Thai rice

Thai rice refers to varieties of rice cultivated and traditionally consumed in Thailand. The most well-known type is Jasmine rice, a long-grain variety with a distinct floral aroma and flavour. It is a staple food in Thailand and a popular ingredient worldwide, often steamed or boiled for consumption.

Manufacturers use Thai rice primarily as a carbohydrate base in a wide variety of dishes. Its subtle flavour and soft texture make it suitable for absorbing sauces and spices, commonly featuring in ready meals, curry dishes, and as a side to main courses. Jasmine rice, in particular, is valued for its aromatic qualities.

Thai rice is a foodstuff, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a whole grain, it provides carbohydrates for energy, fibre, and some B vitamins. Dietary guidelines from the NHS and the Eatwell Guide recommend that grains, including rice, form a significant part of a balanced diet. Evidence does not suggest adverse health effects from the consumption of rice at typical dietary levels.