How is Steamed Rice used in Thai cooking?

Steamed rice - usually white jasmine, khao hom mali - is the soft, fragrant grain at the centre of the central and southern Thai table. Named after the jasmine flower for its sweet scent, it cooks up tender and slightly clingy, the everyday rice eaten with almost everything. In Thailand rice is the meal, and the dishes are what you eat with it. It's the gentle, neutral base that carries the bold flavours of curries, stir-fries, and dips - the calm centre of a spicy spread.

Can I cook with Steamed Rice in a Chiang Mai cooking class?

Yes - we use Steamed Rice in our hands-on classes. Explore them on our Cooking Classes page.

Steamed Rice - Thai Rice Varieties | Thai Akha Kitchen

Steamed rice - usually white jasmine, khao hom mali - is the soft, fragrant grain at the centre of the central and southern Thai table. Named after the…

Steamed Rice - Thai Rice Varieties | Thai Akha Kitchen Steamed rice - usually white jasmine, khao hom mali - is the soft, fragrant grain at the centre of the central and southern Thai table. Named after the…