Jasmine rice
Its fragrance, reminiscent of pandan (Pandanus amaryllifolius) and popcorn,[2] results from the rice plant's natural production of aroma compounds, of which 2-acetyl-1-pyrroline is the most salient.[3] A rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice.'Fragrant jasmine'), and is now grown primarily in the Northeast region of Thailand, specifically in Thung Kula Rong Hai.Recent DNA fingerprint analysis, carried out with 18 markers, shows that all three varieties possess 18 known fragrance alleles.In Thailand it is thought that only Surin, Buriram, and Sisaket Provinces can produce high quality hom mali.[17] Brown jasmine rice has a flavor like oats and contains gamma oryzanol which can decrease cholesterol in blood vessels.[18] Foods with a glycemic index of 55 or lower are preferred in the diet of diabetics due to their slower absorption which prevents large spikes in blood sugar after consumption.Jasmine rice is frequently served at Thai, Vietnamese, and Cambodian restaurants worldwide.