Seamus Hammond
Perfumed rice, also known as scented rice or aromatic rice, is a medium- to long-grain rice variety with a distinct aroma, flavour, and taste. Its fragrance is reminiscent of pandan, popcorn, or roasted nuts, resulting from the natural production of aroma compounds, primarily 2-acetyl-1-pyrroline. Jasmine rice, Basmati rice, and Cambodian jasmine rice are some of the well-known cultivars of fragrant rice. This type of rice is commonly served in Thai, Vietnamese, and Cambodian restaurants worldwide and is often paired with stir-fries, grilled dishes, or soups.
| Characteristics | Values |
|---|---|
| Type of Rice | Aromatic/Fragrant Rice |
| Other Names | Scented Rice, Thai Hom Mali or Thai Fragrant Rice, Cambodian Jasmine Rice |
| Grain Type | Medium to Long-grain |
| Aroma | Pandan, Popcorn, Nutty |
| Flavor | Sweet |
| Texture | Moist, Soft, Sticky |
| Region | Thailand, Cambodia, Laos, Southern Vietnam |
| Cultivars | Basmati, Patna, Vietnamese Fragrant Rice, Texmati |
| Chemical Compound | 2-Acetyl-1-pyrroline |
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What You'll Learn
Jasmine rice
Thai jasmine rice, also known as Thai hom mali or Thai fragrant rice, is the most common variety exported overseas to Singapore, Hong Kong, North America, and Europe. It is grown mainly in the Northeast region of Thailand and has a slender shape. The two types of Thai jasmine rice are white and brown. White rice is often preferred for its taste, texture, and ease of digestion, while brown jasmine rice retains the light tan outer layer on the grain and offers greater health benefits, including vitamins and antioxidants.
Cambodian jasmine rice, or phka rumduol, is cultivated and processed as white and brown rice. It has won the title of "World's Best Rice" multiple times, including at the 2017 World Rice Conference in Macau, where it beat 21 competitors.
Cooking jasmine rice requires a specific water-to-rice ratio to achieve the desired texture. Most recipes recommend using 1 1/4 cups of water for every 1 cup of jasmine rice, as using too much water can result in gummy or mushy rice. The rice should be simmered for about 15 minutes until all the water is absorbed, and then steamed for a few additional minutes if it needs to be tenderized.
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Glutinous rice
In terms of preparation, glutinous rice typically requires less water than regular rice, with a ratio of 1 part water to 2 parts rice. It can be cooked as discrete grains or ground into flour and cooked as a paste or gel. Glutinous rice is often sold in specialised Asian grocery stores and some US grocery stores, as well as online platforms like Amazon.
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$6.99
Oryza sativa
There are approximately 12,000 varieties of rice cultivated worldwide, including the well-known cultivars: Jasmine, Basmati, Patna, Vietnamese fragrant rice, and Texmati (an American hybrid). Oryza sativa itself has several varieties, including temperate japonica, tropical japonica, and aromatic (which includes Jasmine rice), as well as indica and aus.
The aroma and flavour of fragrant rice varieties like Jasmine are due to the presence of the chemical compound 2-Acetyl-1-pyrroline, which is also found in the spice pandan and the flowers of the shrub bread flower. These varieties of rice have a distinctive fragrance and flavour, often described as nutty or reminiscent of popcorn. The grains of fragrant rice elongate significantly during cooking, resulting in a sticky texture, especially in the case of glutinous rice.
Rice is a commercially significant crop with a small genome. It has 12 chromosomes, a genome size of 430 Mbp, and a C-value ranging from 0.43 to 0.45 pg. The biochemistry, physiology, and genetics of rice have been extensively studied, and Japan has contributed significantly to our understanding of this vital crop through its rice genome sequencing efforts.
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Aroma compounds
Perfumed rice, also known as aromatic rice, is one of the major types of rice. It is a medium- to long-grained rice known for its nutty aroma and flavour, caused by the chemical compound 2-acetyl-1-pyrroline. This compound is present in all types of rice but is produced in higher quantities in aromatic rice due to a loss-of-function mutation in the BADH2 gene. The aroma of 2-acetyl-1-pyrroline has been described as similar to popcorn, freshly baked bread, and the spice pandan (Pandanus amaryllifolius). It is also responsible for the fragrance in jasmine rice, which is a variety of aromatic rice grown primarily in Thailand, Cambodia, Laos, and southern Vietnam.
The fragrance of jasmine rice is so distinctive that it is often used in perfumery. The scent is obtained through synthetic resources and is said to evoke a warm feeling of rice, milk, and sensual vanilla in perfumes such as Kenzo Amour. Other perfumes that feature rice notes include KenzoKi Rice Steam and Angel Schlesser Homme by Angel Schlesser, an aromatic fougere fragrance reminiscent of the green and clean fragrance of paddy fields.
Basmati rice, another type of aromatic rice mostly grown in India and Pakistan, is also commonly used in perfumery. The word basmati means "queen of fragrance," and it is known for its long, slender shape that elongates when cooked. Basmati rice is said to have a nutty aroma and flavour, similar to other types of aromatic rice.
The aroma development in rice grains is influenced by both genetic and environmental factors. Recent DNA fingerprint analysis of Cambodian jasmine rice varieties revealed the presence of fragrance alleles, highlighting the genetic component of aroma compound production. Additionally, the concentration of 2-acetyl-1-pyrroline in rice has been linked to antioxidant properties and potential health benefits, including the prevention of cardiovascular disease and diabetes.
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Aromatic rice
Some of the well-known cultivars or types of fragrant rice include Jasmine, Basmati, Patna, Vietnamese fragrant rice, and Texmati, an American hybrid cultivar. Both Basmati and Texmati have a mild popcorn-like or roasted nut aroma and flavour. Jasmine rice, a variety of Oryza sativa, is grown primarily in Thailand, Cambodia, Laos, and southern Vietnam. It has a fragrance reminiscent of pandan and popcorn, resulting from the natural production of aroma compounds by the rice plant. The freshly harvested "new crop" of jasmine rice is preferred by many due to the rapid loss of aromatic intensity after harvesting.
Other varieties of aromatic rice include Ambemohar, Radhunipagal, Sona Masuri, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch, and wild Pecan rice. The texture of cooked aromatic rice is generally light and fluffy, except for Gobindobhog rice, which is sticky. Aromatic rice is widely available in grocery stores, bulk barn stores, and speciality shops.
The origin of aromatic rice can be traced back to the Indian subcontinent, approximately 2400 to 4000 years ago, resulting from the admixture of japonica rice with the BADH2 gene. The BADH2 mutation, which results in the production of the 2-acetyl-1-pyrroline compound, can be transferred through conventional breeding or induced through gene editing to create aromatic rice varieties.
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Frequently asked questions
Perfumed rice, also known as scented rice or aromatic rice, is a medium to long-grain rice variety with a distinct aroma, flavour, and taste.
The aroma in perfumed rice is caused by the chemical compound 2-acetyl-1-pyrroline, which is also found in the spice pandan and the flowers of the shrub bread flower.
Some examples of perfumed rice include Jasmine rice, Basmati rice, Patna rice, and Vietnamese fragrant rice.
Perfumed rice is grown primarily in Southeast Asian countries such as Thailand, Cambodia, Laos, and Vietnam.
