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The mysterious origin of jasmine rice: what is its origin story and historical background?
Jasmine rice, a long-grain fragrant rice, often appears on the tables of Thailand, Cambodia and Vietnam, and is widely loved for its unique aroma and taste. However, the history of this rice is unknown to many people. From its place of origin to its global popularity today, what kind of story is hidden behind jasmine rice?
The aroma of jasmine rice, similar to betel leaves and popcorn, comes from the aroma compounds naturally produced by the plant, of which 2-acetyl-1-pyrroline is the most important component.
The history of jasmine rice can be traced back to Chonburi Province in Thailand, where Ban Laem Pradu was the original place where Khao Dawk Mali rice (aka jasmine rice) was discovered. The rice was selected for its fine, long white grains and natural aroma and was brought to Bang Khla District in Chachoengsao Province between the 1940s and 1950s. In the process, it was officially named Khao Dawk Mali 105, or "Khao Hom Mali" for short, which means jasmine rice, and is mainly grown in Thailand's northeast region, especially in the Thung Kula Rong Hai area.
Characteristics of Jasmine Rice
The texture of jasmine rice is moist and soft after cooking, with a slightly sweet taste. The rice grains are compounded and sticky after cooking. Although it is stickier than glutinous rice, it is slightly less sticky than American long-grain rice. This is one of the reasons why jasmine rice is so popular.
Types and Comparisons
Jasmine rice is mainly divided into two types: white rice and brown rice. White jasmine rice is loved for its good taste and easy digestion, while brown jasmine rice has higher health value because its shell retains more nutrients and contains multiple vitamins and antioxidants.
White jasmine rice has an aroma derived from the volatilization of 2-acetyl-1-pyrrolidone and has a drier texture after cooking, while brown rice retains the light brown outer layer of the rice grain and provides more health benefits.
According to diabetic dietary recommendations, the glycemic index of jasmine rice is between 68 and 80, which means it should be consumed with caution in terms of blood sugar control. Moreover, jasmine rice is usually not eaten alone, but is often paired with other ingredients to lower its glycemic index.
Culinary Uses
Eat-wise, steamed jasmine rice is ideal for stir-fries, grills or soups, and is often found in Thai, Vietnamese and Cambodian restaurants around the world.
International recognition and competition
At the 2017 World Rice Conference, Thailand's Khao Hom Mali 105 was selected as the world's best rice. This is the fifth time that Thai jasmine rice has won this honor in the past nine years. In 2022, Phka Rumduol jasmine rice produced in Cambodia once again won the championship at the World Rice Conference.
This marks that Cambodia currently holds the title of "World's Best Jasmine Rice", fully demonstrating the competitiveness and quality of the region's rice industry.
The story of jasmine rice is not only a history of food, but also a symbol of culture and region. While enjoying every mouthful of rice with great joy, have you ever thought about the history and heritage behind this fragrant rice?
