Description
Jasmine rice refers to the aromatic variety of rice that has long grains. The aroma in these grains exists because the rice plant produces natural compounds that are aromatic and have fragrance. The aroma compound present that is the most important is 2-acetyl-1-purroline. The production of jasmine rice is observed mostly in Thailand, Cambodia and Vietnam. The rice when cooked is sticky in texture and has a slightly sweet taste. Jasmine rice is usually eaten steamed or boiled because it is not suitable for frying as it can become sticky and soggy. Steamed jasmine rice goes very well with curries ...
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