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

Further reading

• R.K. Singh, U.S. Singh and G.S. Khush (editors). (2000). Aromatic rices. New Delhi : Oxford & IBH Pub. Google Books.

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