page_title: Aromatic rice
hierarchical_section_title: Aromatic rice
caption_attribution_description: English: Korean aromatic rice 한국어: 향미 文言: 香米
context_page_description: Aromatic rice is one of the major types of rice. It is a medium- to long-grained rice. It is known for its nut-like aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Gobindobhog and wild Pecan rice. When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture.
context_section_description: Aromatic rice is one of the major types of rice. It is a medium- to long-grained rice. It is known for its nut-like aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Gobindobhog and wild Pecan rice. When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture.
caption: Aromatic japonica (short-grain) rice
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