Jasmine rice

Jasmine rice is an aromatic long-grain rice, especially associated with Thailand, that cooks to a soft, slightly sticky texture. Its floral aroma comes largely from the compound 2-acetyl-1-pyrroline.

2-Acetyl-1-pyrroline: A volatile aromatic compound that gives cooked rice and other foods a popcorn-like, pandan-like scent. This compound is a principal source of jasmine rice’s characteristic fragrance.
Thailand: A country in Southeast Asia and a major producer and exporter of rice. Thailand is especially associated with jasmine rice and its commercial identity.
Rice cooker: An appliance that cooks rice with controlled heating and often switches to warming after the water is absorbed. A rice cooker offers a consistent way to prepare jasmine rice without excessive agitation.
Basmati rice: An aromatic long-grain rice traditionally grown in the Himalayan foothills and known for its distinctive fragrance and elongation when cooked. Basmati is another fragrant long-grain rice, but it usually cooks drier and more separate than jasmine rice.
Amylose: A mostly linear starch molecule whose proportion in rice influences cooked-grain firmness and stickiness. Jasmine rice’s starch composition helps produce its tender, slightly sticky texture.
Khao dawk mali: The Thai name for jasmine rice, literally meaning “white rice flower.” The name evokes the rice’s pale grains and fragrant character.
Steaming: A cooking method that uses hot vapor to transfer heat to food. Steaming can cook jasmine rice while helping its grains retain shape and aroma.
Sticky rice: Rice with very low amylose content that becomes cohesive and markedly sticky when cooked. Jasmine rice is slightly sticky, but it does not form the dense, cohesive mass typical of sticky rice.
Rice: The edible seed of grasses in the genus Oryza, cultivated as a staple food worldwide. Jasmine rice is a fragrant, long-grain type of rice.
Thai Hom Mali rice: A Thai fragrant-rice designation associated with high-quality jasmine rice, including the recognized KDML 105 and RD 15 varieties. This designation identifies the best-known Thai jasmine-rice category.

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