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Yum Asia Thai rice mill
Yum Asia rice getting inspected
Yum Asia rice quality control
PREMIUM AND CAREFULLY SELECTED

About Our Rice

Why Choose Yum Asia Brand?

WE DON'T CHOOSE ANY OLD RICE

For each grain chosen we test for aroma, taste, texture, shape, purity, ethical harvesting and much more...

GENEROUS PROPORTIONS

We simply don't do small portions. For example, the most popular rice we have is packaged in generous resealable 5kg pillow bags.

GOOD IN PANS - BETTER IN RICE COOKERS!

Picked to work well in saucepans but cooks amazingly in good rice cookers.

FULLY COMPLIANT

Rice is only chosen if it acheives the correct grade and meets various certifications such as GMP, GHP, HACCP international standards.

ONLY THE BEST PADDIES AND MILLS

Where our rice originates

Thailand, Pakistan and Vietnam

Our rice is grown in either Roi et, in North Eastern Thailand (Jasmine and Riceberry) ,  Pakistan at the foothills of the Himalayan mountain range (Basmati rice) or the finest paddy fields of Vietnam (Koshihikari). All our growing areas are prime grounds for growing their own respective speciality grains and are world renowned.

Yum Asia rice paddies
Himalayan water feeding Yum Asia rice paddies
Yum Asia rice paddies

The Popular Grains

Here is a summary of the more commonly eaten rice

White Jasmine Rice

Our number 1 selling white rice. This versatile long grain rice is often used in Asian dishes with it's inoffensive fragrant jasmine aroma, great medium fluffy but firm texture beautiful taste. The very best variety is known as Hom Mali jasmine rice.

Brown Jasmine Rice

With a more chewy bite long grain brown rice is a healthier alternative to white jasmine rice. More nutty and grainy in taste and texture the Hom Mali jasmine variety is the tastiest you can buy.

White Basmati Rice

Largely used in central Asian cuisine this very long grain (often over 6.5mm) is the ideal rice compliment to Indian curries. It's simple faintly nutty often earthy taste works so well with spices that you won't want to stop eating.

Brown-rice-background

Riceberry Rice

A relative newcomer to rice markets and cuisine this berry coloured firecracker of a grain is full of flavour, nutritional value and health benefits. Can be mixed with normal white rice for a unique (and pretty) combination.

Sticky Rice

Also known as glutinous rice this can be short or long grain. Used in Asian dishes fabulous desserts such as mango sticky rice it's slight aroma is really unique.

Short Grain (Sushi Rice)

Shorter and fatter plump grains which is commonly used to make Sushi rice due to it's stickier texture due to higher amounts of amylopectin.

Note that sushi rice is not actually a rice - it's just a way of cooking and preparing short grain rice.

Hands Removing Ninja Bowl From White Sakura

Tips for cooking perfect rice

There are many different ways to cook rice. Some are better than others. Check out our advice for great tasting rice every time.

Use a good rice cooker

Whilst not essential a good rice cooker with fuzzy logic technology does more than simply boil the rice. It steams, braises and other cooking techniques to achieve optimal taste, texture and aroma.

Use a saucepan but do it right

The most common method of cooking rice is the boiling method in a saucepan. Often a lot of nutrients are lost in this method but if the process involves some steaming then the results can be satisfactory

Use good quality rice

Use a good quality grain which doesn't have many broken grains. If using a rice cooker choose the right function for the rice you are cooking. Do not use pre-cooked rice.

Wash your rice if needed

Not all rice needs washing but if your rice is particularly starchy then run through cold water using a sieve or similar until the water runs more clear.

Use the right amount of water

Different rice types require different amounts of water. This amount is also determined by the amount of rice you are cooking. You can either use rice cooker bowl level lines to assist with this or try work out the ratio of rice to water yourself.

Leave to rest

When finished cooking in either a pan or a rice cooker remove the cover, gently stir the rice to release excess moisture and leave it to stand for a few minutes. Leaving on keep warm in a rice cooker with the lid shut after stirring works best.