Right on Top: Phka Rumdoul Voted Best Rice in the World. Again

Cambodia’a jasmine rice, Phka Rumdoul, has once again been crowned the world’s best rice by the World Rice Conference held by The Rice Trade (TRT) in Phuket, Thailand. This is the fifth time Cambodian rice has received this award since it started participating in the Conference, with prior wins in 2012, 2013, 2014 and 2018.

Cambodian premium jasmine rice is grown in the wet season and is highly prized for its extra-long grain, soft texture and a distinctive flavour that exudes a strong, natural perfume. Cambodia’s Minister of Agriculture, Forestry and Fisheries, H.E. Dith Tina, expressed his congratulations on the win, which he said “is a source of pride for the nation.”

The World Rice Conference is held annually for the global rice community and its many related industries, and plays a helpful role in promoting a nation’s products on international markets. Cambodia first started formally exporting milled rice in 2008, with less than 30,000 tonnes. Since then, the industry has grown tremendously with almost 800,000 tonnes shipped in 2020. Exports dropped during the pandemic, although at 450,000 tonnes for the first nine months of this year, figures are already 10% ahead of 2021.

Phka Rumdoul Rice - Image by Khmer Times
Phka Rumdoul Rice – Image by Khmer Times

There are as many ways of preparing rice as grains in a bowl. But here is one of our favourites for you to enjoy a simple, sweet (and calorific) dessert at home.

Rice with Palm Sugar and Coconut Milk

Ingredients (for four people):

50g Glutinous rice
½tsp Salt
700ml Fresh coconut milk
200g Palm sugar
3tbs liquid palm sugar
100ml Coconut cream

Method:

Soak the rice in water for twenty minutes, then drain and add the rice to a saucepan, along with the salt and half the coconut milk. Bring to a boil, reduce the heat and simmer for five minutes, stirring occasionally, until the rice softens. Add the palm sugar and coconut milk to the rice, stir and then simmer for five minutes until the rice becomes translucent. Add the liquid palm sugar and cook for another two minutes.

Divide the rice among four bowls, then drizzle with a tablespoon of coconut cream, serve hot and savour…

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