Jasmine rice, 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 discovered as the Kao Horm Mali 105 variety 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.
Jasmine rice is frequently served with Thai and Chinese dishes, as the subtle, nutty flavor and rich aroma are very pleasing to the palate.
Jasmine rice is often compared to Indian Basmati rice, another long grained rice variety. However, Basmati is aged before being sold, and has a different although equally delicious flavor. Both rice varieties tend to be less sticky than other forms of rice, though, and when cooked properly will form fluffy, light piles of slightly chewy, nutty, well-formed grains. Many cooks use the two kinds of rice interchangeably, although most agree that Thai food should be eaten with jasmine rice, if possible.
You can find authentic Thai Jasmine Rice on many Thai Restaurants in Los Angeles.
