Close-up of grains of uncooked jasmine rice
Jasmine rice (Thai: ข้าวหอมมะลิ; RTGS: Khao Hom Mali; Thai pronunciation: [kʰâːw 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. 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. 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. To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form and sold as brown rice or shucked and sold as white rice. Most Southeast Asians prefer the white variety of jasmine rice.
Particular varieties of US-grown rice have been found to contain concerning levels of arsenic due to the historical use of arsenic based pesticides in some parts of the country. Rice from Thailand and India contain the least arsenic among rice varieties.
See also