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Jasmine Rice
its immigration from Thai
and residency in the USA
day III


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Thai Hom Mali Rice, popularly known as "jasmine rice," is an original species developed by a local Thai farmer and improved to be a premium white rice with pandan-like aroma, globally known for its quality, long grain, curled-up tips, and clear, glossy exterior.

When cooked, the rice maintains its white color and long grain, although the texture becomes tender, fragranced with a fresh, appetizing aroma that goes well with almost all savory dishes. Hom Mali rice is filled with nutritional substances: vitamin B1, B2, niacin, carbohydrates, protein, and minerals such as iron, calcium, and phosphorous.

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This species of rice was first found in Bang Khla district, Chachoengsao province. In 1950-1951, a farmer in Bang Khla stored 199 specimens of this species. He later moved to Khok Samrong district, Lop Buri province, and in 1955 he had the species purified there.

In 1959, the comparisons performed among species of rice from the regions revealed that this particular types possessed higher quality with higher yield and better fragrance and gave it the official name "Khao Dok Mali Rice 105," later called "jasmine fragrant rice" or "jasmine rice," as it is known overseas. Presently, it is grown in eight northeastern provinces and covers approximately 2.1 million rai (over 800,000 acres). Currently, the best Hom Mali rice in Thailand is grown in the Northeast.

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Although there is a number of species of Hom Mali rice, the one officially selected and promoted is "Khao Dok Mali Rice 105," which represents most of the Hom Mali rice grown in Thailand.

Hom Mali rice not only gives off a unique fragrance while it is being cooked, but after it is cooked, the grains become tender, held together loosely by natural moisture, and with a heavenly flavor. Many consumers do not want any other rice once they get to taste this wonderful specimen.

These attributes are for the "new crop" of Hom Mali rice, when it is marketed soon after its harvest and properly stored before consumption, so it tastes delicious and needs less water to cook.

The "old crop" is stored five to six months after harvesting. The fragrance fades slightly, and its unique tenderness and moistness after cooking are gone, although the taste is about remains the same. It needs more water to cook but it does not become tough, the way other species do.

Because Hom Mali rice is "light-weight rice," it is ready for harvest sooner than other species, around the end of November. Consumers can get the "new crop" around that time and later go back to the old crop. Hong Kong and Singapore are the most avid consumers of Hom Mali rice, so the new crop price soars at the end of every November.

The quality of Hom Mali rice, and its appeal to consumers, rests on its fragrance and quality after being processed or milled into raw white rice. Its fragrance comes from the aromatic oil in it, which evaporates if it is poorly stored. There are several methods for preserving the quality:

Hom Mali rice should be harvested sooner than other species. The beginning of its harvesting season is set for November 20, when most species' grains are ripe enough for growing seeds but not for harvesting or consumption. In the case of Hom Mali rice, if it is harvested at the same time as others, the grains will be too ripe and lose their unique fragrance, tenderness, and taste.

In addition, harvesting while its panicles still extend upward is also easier and faster; most of the grains are kept intact, resulting in a higher yield and better price.

Before the hulling process, the panicles should be sun dried along the edge of the paddy field or right in the field itself, for no longer than three days, so the grains do not become brittle because of alternating exposure to the sun during the day and dew at night. Completely sun-dried rice will help preserve the quality and attributes of the grains if the farmers cannot sell their lot in time and need to store it in a silo.

Farmers used to hull rice with the help of machines because it was faster and more convenient but at the cost of many broken grains, so they have gone back to basics and do it manually to preserve the quality of the perfectly dried rice.

Each year, Thailand produces approximately three million tons of Hom Mali rice, or 10% of its total rice production, 75% of which is for local consumption while 25% is for export. Hom Mali rice is a major economic commodity that earns Thailand over 20 billion baht in export value, or 25-30% of the total rice export value.

Its major importers are Asia and the United States (60% and 20% respectively). The rest is shipped to Europe, Africa, and Oceania. During 1993-2001, Thailand exported Hom Mali rice to the USA at an average of 250 billion tons annually. (Source)


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