Aromatic rice

Aromatic rice is one of the major types of rice.^[1] It is a medium- to long-grained rice. It is known for its nut-like aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline.^[2] Varieties of aromatic rice include basmati, jasmine, Texmati, Tulaipanji, Wehani, and wild pecan rice. When cooked, the grains have a light and fluffy texture.

References

↑ "The U.S. Rice Export Market" (PDF). USDA. Nov 2000.
"There are four types of rice traded globally: indica, japonica, aromatic, and glutinous."
↑ "Enhanced resistance to two stem borers in an aromatic rice containing a synthetic cryIA(b) gene".

Varieties of rice

Ambemohar Arborio Aromatic rice Basmati Bhutanese red rice Black rice Bora saul Brown rice Calrose rice Camargue red rice Carnaroli Champa Dubraj Flattened rice Glutinous rice Golden rice Germinated brown rice Hybrid rice Japanese rice Jasmati Jasmine Joha rice Koshihikari Maratelli Matta rice Molakolukulu Nàng Thơm Chợ Đào Navara New Rice for Africa Nishiki rice Parboiled rice Patna rice Perennial rice Pokkali Ponni Rice Pusa 1121 Rice Red rice Red Cargo Samba Sasanishiki Semi-dwarf IR36 Sona Masuri Tulaipanji Vialone Nano Weedy rice Wehani White rice Yamada Nishiki

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Aromatic rice

References

Further reading