Close-up of grains of jasmine rice

Jasmine rice (Thai: ข้าวหอมมะลิ; IPA: [kʰâo hɔ̌ːm malíʔ]), sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like (Pandanus amaryllifolius-leaves) flavor caused by 2-acetyl-1-pyrroline^[1]. 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.^{[citation needed]} The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin.

[edit] See also

• Ambemohar
• Basmati rice
• List of rice varieties
• Oryza sativa
• Pecan rice
• Wehani rice
• Glutinous rice

[edit] References

This food ingredient-related article is a stub. You can help Wikipedia by expanding it. v • d • e