Close-up of grains of jasmine rice
Jasmine rice (Thai: ข้าวหอมมะลิ [kʰâːw hɔ̌ːm malíʔ] or [kʰâw 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 named as 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. It is also known as Thai Hom Mali.
[edit] See also
[edit] References
- ^ S. Wongpornchai, T. Sriseadka, S. Choonvisase (2003). "Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)". J. Agric. Food. Chem. 51 (2): 457–462. doi:10.1021/jf025856x. PMID 12517110.
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