Thai Jasmine rice 105 variety (KDML105)
Jasmine rice was originally grown only in Thailand. It is in-season rice that can be planted once a year. When the rice hull is removed, the seed appears to be long, thin, hard, transparent and the kernel itself has less bubbles inside. It gives scent of pandan. Jasmine rice 105 variety is well-known worldwide as best rice for consumers.
Where to grow in Thailand
Thailand is said to be the most suitable place to grow Jasmine rice, especially the northeast of Thailand, Toongularonghai. Other agricultural areas are spread thorough out Thailand and range approximately more than 34,000 billion square meters. These northeast provinces include Surin, Burirum, Srisaket, Nakornrachasima, Ubolrachathani, Roi-ed. These northeast fields are proper for planting Jasmine rice because the weather is highly favourable and it is in the highlands.
The rain season in these highlands usually starts in the month of May. After that in June, the fields are ploughed and the rice sprouts are grown later in July-August. End of September through October is the best time for harvest because rainy would have completely subsided. During these two months, the dampness is less as the cold wind from China moves to Thailand causing the weather to be dry and thus suitable for rice gathering. Lack of rain or water in the fields makes it possible to dry and expose rice grains to sunlight and attain best quality of rice.
Nature of Jasmine rice
The sweet scent of Jasmine rice is caused by vapor known as 2-acetyl-1-pyroline which can evaporate. As such, special attention on the harvest time, storage and milling processes so as to preserve the pleasant jasmine scent. Care must be taken to ensure that the jasmine rice is not exposed to hot, stuffy and humid conditions. In this respect, the rice is stored in cold, ventilated, and less muggy place.
New Crop is the rice that has just been harvested and kept well before being served. Its special fragrance can be smelled during cooking. When it has been cooked, there is also a bit resin combing kernels together which is only present in new crop.
Old crop refers to rice that has been stored for more than 5-6 months. This one has less scent and resin in it though the taste itself is still delicious like new crop.
Parts of Rice
1. Chaff : outermost hard part of rice
2. Bran : outer layer of grain
3. Germ : the part of rice that can develop to be a new plant.
4. Kernel or endosperm : the main part inside the seed
Process of Milling
1. Remove the hull or chaff.
2. Rub the grain to get rid of bran and germ.
The rice that has been removed all the chaff, bran and germ is called white rice. The white rice is ready for serving when it is added flour and sugar. The bran that results from milling process is normally used for pet food. On the other hand, Brown Rice refers to rice that has had only the chaff removed while the bran and germ of the grain has been left.
