Throughout the years, I’ve often been asked these questions:
“Which rice should I use when I cook Thai food?” and “Which rice cooker is best for Thai rice?”
These are wonderful questions — because in Thailand, rice isn’t just a side dish; it is the heart of every meal. The Thai word for “to eat,” kin khao, literally means “to eat rice.” The rice you choose directly shapes the aroma, texture, and overall experience of any Thai dish.
Whether you're serving Thai curry, a quick stir-fry, refreshing Thai salads, or comforting street-food favorites, each recipe pairs best with a specific type of Thai rice.
In this guide, I break down the essential Thai rice varieties — including Thai Jasmine rice, Thai sticky rice (glutinous rice), riceberry, Thai brown jasmine rice, and more — along with tips for choosing rice in U.S. grocery stores and Asian markets.
This is the perfect starting point for building a Thai pantry that brings authentic, restaurant-quality Thai flavor right into your home kitchen, no matter where you live.
1. Thai Jasmine Rice (Khao Hom Mali) — the Everyday Favorite
Soft, fluffy, and naturally aromatic, Thai jasmine rice is the everyday rice in most Thai homes. Its fragrance reminds me of fresh pandan leaves and home kitchens filled with the warmth of curry and coconut.
Flavor & Texture:
Light, fluffy, and delicately floral.
Best With:
Thai curries, stir-fries, grilled meats, and family-style meals.
If you’re making one of our curry recipes—like Thai Red Curry Sauce or Thai Green Curry Sauce—this is the rice to serve alongside.
How to Cook Jasmine Rice (Stovetop):
- Rinse once or twice until the water runs clear.
- Use 1 cup rice : 1½ cups water.
- Simmer for 12–15 minutes.
- Rest for 5 minutes, then fluff gently with a fork.
2. Riceberry — the Modern Superfood Rice
One of Thailand’s proudest creations, Riceberry is a deep purple-black whole grain with a nutty taste and hearty texture. It’s rich in antioxidants and fiber—perfect for modern, health-forward Thai cooking.
Flavor & Texture:
Nutty, chewy, and satisfying.
Best With:
Grilled fish, Thai salads, or Buddha bowls.
I often pair it with my Thai Lemongrass & Chili Sauce or Thai Sweet Chili with Ginger Sauce for a fresh, balanced meal.
How to Cook Jasmine Rice (Stovetop):
- Soak for 20–30 minutes for softer texture.
- Use 1 cup rice : 1½ cups water.
- Simmer 25–30 minutes, then let rest before serving.
3. White Thai Sticky Rice (Khao Neow) — the Soul of the North
In northern and northeastern Thailand, sticky rice is the rice of choice. It’s steamed rather than boiled, rolled into small balls, and dipped into spicy salads and grilled dishes.
Flavor & Texture:
Sticky, glossy, and chewy.
Best With:
Laab, som tum, grilled meats—and mango sticky rice!
For a truly Thai experience, serve sticky rice with Thai Spicy Chili Sauce.
Traditional Steaming Method:
- Soak the rice for 4–6 hours or overnight.
-
Steam for 20–25 minutes until tender and translucent.
(Do not boil—sticky rice needs steam to become properly chewy.)
4. Black Thai Sticky Rice (Khao Neow Dum) — for Desserts & Coconut Dishes
This beautiful deep-purple rice is the secret to many Thai desserts. It has a natural sweetness and earthy flavor that pairs perfectly with coconut milk.
Flavor & Texture:
Earthy, nutty, slightly sweet.
Best With:
Coconut-based desserts, fruit, and puddings.
Try it with a drizzle of warm coconut cream—or use it in a twist on Mango Sticky Rice for extra color and nutrition.
Traditional Steaming Method:
- Soak 3–4 hours, then steam for 25–30 minutes.
- Or cook like brown rice using 1 cup rice : 1¾ cups water.
5. Brown Jasmine Rice — a Wholesome Twist
Brown jasmine rice keeps its outer bran layer, giving it extra nutrients and a lovely nutty aroma. It’s a favorite in my kitchen when I want a heartier, whole-grain meal that still feels distinctly Thai.
Flavor & Texture:
Nutty, hearty, and aromatic.
Best With:
Thai vegetable dishes, curries, and anything saucy.
Serve it with Thai Coconut Curry Sauce or Thai Yellow Curry Sauce for a cozy, nourishing meal.
Traditional Steaming Method:
- Use 1 cup brown jasmine : 1¾ cups water.
- Simmer 30–35 minutes, rest for 10, then fluff.
Pro Tip: Perfect Rice Every Time
A rice cooker takes the guesswork out of cooking rice—it’s every Thai home cook’s secret weapon.
Here’s how to do it:
- Rinse rice until the water is almost clear.
- Use the same ratio as above.
-
Choose the correct cooking mode:
• White Rice for jasmine rice
• Brown Rice for brown jasmine
• Multigrain for Riceberry
After cooking, let it rest 5–10 minutes, then fluff before serving.
Sticky rice can also be made in a rice cooker which yields softer texture, though steaming gives the best texture.
⭐ My favorite brand is Zojirushi — smart, reliable, and incredibly consistent.
It’s trusted by chefs, home cooks, food bloggers, content creators, and yes… even Uncle Roger (and me!). Zojirushi plays a charming melody when the rice starts and when it’s done, and it delivers perfectly cooked rice every single time.
If you’re building a Thai pantry or cooking Thai rice regularly, this is the rice cooker I always recommend.
Quick Guide: The Best Thai Rice for Every Dish
|
Meal Type |
Best Thai Rice | Dishes |
| Curries | Jasmine Rice | |
| Thai Dessert | White or Black Sticky Rice | |
| Thai Salad | Riceberry or White or Brown Jasmine Rice | |
| Grilled BBQ | White or Black Sticky Rice |
Where to Buy Authentic Thai Rice
Look for “Product of Thailand” on the label—that’s the best sign of quality and aroma. You can find authentic Thai rice in:
Asian grocery stores
Local international markets
Online Thai specialty shops
Then, stock up on your favorite Watcharee’s sauces to complete your pantry.
From My Kitchen to Yours
Every Thai dish begins with rice. Once you know which type fits your meal, everything else comes naturally—whether it’s a comforting curry night or a spicy grilled feast.
Start with jasmine rice to get comfortable, then explore sticky rice and riceberry as you cook more. Each grain carries a bit of Thailand’s story, and when you cook it with love, it becomes part of your story too.