Jasmine rice

Jasmine rice (also known as Thai fragrant rice) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of pandan (Pandanus amaryllifolius) and popcorn, results from the rice plant's natural production of aroma compounds, of which 2-acetyl-1-pyrroline is the most salient. In typical packaging and storage, these aromatic compounds dissipate within a few months. This rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice.

Origin and production

Jasmine rice is originally from Thailand. The name "jasmine" refers to the color of the rice, which is as white as the jasmine flower. It is cultivated primarily in Thailand (Thai hom mali or Thai fragrant rice), Cambodia (angkor kra'oup or Cambodian jasmine rice), Laos, and southern Vietnam. It is also cultivated in the U.S. states of Texas and Arkansas.

Cooking

Jasmine rice is traditionally cooked by steaming, or by boiling in an excess of water (the pasta method). Steaming preserves the stickiness of the rice, which is an important element in East Asian cuisine, while the pasta method reduces stickiness.

Nutritional value

Jasmine rice is high in carbohydrates and calories, as is typical for all rice varieties. However, it is low in fat and protein. It also lacks many vitamins and minerals, so it should be eaten as part of a balanced diet.

See also

• Basmati
• Rice
• Thai cuisine
• Vietnamese cuisine

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  Uncooked Thai jasmine rice
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