Grower Story | Aged eighteen months: the Thai rice we buy

Fresh rice is wetter and clumps in the pot. Aged rice cooks up separate and fragrant, and the mill we buy from stores its jasmine crop for eighteen months before it moves.

That means carrying a year and a half of inventory, which is why most large buyers skip it.

The payoff is in the pot: light, distinct grains and an aroma that fills the kitchen before the lid comes off.