Jasmine rice

          Jasmine rice (Khao Hom Mali), 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 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 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 harvest 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.

Particular varieties of US-grown rice have been found to contain concerning levels of arsenic due to 
the historical use of arsenic based pesticides in some parts of the country. Rice from Thailand and 
India contains the least arsenic among rice varieties.

          White jasmine rice

White jasmine rice is white, has a jasmine aroma and, when cooked, a slightly sticky texture.
The aroma is caused by the evaporation of 2-Acetyl-1-pyrroline.Jasmine rice has omega-3 fatty 
acids which maintain the brain and prevent Alzheimer's disease. It also has melatonin which helps with sleeping.