Rice masters and farmers on the growth of Cambodia’s ‘white gold’

With the world coming to the realisation that Cambodia produces some fine fragrant rice, the Kingdom’s farmers are beginning to detect the sweet smell of success. Will Jackson reports.

Chef Luu Meng treats his rice like fine wine. Bringing a bowl brimming with raw fragrant jasmine grains close to his face, he gently inhales the aroma. “Can you smell that?” he asks, proffering the bowl. “The milky smell is the sign of real quality.”

The famous chef and rice connoisseur – whose restaurants Malis and Topaz are among Phnom Penh’s best – is crazy about what he calls Cambodia’s “white gold”.