Welcome to South-East Asia's

Favourite Rice Brand

Jasmine Hom Mali Rice

A premium grain rich in nutrients vital for health. Known for its aromatic fragrance and delicate texture, this Thai variety boasts essential vitamins and minerals like iron, fibre, B vitamins, and antioxidants, offering a nourishing choice for a balanced diet and culinary delight.

Basmati Rice

Renowned for its aromatic fragrance and elongated grains, is a staple in many cuisines. This long-grain rice is rich in carbohydrates, low in fat, and contains essential nutrients like B vitamins and minerals such as selenium and magnesium, contributing to a balanced diet and overall health.

Long Grain White Rice

A staple grain worldwide, offering versatility and simplicity. Its neutral flavour and fluffy texture complement various dishes, such as stir-fries, curries, or alongside savoury meats. A canvas for flavours, it harmonizes with diverse cuisines, enhancing meals with its comforting and adaptable nature.

Brown Rice

Whole grains packed with nutrients like fibre, vitamins, and minerals, stands out for its health benefits. Its bran and germ layers remain intact, offering improved digestion, reduced risk of heart disease, and steadier blood sugar levels. This nutty, wholesome grain is a stellar addition to a balanced diet.

Featured Recipe of the Month

Hainanese Chicken Rice

is a delicious dish with tender poached chicken,

best served with ISTANA Royal Jasmine Hom Mali rice, accompanied by flavourful sauces.

Here’s a basic recipe for Hainanese Chicken Rice:

Ingredients:

For the Chicken:

- 1 whole chicken

- 5 slices of ginger

- 5 stalks of spring onions

- Salt

For the Rice:

- 2 cups ISTANA Royal Jasmine Hom Mali rice

- 3 cups chicken stock (from poaching the chicken)

- 3 cloves garlic, minced

- 2 slices ginger

- 1 pandan leaf (optional)

- Salt

For the Sauces:

- Soy sauce

- Sesame oil

- Chilli sauce or freshly chopped red chillies

- Ginger paste

- Garlic paste

Preparing the Chicken:

1. Rinse the chicken inside and out. Season the cavity with salt.

2. In a large pot, bring water to a boil. Add the chicken, ginger slices, and spring onions.

3. Reduce heat to low and simmer for about 30-40 minutes until the chicken is cooked through. You can test doneness by piercing the thigh and ensuring the juices run clear.

4. Once cooked, remove the chicken and plunge it into a bowl of ice water to stop the cooking process. This helps to keep the chicken skin firm.

5. Let the chicken cool, then chop it into serving pieces.

Making the Rice:

1. Rinse the rice until the water runs clear. Drain well.

2. In a pot or rice cooker, heat a bit of oil and sauté the minced garlic and ginger until fragrant.

3. Add the drained rice and stir-fry for a couple of minutes.

4. Pour in the chicken stock (from poaching the chicken) and add the pandan leaf if using. Season with salt.

5. Cook the rice as you normally would in your rice cooker or pot.

Preparing the Sauces:

1. Mix soy sauce and sesame oil together for one sauce.

2. For the other sauce, mix chili sauce or chopped red chilies with ginger and garlic paste. Adjust quantities based on your taste preference.

Serving:

1. Serve the chicken pieces on a plate with cucumber slices as garnish.

2. Serve the fragrant rice alongside.

3. Present the sauces in separate small bowls.

Enjoy:

To eat, dip the chicken pieces into the sauces and enjoy them with spoonfuls of the fragrant rice. Don’t forget to sip the soup from poaching the chicken – it's flavourful!

Feel free to adjust the seasoning and sauces according to your taste preferences. Traditional Hainanese Chicken Rice has a delicate balance of flavours that vary slightly from one cook to another.