Best Thai Rice Types
Khao Hom Mali Thung Kula Rong-Hai is jasmine rice also known worldwide as Thai Fragrant Rice or Thai Jasmin Rice, produced in a vast open area in the center of Northeast Thailand, in the provinces of Roi-et, Mahasarakam, Surin, Yasothon and Srisaket.
It comes in two varieties - brown or white rice. The rice is elongated, slim, glossy and transparent, with a floral scent of pandanus leaves. Its texture is smooth, and the rice hull is of a straw-like yellow color. After being cooked for 15 to 20 minutes, it tastes slightly sweet, delicate, velvety and spongy and the texture becomes smooth, sticky and creamy.
Khao Hom Mali is Thai jasmine rice, a premium variety of long-grain aromatic rice that is famous for its fragrant aroma, soft texture, and slightly sweet flavor. The name itself reflects its characteristics: "khao" means rice, "hom" means fragrant, and "mali" means jasmine, referring to its delicate floral scent, reminiscent of jasmine flowers.
Primarily grown in Thailand's northeastern and central regions, Khao Hom Mali rice is cultivated under specific climatic conditions that enhance its natural fragrance and cooking qualities. The best-known regions for jasmine rice production include Ubon Ratchathani, Surin, Roi Et, and Yasothon, where the soil and weather contribute to superior rice quality.
Khao Sangyod Muang Phatthalung is an early lowland rice of the traditional Sangyod variety, produced in the province of Phatthalung in Thailand for more than a hundred years. The rice can be either paddy rice, brown rice or milled rice.
Paddy rice has hay-colored husks, brown rice is red to dark red and milled rice is a mix of white and red or pink colors. All of the varieties have a grain that is small and oblong while the brown variety is of the highest nutritional value. When cooked, it is soft and aromatic with a delicate taste.
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