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Thai Jasmine Rice

100% Long Grain White Rice

Thai Jasmine Rice is known as Thai Fragrant Rice, which grows mainly in the Central provinces of Thailand. With its unique characteristics: quality, natural aroma, taste, and tender texture, consumers in countries where rice is a staple food are familiar with Thai Fragrant rice.


Jasmine Green Rice Packaging

1 kg

1 kg

5 kg

5 kg

10 kg

10 kg

1kg bag is a durable portable package with a see-through material. It is suitable for small families or small rice consumption, which prefers not to stock too much at home.

PET plastic (Polyethylene terephthalate) is used for 5 kg packaging. PET is globally recognized as a safe, recyclable packaging material. Ziplock is designed for 5 kg packaging as well which is good for rice preserving and recycling bags

Gravure printed multi layer polypropylene bags for 10 kg packages. The high quality photographic print and laminate with BOPP Film which is based on customer requirements. It is the best to keep dried food and prevent rice from moisture.

PE Bag (Polyethylene)

PE Bag (Polyethylene) is primary used in packaging. PE bags also provide the following benefits: high quality packaging, quick lead times in manufacturing, a variety of printing options, approved for FDA use, excellent moisture protection and flexibility in size, colors and style.

GMO free

Wonnapob provides and supplies the best "vitamin enriched rice products" through our up-to-date automatic rice processing equipments. Our products are GMO free , healthy, and safe for the environment.


1/2 cup (dry) of rice (100g) provides...
  • 350
  • 1g
    LOW 1%
  • 0mg
    LOW 0%
  • 0g
    LOW 0%
  • 0g

How to cook rice

Put 1 cup of rice and 1.5 cups of water
Put 1 cup of rice and 1.5 cups of water into microwave-safe bowl
Put 1 cup of rice and 1.5 cups of water

Great Choice For Jasmine Green Rice

Green Curry With Chicken

Green Curry With Chicken


  • 1/4 cup green curry paste
  • 350 grams chicken breast or thigh, cut in bite-size pieces
  • 1 1/4 cups coconut milk
  • 1/4 cup thai basil leaves
  • 2 eggplants, cut into small pieces.
  • 1/2 cup chicken stock
  • 2 teaspoons palm sugar
  • 3 tablespoons fish sauce
  • 2 red chilies, sliced diagonally
  • 4 kaffir lime leaves


  1. Bring 1/2 cup of coconut milk (use the trick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.
  2. Add the chicken and stir for 1 - 2 minutes, add fish sauce, sugar, keep stirring for another minutes then add cut eggplant, the remaining coconut milk and chicken stock. Cook over medium heat until the chicken is cooked and eggplant is tender.
  3. Add Kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.