Thai Hom Mali - the most delicious fragrant rice in the world

Thai "Hom Mali" Rice is the world's foremost traditional strain of rice with a natural fragrance similar to the pandanus plant. Though several other countries have tried to grow this variety, none has been successful in preserving its distinct aroma, texture and taste.

Thai Hom Mali Rice - "Hom" for its gentle, unique aroma and "Mali" for its jasmine white appearance - is the official name of Thailand's finest fragrant rice. Hom Mali is photo-sensitive.This means that the growing cycle needs certain day/night cycle length during its growing cycle which results in a quite narrow range of geographical latitude for best growing conditions. Thai Hom Mali Rice is best grown in Thailand's Northeastern Region (ESAN).

Combined with low intensity, organic agriculture that support a rich, living soil we produce the finest and most delicious quality Thai Hom Mali Rice: long grain, silky smooth, pure white, a tender texture when cooked and of distinct fragrance.

Currently there are two Hom Mali sub-varieties - Khao Dok Mali 105 and Gor Kor 15. While both sub-varieties produce similar quality of cooked fragrant rice, the Gor Kor 15 has a slightly shorter growing cycle..

Most of our farmers grow mainly or exclusively 105. The transition to machine harvest eliminates the need to stretch harvest time by having two varieties with different cycle length and 105 is more tolerant to variations in rainfall during early development stages.

If the yearly heavy spring and summer rain arrives in time farmers start planting seedlings from late June to July and replant in July and August. The end of a rainy season is around the beginning of November. Farmers will begin harvesting in late November, when there is low humidity since there is cool wind from China.

The dry season is appropriate for harvesting, drying, and threshing. Average rainfall from mid November to end of January is close to zero.

Thai Hom Mali Rice has an international reputation for its appearance and cooking texture and for its aroma, which is subtle yet fragrant. It is also the grain's versatility as a cooking staple that has made it such a mouth-watering prospect for consumers around the world.

Let me give you a short illustrations of the quality:

A pilot of Air India told us abou this experience with Hom Mali:
"After I started to fly the route to Thailand regularly I usually ate Hom Mali during my stopovers in Thailand and I started to really like it. Until then I had always considered Basmati the "Best of the Best". When I took a 5 kg bag of Hom Mali back home, my wife was very sceptical of cooking an non-indian rice.
"This can't be anything good!" was her intial comment.
Already after the first meal she was impressed and today I have to bring Hom Mali almost each trip because my kids, my wife and also a lot of my extended family only want to eat Hom Mali."


A Premium Choice: Brown Hom Mali

In many instances people do not like to eat Brown Rice because fo the earthy taste and relatively coarse texture. Many healt contientious mothers just do not succeed in convincing their family to accept Brown Rice as the norm.

With Hom Mali mothers will have much less problem to convince their kids to eat Brown Rice. Hom Cargo Rice has such a very pleasant buttery, melting texture and aromatic taste. Compare Cooked Brown Hom Mali with any other Cooked Brown Rice and you will agree with me instantly.