About Thai Hom Mali

Thai Hom Mali rice means Thai Fragrant rice and it is a variety which originated from a small village in central Thailand called Bang Klar. In the early 1970s, private and government sector in Thailand conducted a research to produce high quality fragrant rice for export in the Northeastern region of the Thai Kingdom.  Today the Northeastern Region is well-known for producing the finest quality Thai Hom Mali Rice. Thai Hom Mali when cooked will be soft, chewy and slightly sticky.

- Variety: KDML 105 & RD 15

- Texture: Soft and a bit sticky

- Harvested once a year in South East of Thailand

Cooking Method:

1. Rinse rice with water and drain.
2. 1 cup of rice with 1 1/2 cups of water.
3. If softer textured rice is preferred, pre-soaked the rice for 15 minutes to an hour before cooking.
   
   Dish suggestion:
   Chicken rice, rice porridge and bubur lambuk.