Thai Hom Mali Rice
100% Long Grain Thai Hom Mali Rice
THAI HOM MALI RICE is well known for its especially tender texture and unique natural aroma. It is also known as Premium Thai Jasmine Rice, which is the world’s finest rice, originated in the North-eastern provinces of Thailand. To guarantee on WONNAPOB’s THAI HOM MALI RICE, the Certification Mark that shows on our package convey our message to our customer that our THAI HOM MALI RICE can be confident in the in the finest quality of THAI HOM MALI RICE because very grain has gone through stringent quality inspection and control.
Jasmine Red Rice Packaging
1 kg
5 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) 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.
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.
Nutrients
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350CALORIES18%
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1gFATLOW 1%
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0mgSODIUMLOW 0%
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0gSUGARLOW 0%
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0gFIBER0%
How to cook rice
Great Choice For Jasmine Green Rice
Green Curry With Chicken
Ingredients
- 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
Preparations
- 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.
- 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.
- Add Kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.