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Pastes and spices on rice - Country of origin - Thailand
Explore Asian pastes and rice seasonings made to flavour cooked rice quickly and easily, adding depth, aroma, and a more exciting finish to everyday bowls, side dishes, and meal prep.
AHG Rice paste Nasi Lemak 50 g
AHG Rice paste Nasi Goreng 50 g
AHG Rice paste Indian Biryani 50 g
AHG Cantonese paste for rice 50 g
Articles
Cantonese Fried Rice (Quick Canton-Style Rice with Egg, Chicken & Veg)
This Canton-style fried rice is the kind of flexible, weeknight-friendly dish you can build from what’s already in your fridge: cold rice, eggs, a little meat (or seafood), and crisp vegetables. The key is simple technique—high heat, quick cooking, and rice that’s properly cooled—so every grain stays separate and flavorful.
Indian Chicken Biryani Rice (Layered, Aromatic & Restaurant-Style at Home)
Biryani is the iconic Indian layered rice dish where fragrant basmati, warmly spiced meat, and caramelized onions come together in one pot. This home-friendly version keeps the classic “par-cook, layer, steam” method—so you get fluffy grains and deep flavor without complicated equipment.
Nasi Lemak (Malaysian Coconut Rice) with Sambal, Anchovies & Peanuts
Nasi lemak is Malaysia’s iconic comfort meal: fragrant coconut rice served with spicy sambal, crunchy peanuts, salty fried anchovies, cucumber, and egg. This home-friendly version keeps the classic balance of creamy, hot, sweet, and crisp—perfect for brunch, lunch, or a quick “rice bowl” dinner.
Pair your seasoning with the right grain for the dish: try fragrant Jasmine rice , light and separate Basmati rice , or sticky Sticky rice for classic Asian-style textures.
