Jasmine rice: Difference between revisions
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[[File:Thai jasmine rice uncooked.jpg|thumb|right|265px|Close-up of grains of jasmine rice]] |
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'''Jasmine rice''' ({{lang-th|[[wikt:ข้าวหอมมะลิ|ข้าวหอมมะลิ]]}}; {{RTGS|Khao Hom Mali}}; {{IPA-th|kʰâːw hɔ̌ːm malíʔ|}} or {{IPA-th|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]].<ref name="wongpornchai">{{cite journal |
'''Jasmine rice''' ({{lang-th|[[wikt:ข้าวหอมมะลิ|ข้าวหอมมะลิ]]}}; {{RTGS|Khao Hom Mali}}; {{IPA-th|kʰâːw hɔ̌ːm malíʔ|}} or {{IPA-th|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]].<ref name="wongpornchai">{{cite journal |
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| author = S. Wongpornchai, T. Sriseadka, S. Choonvisase |
| author = S. Wongpornchai, T. Sriseadka, S. Choonvisase |
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Revision as of 19:21, 13 June 2012
Jasmine rice (Template:Lang-th; RTGS: Khao Hom Mali; [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. To get 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.
The hulls of (brown) rice have been found to contain high levels of arsenic. Jasmine rice from Thailand and Indian basmati rice contain the least arsenic among rice varieties.[2]
See also
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.
{{cite journal}}: CS1 maint: multiple names: authors list (link) - ^ Carol Potera (2007). "Food Safety: U.S. Rice Serves Up Arsenic". Environmental Health Perspectives. 115 (6): A296.
{{cite journal}}: Unknown parameter|month=ignored (help)
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