Jasmine rice (; kao hom mali) is originally from Thailand. It is a long-grain variety of
rice that has a nutty aroma and subtle and pandanus leave-like flavor. This rice should be rinsed before cooking to rid it of extra starch. The grains will cling when cooked, though having less
amylopectin, it is less sticky than other rices. Most households in
Thailand consume this type of rice and it is commonly found in
supermarkets, this type of rice is mainly used for many types of rice dishes or plain white rice in Thailand.
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A fragrant long grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked. The length of each grain four to five times its width.
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