Thai Hom Mali Rice

As is bread to the Briton, pasta to the Italian or roti to the Indian, the Thai person cannot do without rice, which accompanies all traditional dishes. It is incorporated into desserts and its flour is used to make noodles. Its uses in Thai cuisine are, in delicious fact, innumerable.

Of all the varieties of rice grown in Thailand, Thai Hom Mali Rice is the most prestigious, and its quality has been roundly praised all over the world, from China to Japan and even America.

Today, Thailand is among the top three rice exporters in the world. Its yearly export is about 5-6 million tonnes, a quarter of which is Thai Hom Mali Rice, whose demand in kitchens around the world is growing by the day.

Thai Hom Mali Rice - There Is Only One
For centuries, Thais have grown rice. And with time has come experience and expertise. This combination has helped Thailand’s farmers produce some of the finest grains in the world today, and none finer than Thai Hom Mali Rice. Grown in the Northeast and the Central Part of Thailand, this grain with its distinguished taste and natural fragrance, is highly popular among the nation’s people.

Today, the adaptability of this high-quality rice has won it wide appreciation in kitchens around the world, from China to the United States.


Quality Guaranteed by the Government

Shoppers who buy Thai Hom Mali Rice are guaranteed a product that conforms to the strictest of quality control standards. This is because the Royal Thai Government, through the Department of Foreign Trade, Ministry of Commerce, has issued the Thai Hom Mali Rice Mark of Certification.

The right to display this mark is granted only to producers and exporters of Thai Hom Mali Rice who have followed a series of stringent inspections and procedures laid down by the Royal Thai Government. Look for the Mark of Certification the next time you buy Thai Hom Mali Rice.


Which One for the Pot?
By blending Thai Hom Mali Rice with other grains, producers have been able to present a rice that has multiple culinary uses. This high quality rice can be boiled, steamed or fried, and served to complement soups, curries or Japanese-style steamed dishes.

Prime Quality Thai Hom Mali Rice is the purest and most delicious of the three grades and is especially tender and fragrant when cooked. These qualities make it perfect for accompanying Oriental cuisine and Western-style side dishes, as well as being suitable for making rice porridge.

For curries, choose Superb or Premium Quality Thai Hom Mali Rice. It is slightly less fragrant but firmer and less likely to separate when boiled or fried.

And remember: the purer and more delicious the grain, the more tender and strongly-scented the rice when cooked.

Tips for Cooking Thai Hom Mali Rice
The distinctive taste of Thai Hom Mali Rice means that it is unnecessary to flavor the rice with any additives. A little butter or salt, at most, should suffice. The grain, though versatile, is also sensitive, so be careful of overcooking; simmering for 10 minutes should be enough to produce a pot of sweet, slightly sticky, tasty rice.

Being delicate and tender, Thai Hom Mali Rice is a thirsty grain so be sure to add at least one to one and a half cups of water for every cup of rice, although the amount of water can be adjusted to suit your preference.

For fried rice, cook Thai Hom Mali Rice and then leave it in the refrigerator for one to two hours. This helps make the grains stronger and ready to withstand the heat of the pan.


References

Brochure, "Thai Hom Mali Rice - There Is Only One." Department of Foreign Trade, Ministry of Commerce, The Royal Thai Government