Jasmine (Thai Hom Mali)
What it is
A long, slightly shorter and plumper grain than basmati, soft and faintly clingy when cooked, with a glossy, slightly moist finish. Hom mali means "jasmine fragrance" in Thai. It does not elongate dramatically the way basmati does.
How it's made
The premier Thai version, Khao Hom Mali, is grown chiefly in Thailand's northeastern (Isan) and northern provinces, harvested once a year, and traded fresh — the opposite of basmati's aging tradition, because jasmine's appeal is its tender freshness. Thailand operates an official grading system; "Thai Hom Mali Rice" with the green certification mark guarantees a minimum proportion of true jasmine grain and provenance.
Flavor profile
Sweet, milky, floral-popcorn aroma (again 2AP), gentle taste, and a soft, moist, lightly cohesive bite. Lower amylose than basmati makes it cling just enough to be eaten neatly with a spoon or fork.
Culinary uses
The default table rice across mainland Southeast Asia and the ideal foundation for saucy stir-fries and curries, where slight clinginess helps it carry sauce without going to paste. Amylose ~15–18% (low-intermediate). Water ratio ~1:1.25 to 1:1.5; cooks in ~12–15 minutes by absorption. Not soaked.
Regional variations
Thai grading distinguishes new-crop from older stock and grades by broken-grain percentage and purity. Cambodia produces award-winning jasmine (Phka Rumduol) that has repeatedly won "World's Best Rice." Vietnam grows large volumes of jasmine-type rice for export at lower price points. Within Thailand, single-origin Hom Mali from Surin and Roi Et is treated like a terroir product.
Cultural & historical context
Jasmine rice was selected from Thai landraces and formally released as cultivar KDML 105 in 1959, becoming a pillar of Thai national identity and one of the country's signature exports. It anchors the everyday Thai meal, where rice is so central that the common greeting and the word for "to eat" both reference it (kin khao, "eat rice").
Reference notes
Tags: `long-grain`, `aromatic`, `low-amylose`, `2AP`, `Southeast-Asian`, `graded`. Related ingredients: coconut milk, lemongrass, galangal, fish sauce, Thai basil. Related cuisines: Thai, Cambodian, Lao (table use), Vietnamese. Suggested links: Basmati, Pandan-Scented Rice, Thai Sticky Rice, Vietnamese Fragrant Rice. Cannot substitute: basmati (too dry and separate for a coconut curry), risotto rice (wrong starch behavior).