Jasmine rice

Jasmine rice(Thai:ข้าวหอมมะลิ;RTGS:Khao hom mali;Thai pronunciation:[kʰâːwhɔ̌ːmmalíʔ]) is a long-grain variety of fragrantrice(also known asaromatic rice). Its fragrance, reminiscent ofpandan(Pandanus amaryllifolius) and popcorn,results from the rice plant's natural production of aroma compounds, of which2-acetyl-1-pyrrolineis the most salient.A rapid loss of aromatic intensity leads manySoutheast Asiansand connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice.Jasmine rice is a variety ofOryza sativa.
Jasmine rice is grown primarily inThailand(Thai hom malior Thai fragrant rice),Cambodia(phka rumduolor Cambodian jasmine rice),Laos, and southernVietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice (Oryza sativavar.glutinosa), as it has lessamylopectin. It is about three times stickier than American long-grain rice.
To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in ahulledform calledpaddy rice, de-hulled to producebrown rice, or milled to remove the germ and some or all of the bran, producingwhite rice.
Jasmine rice is not directly related to theshrub of the same name.
The origin of jasmine rice can be traced to Ban Laem Pradu inPhanat Nikhom District,Chonburi Provincewhere the original Khao DawkMali rice was discovered. The rice sample, known as "Sample 105," was selected for its slender, jasmine-white long grain and natural fragrance similar to pandanus leaf and was brought toBang Khla District,Chachoengsao Provincein mid-1940s to early 1950s. Eventually, the rice was officially named Khao Dawk Mali 105 (Thai:ข้าวดอกมะลิ 105,lit.'Jasmine flower rice 105'), which is often shortened to "Khao Hom Mali" (Thai:ข้าวหอมมะลิ,lit.'Jasmine rice') or simply "Hom Mali" (Thai:หอมมะลิ,lit.'Fragrant jasmine'), and is now grown primarily in theNortheast region of Thailand, specifically inThung Kula Rong Hai.
Thai jasmine rice and Cambodian rice share many of the same characteristics and grow mainly in neighboring geographic areas on opposite sides of the northeastern Thai-Cambodian border. Cambodian jasmine rice is cultivated in Cambodia and processed as white (milled and polished) and brown rice. Distinct Cambodian jasmine rice varieties include these three,phka rumduol,phka romeat, andphka rumdeng. Recent DNA fingerprint analysis, carried out with 18 markers, shows that all three varieties possess 18 known fragrance alleles.Two varietals (phka rumduolandphka rumdeng) are distinctly Cambodian with 17 markers in identical positions, with Thai jasmine rice and one fragrance marker each in a different position.The analysis of Cambodianphka romeatshows all 18 markers in identical positions with the trademarked Thai jasmine rice Thaihom mali.
Jasmine rice, though grown in Laos andsouthern Vietnam, is not the predominant rice variety.Glutinous riceis grown in Laos, and regularOryza sativapredominates in Vietnam.
Thai jasmine rice fromThailandhas a slender shape.The two types of Thai jasmine rice are white and brown.The vast majority of jasmine rice exported overseas to Singapore, Hong Kong, North America, and Europe is Thai jasmine rice, with a small minority from Vietnam. In Thailand it is thought that onlySurin,Buriram, andSisaketProvinces can produce high quality hom mali.
White rice is often preferred for taste, texture, and ease of digestion. When cooked, white jasmine rice has a dry texture.The aroma is caused by theevaporationof2-acetyl-1-pyrroline.
Brown jasmine rice retains the light tan outer layer on the rice grain.It has greater health benefits than white jasmine rice because it still has thebran.Brown jasmine rice has a flavor like oats and containsgamma oryzanolwhich can decrease cholesterol inblood vessels.Brown jasmine rice hasvitaminssuch asvitamin A,vitamin B, andbeta-caroteneand it containsantioxidantswhich support the working of thenervous system.
Jasmine rice has aglycemic indexof 68–80.Foods with a glycemic index of 55 or lower are preferred in the diet of diabetics due to their slower absorption which prevents large spikes in blood sugar after consumption. Not all rice has a high glycemic index.Basmati rice, for example, has a relatively low glycemic index of 59. However, it is uncommon for rice to be eaten alone. It is usually eaten with other foods that can reduce its glycemic index by 20–40 percent.
Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking).
Jasmine rice is frequently served atThai,Vietnamese, andCambodianrestaurants worldwide. It is not the rice traditionally used in Indian, Chinese, or European dishes.
At the 2017World Rice Conferenceheld inMacau, Thailand'shom mali105 (jasmine) rice was declared the world's best rice, beating 21 competitors.Thailand had entered three rice varieties in the competition. This marked the fifth time in the prior nine years that Thai jasmine rice has won the honour.The judges of the competition were chefs from Macau restaurants. Criteria were taste and the shape of the rice grains. Cambodia finished second, Vietnam third.
As of recent, On 17 November 2022, the Phka Rumduol Jasmine variety rice from Cambodia was crowned the World’s Best Rice for the fifth time at the TRT (The Rice Trader) World Rice Conference which took place in Phuket, Thailand. Making Cambodia, the current title holder of "World's Best Jasmine Rice".