ingredient information
Rice Thai Hom Mali
Jasmine rice (Thai: ???????????; IPA: [k?âo h???m malí?]), sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like (Pandanus amaryllifolius-leaves) flavor caused by 2-acetyl-1-pyrroline[1]. Jasmine rice is originally from Thailand. It was discovered as the Kao Horm Mali 105 variety (KDML105) by Sunthorn Seehanern, an official of the ministry of agriculture in the Chachoengsao Province of Thailand in 1954.[citation needed] The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin. Thai cuisine blends five fundamental tastes: sweet, spicy, sour, bitter and salty. Some common ingredients used in Thai cuisine include garlic, chillies, lime juice, lemon grass, and fish sauce. The staple food in Thailand is rice, particularly jasmine variety rice (also known as Hom Mali rice) which is included in almost every meal. Thailand is the world's largest exporter of rice, and Thais domestically consume over 100 kg of milled rice per person per year.[33] Over 5000 varieties of rice from Thailand are preserved in the rice gene bank of the International Rice Research Institute (IRRI), based in the Philippines. The King of Thailand is the official patron of IRRI.[42] Thai society has been influenced in recent years by its widely-available multi-language press and media. There are numerous English, Thai and Chinese newspapers in circulation; most Thai popular magazines use English headlines as a chic glamor factor. Most large businesses in Bangkok operate in English as well as other languages. Thailand is the largest newspaper market in South East Asia with an estimated circulation of at least 13 million copies daily in 2003. Even upcountry, out of Bangkok, media flourishes. For example, according to Thailand's Public Relations Department Media Directory 2003-2004, the nineteen provinces of northeast Thailand themselves hosted 116 newspapers in addition to radio, TV and cable.