Jasmine rice (Thai: ข้าวหอมมะลิ; kao hom mali), sometimes known in Britain as Thai fragrant rice[1], is a long-grain variety of rice that has a nutty aroma and a subtle and pandanus-leaf-like flavor, originally from Thailand. It should be rinsed before cooking to rid it of extra starch. The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin. Households in Thailand and the Philippines use jasmine rice for many types of rice dishes and plain white rice. Supermarkets in many countries supply it. For other uses, see Rice (disambiguation). ... Species See text Pandanus is a large genus of between 600-700 species of tree- or shrub-like flowering plants in the family Pandanaceae. ... Amylopectin is a highly branched polymer of glucose found in plants. ... Packaged food aisles in a Fred Meyer store in Portland, Oregon A supermarket is a departmentalized self-service store offering a wide variety of food and household merchandise. ...

'Jasmine rice' is the Kao Horm Mali 105 variety (KDML105), discovered by Mr. Sunthorn Seehanern, an official of the ministry of agriculture in the Chachoengsao Province of Thailand in 1954. Chachoengsao (Thai ฉะเชิงเทรา) is a province (changwat) of Thailand. ...

See also

• Ambemohar
• Basmati rice
• List of rice varieties
• Pecan rice
• Wehani rice

Jasmine rice can often be found on Asian menus in the U.S. more so then in Thailand. Ambemohar This is a popular variety of rice grown in the State of Maharashtra in India. ... Basmati rice, (basmati apparently means Queen of fragrance in the Hindi language) is a small long-grained variety of rice, famous for its fragrance and delicate flavour. ... The following is a list of varieties of rice. ... Wehani rice is a variety of aromatic brown rice developed in the late 20th century by Lundberg Family Farms of Richvale, California, United States. ... Thai seafood curry Thai cuisine is known for its blend of fundamental flavors in each dish -- hot (spicy), sour, sweet, salty and bitter. ... Wikibooks Cookbook has an article on Mee krob Mee krob (Thai: ) is a Thai dish; the name literally means crispy noodles. It is made with rice noodles and a sauce that is predominantly sweet but can be balanced with an acidic flavor, usually lemon or lime. ... Neua pad prik (or Nuea phat phrik, IPA: ) is a Thai dish of chilli beef with herbs. ... Drunken noodles (or Pad Kee Mao, less frequently Pad Ki Mao or Pad Kimao and is also called DWI in some restaurants) is a Thai noodle dish very similar to Pad see ew, but with more flavor. ... Pad see ew (sometimes pad see iew) is a sweet noodle entree frequently served in (American) Thai restaurants. ... A closeup of Pad Thai Pad Thai (or Phad Thai, Thai: , IPA: , Thai style frying) is a dish of stir-fried rice noodles with eggs, fish sauce (Thai น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. ... Rad Na (Thai: , often mistakenly spoken as Lad Na or Lard Nar, IPA: ) is a Thai noodle dish, which is popular in American Thai restaurants. ... Thai fried rice, with common garnishes of cucumber, lime (for squeezing on top), tomato, and green onion served on a bed of lettuce. ... Tom yum goong Tom yum (Thai: , IPA: , also sometimes romanized as tom yam or dom yam) is a soup originating from Thailand. ... Tom kha gai (Thai ต้มข่าไก่) is a hot sweet soup made with coconut milk, lemon grass and chicken. ... Gai Pad Khing is one of the most delicious Thai foods. ... Kai yat sai is a type of Thai omelette, which literally means stuffed eggs. The egg is cooked thinly, topped with various ingredients (such as beef or pork, peas, carrots, and tomatoes), seasoned, then folded over. ... Red Curry with chicken Red curry (Thai แกงเผ็ด; IPA: ) (lit: spicy curry) is a popular Thai dish based on coconut milk heated with red curry paste and fish sauce. ... In Thai cuisine green curry (Thai: แกงเขียวหวาน) is one of the spicier variations of curry. ... In Thai cuisine Yellow curry is one of three major kinds of curry commonly used in Thailand, which are named for their color. ... Massaman curry (Thai: แกงมัสมั่น kaeng matsaman or gaeng masaman. ... Wikibooks Cookbook has more about this subject: Cuisine of Thailand Panang beef is Thai dish based on beef curried in a sweet peanut sauce. ... For other uses, see Isan (disambiguation). ... A dish of som tam, made with papaya, beans, chili and lime Som tam (Thai/Isan ส้มตำ) is a spicy papaya salad originating in Laos and the Isan region of Thailand. ... Larb (Thai ลาบ) or Laap is a type of Thai/Lao meat salad. ... Gai yang or kai yang (Thai: ไก่ย่าง) is a type of grilled or barbecued chicken originating in the Isan region of Thailand. ... Sticky rice or glutinous rice is the main type of rice grown and consumed by the Lao of Laos and Northeast Thailand, areas which are considered to be the primary center of origin and domestication of Asian rice (). It has been cultivated in this area for 4,000 years. ... Pla ra is fermented fish sauce, popular in Northeastern Thai cuisine. ... Curry puff is a Malaysian, Thai (กะหรี่ปั๊ป, IPA: ), and Singaporean snack which is of Malay origin. ... Grilled beef satay. ... Khanom buang (Thai: ขนมเบื้อง), known as crispy pancakes in English, is a popular form of street food in Thailand. ... A glass of Thai tea Thai tea (also known as Thai iced tea) or cha-yen (Thai: ) when ordered in Thailand, is a drink made from strongly-brewed powdered red tea[1]. Other ingredients in the powder vary, but may include added star anise, tamarind or red and yellow food... Red Chilli Padi Chilli padi (Malay: cili padi) are tiny little fiery chillis normally in red or green color, also known as birds eye chilli in English. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... A bottle of Sriracha hot sauce. ...