Jasmine rice

Informally called Khao Suay which means โ€˜beautiful rice,โ€™ Jasmine Rice (Khao Hom Mali, เธ‚เน‰เธฒเธงเธซเธญเธกเธกเธฐเธฅเธด) is so deeply entrenched in the psyche (and pantry) of the shared national experience that the phrase Kin Khao – which means to eat food – literally means โ€˜to eat riceโ€™.

Read our post on how to cook jasmine rice

Not to overstate it – but rice is entirely central to Thai food. Jasmine rice is a long-grain variety which has a slightly floral hint to it. When cooked, the soft, yielding grains give substance to the overall meal.

On the other hand, Thai Sticky Rice (Khao Niao, เธ‚เน‰เธฒเธงเน€เธซเธ™เธตเธขเธง) requires less water to cultivate and is consumed predominantly in Isaan and the Northern Highlands of the country where water is more scarce.

Recipes using jasmine rice:

Sticky rice is a glutinous grain, soaked for around four hours and then steamed dry. The rice is then plucked with the fingers, rolled into a little ball and used for scooping up the dishes around the table.

And at the end of a meal, it is not uncommon to see appreciative diners put their hands together in a Wai and thank the rice for filling their bellies.

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