However, it is uncommon for rice to be eaten alone. Basmati rice, for example, has a relatively low glycemic index of 59. Foods with a glycemic index of 55 or lower are preferred in the diet of diabetics due to their slower absorption which prevents large spikes in blood sugar after consumption. Jasmine rice has a glycemic index of 68–80.
Brown jasmine rice has vitamins such as vitamin A, vitamin B, and beta-carotene and it contains antioxidants which support the working of the nervous system. Brown jasmine rice has a flavor like oats and contains gamma oryzanol which can decrease cholesterol in blood vessels. It has greater health benefits than white jasmine rice because it still has the bran. Golden Thai vegetable curry with jasmine riceīrown jasmine rice retains the light tan outer layer on the rice grain. : 8–13 The aroma is caused by the evaporation of 2-acetyl-1-pyrroline. When cooked, white jasmine rice has a dry texture. In Thailand it is thought that only Surin, Buriram, and Sisaket Provinces can produce high quality hom mali. The vast majority of jasmine rice exported overseas to North America and Europe is Thai jasmine rice, with a small minority from Vietnam. : 12–13 The two types of Thai jasmine rice are white and brown. Thai jasmine rice from Thailand has a slender shape. Glutinous rice is grown in Laos, and regular Oryza sativa predominates in Vietnam. Jasmine rice, though grown in Laos and southern Vietnam, is not the predominant rice variety. The analysis of Cambodian phka romeat shows all 18 markers in identical positions with the trademarked Thai jasmine rice Thai hom mali. Two varietals ( phka rumduol and phka rumdeng) are distinctly Cambodian with 17 markers in identical positions, with Thai jasmine rice and one fragrance marker each in a different position. Recent DNA fingerprint analysis, carried out with 18 markers, shows that all three varieties possess 18 known fragrance alleles. Distinct Cambodian jasmine rice varieties include these three, phka rumduol, phka romeat, and phka rumdeng. Cambodian jasmine rice is cultivated in Cambodia and processed as white (milled and polished) and brown rice. Thai jasmine rice and Cambodian rice share many of the same characteristics and grow mainly in neighboring geographic areas on opposite sides of the northeastern Thai-Cambodian border. 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. To harvest jasmine rice, the long stalks are cut and threshed. It is about three times stickier than American long-grain rice.
The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice ( Oryza sativa var. It is moist and soft in texture when cooked, with a slightly sweet flavor.
Jasmine rice is grown primarily in Thailand ( Thai hom mali or Thai fragrant rice), Cambodia ( phka rumduol or Cambodian jasmine rice), Laos, and southern Vietnam. Jasmine rice is a variety of Oryza sativa. This rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice. Its fragrance, reminiscent of pandan ( Pandanus amaryllifolius) and popcorn, results from the rice plant's natural production of aroma compounds, of which 2-acetyl-1-pyrroline is the most salient. Jasmine rice ( Thai: ข้าวหอมมะลิ RTGS: Khao hom mali Thai pronunciation: ) is a long-grain variety of fragrant rice (also known as aromatic rice). Close-up of grains of uncooked white jasmine rice