Jasmine rice
Thai Jasmine rice 105 variety (KDML105)
Thai Jasmine rice is renown for its finest quality. This type of rice is the principle export product of Thailand. Jasmine rice was developed many years ago in Thailand. It is a agriculturally known as “Khao Dawk Mali 105.” Khao in the local dialect means rice while Dawk means flower and Mali refers to jasmine (Xie nd). The rice has a distinctive jasmine smell hence its English name. Moreover, its seed usually appears to be not only transparent, thin and long but also with less bubbles on its kernel whenever its husk is removed.
Specific Thailand areas where the rice is grown
Jasmine rice is grown in plenty in Thailand in massive flat fields. Some of the country’s key agricultural provinces for this crop are the Northeast part of Toongularonghai, Surin, Burirum, Srisaket, Nakornrachasima, Ubolrachathani and Roi-ed. The large flat fields on which the rice is grown slowly become brilliant green as the jasmine rice paddy matures. Some of these paddy fields of Thailand provide for harvest of the rice twice a year while others give one harvest per year.
Considering that in Thailand the rainy season usually starts in May, the ploughing of the fields begins in June when the fields are fully drenched with water. The rice sprouts are planted between July and August where they take approximately one and half months before they are harvested between the September-October periods when the rain has stopped. Moreover, the two months are associated with a decline in the level of dampness since most of the cold winds, during this period, flow from China to Thailand causing a dry weather which is suitable for gathering of Jasmine rice. In addition to this, the dry season makes it possible for harvesting of high quality rice such as the one from highlands.
Characteristics of Jasmine rice
2-acetyl-1-pyroline is the vapor that causes Jasmine rice to have a pleasant scent. The best way to maintain this attribute is by ensuring that caution is taken while harvesting, storing and milling the rice. This will generally entail ensuring Jasmine rice is stored in a cool and ventilated place which can not result in dampness. The implication of this aspect is that storing it in hot, humid and stuffy places will make it to loose its scent.
The rice that has just been harvested and kept for a short period of time before being cooked and served is referred to as new crop. Some of its major characteristics include the fact that it produces a nice smell while it is being prepared as well as that of the cooked rice kernels being held together by resin. On the contrary, the old crop is the term used in reference of the rice which has been in stores for over 5 months. This makes its scent and resin to decline even though its delicious taste remains intact.
Physical Characteristics
1. The whole appearance of a grain of rice is slim.
2. The medium length of the integrity of the entire grain of rice is not below 7 mm.
3. The integrity of the entire grain of rice, the medium width of more than 3 mm.
4. Its fragmentation rate does not exceed 4.5%
The milling process
Removal of unwanted materials such as chaff and hull
Rubbing the rice grains to facilitate the removal of germ and bran
The major difference between the white and brown rice is that the latter has chaffs, bran and germ removed from it therefore making it to be ready for serving. Moreover, the white rice contains a considerable amount of sugar and floor. On the other hand, the brown rice is generally used as food for pets since germ, bran and chaffs are not removed from it.
Reference:
Xie, F., & Hardy B., (nd). Accelerating Hybrid Rice Development. Laguna: Int. Rice Res. Inst.
