Jasmine rice

Jasmine rice

Jasmine rice ( _th. ; "kao hom mali"), sometimes known as "Thai fragrant rice", is a long-grain variety of rice that has a nutty aroma and a subtle and "pandan"-like ("Pandanus amaryllifolius"-leaves) flavor caused by 2-acetyl-1-pyrrolinecite journal
author = S. Wongpornchai, T. Sriseadka, S. Choonvisase
year = 2003
title = Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers ("Vallaris glabra" Ktze)
journal = J. Agric. Food. Chem.
volume = 51
issue = 2
pages =457–462
location =
pmid = 12517110
doi = 10.1021/jf025856x] .Jasmine rice is originally from Thailand. It was discovered as the Kao Horm Mali 105 variety (KDML105) by Sunthorn Seehanern, an official of the ministry of agriculture in the Chachoengsao Province of Thailand in 1954.Fact|date=January 2008 The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin.

See also

* Ambemohar
* Basmati rice
* List of rice varieties
* "Oryza sativa"
* Pecan rice
* Wehani rice

References


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