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Jasmine rice1
| Jasmine rice, sometimes known as Thai fragrant2 rice, is a long-grain3 variety of rice that has a nutty4 aroma5 and a subtle6 pandan7-like (Pandanus amaryllifolius8-leaves) flavor caused by 2-acetyl-1-pyrroline9. 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. The grains will cling10 when cooked, though it is less sticky than other rices as it has less amylopectin11. It is also known as Thai Hom Mali. To harvest jasmine rice, the long stalks12 are cut and threshed13. The rice can then be left in a hulled14 form and sold as brown rice or shucked15 and sold as white rice. Most Southeast Asians prefer the white variety of jasmine rice. Particular varieties of US-grown rice have been found to contain concerning levels of arsenic16 due to the historical use of arsenic based pesticides17 in some parts of the country. Rice from Thailand and India contain the least arsenic among rice varieties. |
1 Jasmine rice: 茉莉香米 2 fragrant: 芳香的 3 grain: 穀類、顆粒、糧食 4 nutty: 堅果般的 5 aroma: 香氣 6 subtle: 微妙的 (b不發音) 7 pandan: 斑蘭 8 Pandanus amaryllifolius: 七葉蘭 9 2-acetyl-1-pyrroline: 10 cling: 固守、墨守 11 amylopectin: 支鏈澱粉 12 stalk: (稻)桿 13 thresh: 打穀脫殼 14 hulled: 去殼的 15 shucked: 剝殼的 16 arsenic: 砷 17 pesticide: 農藥 |
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