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Jasmine rice ] is a long-grain variety of fragrant rice. Its fragrance, reminiscent of pandan and popcorn, results from the rice plant's natural production of aroma compounds, of which 2-acetyl-1-pyrroline is the most salient. A rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice. Jasmine rice is a variety of Oryza sativa.
Jasmine rice is grown primarily in Thailand , Cambodia , Laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice , as it has less amylopectin. It is about three times stickier than American long-grain rice.
To harvest jasmine rice, the long stalks are cut and threshed. 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.