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After cooking, it has a long grain with a moist and delicate feel. Its distinguishing feature is possibly the fragrant fragrance of pandan during cooking. The rice was initially planted in Thailand, which continues to produce the greatest Thai Hom Mali Rice.
When cooked, it has a juicy and soft texture with a somewhat sweet flavor. When cooked, the grains cling and become slightly sticky, albeit they are less sticky than glutinous rice (Oryza sativa var. glutinosa) because it contains less amylopectin.
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