Hom mali rice, also known as Thai jasmine rice, is one of the most popular kinds of rice out there. Known for its unique aroma, texture and taste, it is a staple of Thai cuisine and regularly wins international awards for being the best variety in the world.

Hom mali rice has a long history in Thailand, where it has been cultivated for centuries. It is believed that the rice originated in the northeastern region of the country, which is known for its fertile plains and ideal conditions for rice cultivation. The name ‘hom mali’ translates to ‘fragrant jasmine’, which refers to the rice’s tempting aroma, reminiscent of the scent of jasmine blossoms.
Rice has always been an essential part of Thai cuisine. Over time, it has been harvested and perfected in different regions. Thailand has been exporting its jasmine rice on a large scale for over 50 years. Today, Thailand is the world’s largest exporter of hom mali rice and one of the world’s leading exporters of rice overall.

Hom mali rice is known for its special characteristics that distinguish it from other varieties of rice. Its fragrance is a notable feature: when cooking, the rice exudes a sweet, floral aroma similar to that of jasmine. Hom mali rice is long-grained and slender. Its grains are somewhat glassy and have a smooth surface. During cooking, the rice stays soft, but the individual grains separate from one another, resulting in a light and airy consistency. Unlike glutinous rice, which clumps together during cooking, hom mali rice is dry, making it suitable for a variety of dishes. Hom mali rice has a delicate yet rich taste. In Thai cuisine, this rice is often served as an accompaniment to curries and grilled meats, but is also used in simpler dishes such as fried rice or even as a base for desserts.

To achieve its special aroma, texture and high quality, hom mali rice undergoes a multi-stage process. The first step begins in the rice paddies, where the rice is grown in flooded fields. Isan, central Thailand and the north-east are well-known cultivation regions. Once harvested, the rice is dried to reduce its moisture content. This is an important step, as excess moisture can lead to spoilage. After drying, the rice is peeled to remove the outer layer. In this form, the rice is referred to as ‘brown hom mali rice’ or ‘paddy rice’.The paddy rice is ground in a rice mill to remove the husk and the bran (the husk of the rice grain) so it is suitable for most uses. The grinding process is carried out carefully in order to preserve the quality of the rice while ensuring that the grains remain intact. 
This rice has become a symbol of quality thanks to careful cultivation and processing techniques. Hom mali rice is a fragrant jewel – and you can identify it via the green ‘hom mali’ seal on the packaging.