of rice and is commonly found in supermarkets, the rice is mainly used for many types of rice dishes or plain white rice in Thailand. Hawkers and most commercial establishments do not use this type of rice for cooking due to its high price.
The famous 'Jasmine rice' is the Kao Horm Mali 105 variety (KDML105), discovered by Mr. Sunthorn Seehanern, a ministry of agriculture officer in Chachengsao province.
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| Thai food | |
|---|---|
| Individual dishes | Mee krob, Neua pad prik, Pad kee mao, Pad see ew, Pad Thai, Rad na, Thai fried rice |
| Shared dishes | Tom yam, Tom kha gai, Gai Pad Khing, Kai yat sai, Red curry, Green curry, Yellow curry, Massaman curry, Panang beef |
| Isan and Lao dishes | Som tam, Larb, Gai yang, Sticky rice, Pla ra |
| Snacks and desserts | Curry puff, Satay, Khanom buang, Thai tea |
| Miscellaneous | Jasmine rice, Phrik khii nuu, Fish sauce, Sriracha hot sauce |
