Jasmine rice

ข้าวหอมมะลิ / khao hom mali

Flavor and role

A slender long-grain rice with a delicate floral aroma (similar to pandan). Cooked, it is soft and slightly sticky.

Typical dishes and uses

Rice with pad kaprao, nasi lemak (coconut rice), Thai fried rice, green curry.

Substitutes

Basmati rice 1:1 (different aroma) or regular long-grain rice. Use about 1.25 cups water per 1 cup rice.

Storage

Keep in an airtight container in a cool, dry place at room temperature. The aroma fades, so use within 3-6 months of opening.

Main countries

Thailand · Vietnam · Cambodia

Used in this book

Pad Kra Pao with Fried EggChicken AdoboNasi GorengThit Kho (Vietnamese Caramel Pork and Eggs)Nasi LemakBeef and BroccoliThai Green Curry with Chicken (Gaeng Keow Wan)Hainanese chicken riceSinigang na Baboy (Pork Tamarind Sour Soup)Soto AyamThieboudienne (Senegalese Fish and Rice)Thai Red Curry Coconut AlbóndigasBánh Mì Rice BowlCrispy-Skin Chicken Adobo with Garlic ChipsEgg Drop Gravy Rice Bowl with Garlic Chilli CrunchGado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut SauceGreen Curry Fried Rice with Crispy Fried EggSlow-poached Hainanese chicken riceThai-Style Coconut Chicken and Squash CurryKhao Soi Fried RiceLaksa Butter Fried RiceCrispy Lumpia Rice BowlMohinga with Fish-Bone Broth, Toasted Rice and Crispy ShallotsMohinga Fried Rice with Toasted Chickpea CrunchNasi Goreng Spesial with Prawns and Crispy ShallotsCrispy Nasi Goreng Rice BitesNasi Lemak with Spiced Fried Chicken (Ayam Goreng Berempah)Hand-Chopped Pork Kra Pao with Crispy Fried BasilPhở-Spiced Beef Fried RiceSatay Chicken Rice Bowl with Crispy ShallotsSoto Ayam Lamongan with KoyaSoto Fried Rice with a Golden Broth ShotRestaurant-Style Thieboudienne with Fish Stock and NététouThit Kho To (Clay-Pot Caramel Pork Belly with Pickled Bean Sprouts)Tom Kha Creamy Chicken Rice BowlCrispy Tom Yum Fried Rice with Jammy Egg

Updated 2026-10-10