Jasmine rice (Thai: ข้าวหอมมะลิ; rtgs: Khao hom mali; Thai pronunciation: [kʰâːw hɔ̌ːm malíʔ]; Chinese: 泰国香米; Tàiguó xiāngmǐ) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of pandan (Pandanus amaryllifolius) and popcorn,[1] results from the rice plant's natural production of aromatic compounds, of which 2-acetyl-1-pyrroline is the most salient.[2] In typical packaging and storage, these aromatic compounds dissipate within a few months.[3][4] This rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested "New Crop" of jasmine rice.[5]
