SunRice Rice Jasmine 90 Sec

Description

Jasmine rice is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of Pandanus amaryllifolius and popcorn, results from the rice plant's natural production of aromatic compounds. Jasmine rice is a variety of Oryza sativa. The name "jasmine" refers to the colour of the rice, which is as white as the jasmine flower. Jasmine rice is grown primarily in Thailand (Thai hom mali or Thai fragrant rice), Cambodia (angkor kra'oup or Cambodian jasmine rice), Laos, and southern Vietnam. 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 as it has less amylopectin. 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 a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran, producing white rice.