Royal Umbrella’s Jasmine Rice is the highest quality original rice, known as Thai Hom Mali, straight out of the finest rice fields in Thailand. Known for its noticeable, beautiful fragrance reminiscent of sweet and nutty notes similar to popcorn or those of pandan leaves, jasmine rice is easy to cook and works well with most rice-based dishes.

 

Thai Hom Mali translates to Thai fragrant rice and has been grown and cultivated in Thailand for over 5,000 years and Royal Umbrella is proud to be the leading exporter of jasmine rice. This quality white rice is slender in shape and will become a little sticky and soft when prepared and cooked. Easy to use and for generations has been added to meals as a less glutinous (sticky) type of rice, however, it should be noted that jasmine rice is still at least three times more sticky than regular white rice. 

 

For best results, steam or use a rice cooker to prepare your Royal Umbrella jasmine rice. Always soak and rinse jasmine rice once using cold water before cooking. To cook, use 295ml (1 and ¼ cup) of water per 130g (1 cup) of rice. Bring water with rice to a boil on high, once the entire surface is bubbling stir the rice and turn the heat down to low, put a lid on the pan and simmer for 12 minutes. Try not to lift the lid as it will let the moisture out. Once your rice is cooked, take off of the heat and leave to stand with the lid on for another 10 minutes to allow the grains to soak up the steam and moisture. Finally, use a rice paddle or a spatula to turn and fluff up the jasmine rice.

 

Royal Umbrella jasmine rice doesn’t require extra seasoning or oil and goes well with grilled meals or stir-fries. Be careful not to overcook it as it can become too soggy. It can be used to make fried rice. Thanks to its somewhat sweet taste and fragrance, this Royal Umbrella Jasmine Rice pairs well with Thai green curry and fiery dishes, as well as with sweeter coconut-based curries or mango meals.