RICE

Jasmine rice (kao hom mali - Thai) has a particular aromatic quality described as perfumed or floral; a long-grain rice. Moist in texture, it clings together after cooking. This rice should be rinsed before cooking to rid it of extra starch.

White glutinous rice (sweet/ sticky rice) are soak for several hours, sometimes overnight, before cooking. It is a short, fat grain, having an opaque white colour when raw and turns translucent when cooked. Glutinous rice does not contain dietary gluten, and thus should be safe for gluten-free diets.

Black glutinous rice are unpolished, wholegrain glutinous rice. It is reserved for sweet dishes throughout South-east Asia. When soaked in water and cooked, the grains turn a deep reddish-purple colour. It has a distinct nutty flavour, often eaten as a snack, sweetened with coconut milk and sugar.

Japanese rice is a short-grain variety of rice which is characterized by its unique stickiness and texture. Rice is eaten in several ways in Japan, as plain rice or often with a topping of furikake, natto or nori, as well as for sushi. Leftover rice is often reused as ochazuke (rice with green tea) or chahan (fried rice).