Thai Hom Mali rice has a subtle, fragrant flavour reminiscent of pandan leaves. Jasmine rice is a long-grain variety of rice originally from Thailand. Jasmine rice grains will cling together slightly when cooked but aren’t as sticky as glutinous rice. Serve jasmine rice alongside Thai curries or cook it in coconut milk for a fragrant rice pudding.
To cook the jasmine rice first rinse it in cold water. Use 1 part rice to 2 parts water. Add to boiling water in a heavy-based saucepan. Reduce to a simmer and cook covered for 15-20 minutes until the grains are soft and tender and most water has been absorbed.
Ingredients: 100% Thai jasmine whole rice
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