Khao Hom Mali

Jasmine Rice
Jasmine rice is theking of rice to Thais. It is unique in the world of white rice and held in highregard for its fragrance, texture and translucence. Most white rice will havethe prized grain length but lack flavor, fragrance and a mildly chewy texture.
Brown jasmine rice isthe same fragrant rice, but with the bran attached. Nutty in flavor, it has thesame aromatic qualities and a slightly chewy mouthfeel.
The only time to adjustyour water-to-rice ratio is when the bag says “new crop.” Jasmine rice isharvested and released to market once a year. This “new” rice has a higherpercentage of residual moisture in the grain, which requires less water andcooks up soft. Reduce your water by 10% to 15% when cooking new-crop rice.Jasmine rice is a 3-to-1 yield, so 1 cup raw will make 3 cups cooked.
Portions:4
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Ingredients

White Jasmine Rice

  • 1 cup 195 g Thai long-grain jasmine rice (Hom Mali rice)
  • 1¼ cups 300 ml water

Brown Jasmine Rice

  • 1 cup 195 g Thai long-grain brown jasmine rice
  • 1½ cups 360 ml water

Rice Cooker

  • 1 cup 195 g Thai long-grain jasmine rice
  • 1 cup 240 ml water

Instructions

  • Add the rice to a fine-mesh strainer and rinse under cold running water while swirling with your fingers.
  • Wash the rice like this for about 30 seconds, and then rinse for about 1 minute.
  • Allow the rice to drain well for 1 to 2 minutes.
  • You can hold the rice in the fridge after washing for up to overnight.
  • Add the rice to a 2-quart (1.
  • 9-L) saucepan, then add the water.
  • Insert your index finger into the pot until you are touching the top of the rice with your fingertip.
  • The water should reach the first knuckle.
  • Set the heat to high and bring the water to a boil.
  • As soon as the water reaches a boil, give the rice a good stir, reduce the heat to a low simmer and cover the pot.
  • After 20 minutes, turn off the burner, remove the pot from the heat and let the pot sit for at least 15 minutes before fluffing with a fork and serving.
  • If you are using a rice cooker, set the rice cooker to cook.
  • For cookers that just have an on and off button, this process might be as simple as pushing an “on” or “start” button.
  • For fancy machines, select the type of rice and let it work.
  • Cookers that automatically switch from cook to warm might never let the rice rest properly, which means it will keep cooking until it gets mushy.
  • I like to turn off those types of cookers after 30 minutes, fluff, then let the rice keep warm.

Notes / Tips / Wine Advice:

Pro Tip:
If you can find them, adding six dried butterfly pea flowers will make a beautiful blue-colored rice.
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Course Rice
Cuisine Thailand