Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi PHotos: Jasmine Rice Recipe Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.

Jasmine Rice Recipe Biography.

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Jasmine rice (Thai: ข้าวหอมมะลิ; RTGS: Khao Hom Mali; Thai pronunciation: [kʰâːw hɔ̌ːm malíʔ]),or 泰国香米 in Chinese， sometimes known as Thai fragrant rice, is a long-grain variety of rice that has a nutty aroma and a subtle pandan-like (Pandanus amaryllifolius-leaves) flavor caused by 2-Acetyl-1-pyrroline.[1] Jasmine rice is originally from Thailand. It was named as Kao Dok Mali 105 variety (KDML105) by Sunthorn Seehanern, an official of the Ministry of Agriculture in the Chachoengsao Province of Thailand in 1954.[citation needed] The grains will cling when cooked, though it is less sticky than other rices as it has less amylopectin. It is also known as Thai Hom Mali. To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form and sold as brown rice or shucked and sold as white rice. Most Southeast Asians prefer the white variety of jasmine rice.[citation needed]

Particular varieties of US-grown rice have been found to contain higher levels of arsenic due to the historical use of arsenic based pesticides in some parts of the country. Rice from Thailand and India contains the least arsenic among rice varieties.[2]

Contents [hide]

1 Types

1.1 White jasmine rice

1.2 Brown jasmine rice

1.3 Glycemic Index

2 See also

3 References

Types[edit]

Cambodian and Thai jasmine rice share the same characteristics and grow mainly in neighbouring geographic areas on opposite sides of the Northeastern Thai-Cambodian border. Cambodian jasmine rice (in Khmer: Phka Malis) is cultivated in Cambodia and processed as white (milled and polished) and brown rice. Distinct Cambodian jasmine rice varieties include these major three, namely Phka Rumduol, Phka Romeat and Phka Rumdeng. Recent DNA finger print analysis, carried out with 18 markers show that all three varietals possess 18 known fragrance allele. Two varietals (Phka Rumduol and Phka Rumdeng) are distinct Cambodian with 17 markers in identical position with Thai jasmine rice and one fragrance marker each in a different position. The analysis of Cambodian Phka Romeat shows all 18 markers in identical positions with the trademarked Thai jasmine rice Thai Hom Mali [3]

Thai jasmine rice comes from Thailand, has a slender shape and a jasmine scent.[4] There are two types of Thai jasmine rice, white and brown.[5]

White jasmine rice[edit]

White jasmine rice is white, has a jasmine aroma and, when cooked, a slightly sticky texture.[6] The aroma is caused by the evaporation of 2-Acetyl-1-pyrroline.[6]

White jasmine rice

Brown jasmine rice[edit]

Brown jasmine rice retains the light tan outer layer on the rice grain.[7] It has greater health benefits than white jasmine rice because it still has the bran.[8] Brown jasmine rice has a flavor like oats and contains gamma oryzanol which can decrease cholesterol in blood vessels.[9] Brown jasmine rice has vitamins such as vitamin A, vitamin B and beta-carotene[10] and it contains antioxidants which support the working of nervous system and help fight cancer.[7][verification needed]

Glycemic Index[edit]

Jasmine rice has a very high glycemic index of 109, which is more than pure glucose.[11] Foods with a glycemic index of 70 or lower are preferred in the diet due to their slower absorption which prevents large spikes in blood sugar after consumption. Not all rice has a high glycemic index, basmati rice for example, has a relatively low glycemic index of 59.

Jasmine Rice is perfumed stretched grain rice originally grown in Thailand, and similar to Basmati rice. With an odor of popcorn and nutlike taste this rice is an exceptional choice for stir-fry, salads, stuffing, pilaf, and desserts. This rice should be rinsed before cooking to rid of extra starch. The grains will cling when cooked, though having less amylopectin, it is less sticky than other rices. It’s a cery popular rice in Thai kitchen and it is used to prepare special Asian dishes, but is also an important part of diets. Jasmine rice is sold in both forms, brown and white varieties. White rice sets off food savors extra distinctly, at the same time as brown rice has superior fiber content and takes longer to cook. This rice is full in fiber, proteins and carbohydrates and is low in fats. This rice is frequently prepared without salt to balance the Thai flavors. The secret of perfect jasmine rice lies in the amount of water used in preparation. All the water should be wrapped up through cooking, leaving the rice solid and fluffy.

This variation of Chinese fried rice is from the Fujian region of China; it has a thick sauce poured and mixed over it. The sauce can include mushrooms, meat, vegetables, etc.

Bai cha: A Khmer variation of fried rice, it includes diced Chinese sausage, garlic, soy sauce, and herbs usually eaten with pork.

Canton (or Mui Fan): A Cantonese dish of fried rice, typically served with a thick gravy poured on it.

Cha-Han (チャーハン) or Yakimeshi (焼き飯): This Chinese fried rice is suited to Japanese tastes, sometimes adding katsuobushi' for flavor.　

Yeung chow (or Yangzhou) fried rice: This dish consisting of generous portions of shrimp and scrambled egg, along with barbecued pork. This is the most popular fried rice served in Chinese restaurants, commonly referred to simply as "special fried rice" or "house fried rice".

Yuan yang fried rice: Topped with two different types of sauce, it typically has a savory white sauce on one half, and a red tomato-based sauce on the other half. Elaborated versions use the sauce to make a taichi ("yin-yang") symbol.

Burmese fried rice (ထမင်း‌ကြော်, htamin gyaw) normally uses Burmese fragrant rice which is short grain (rounder and shorter). A popular variety is a very plain version consisting of rice, boiled peas, onions, garlic and dark soy sauce. An accompanying condiment would be ngapi kyaw (fried fish paste with shredded flakes) and fresh cucumber strips mixed with chopped onions, green chili and vinegar.

Thai fried rice (ข้าวผัด, khao pad or khao phad): The flavor of this version is radically different from that of common fried rice, mostly due to the use of jasmine rice, and it has various additions not found in Chinese versions. It is usually served with sliced cucumber and prik nam pla, a spicy sauce made of Thai chili, fish sauce and chopped garlic.

Thai fried rice is a variety of fried rice typical of central Thai cuisine. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. This dish has many regional variants, as it is a widespread dish. Others variations Thai fried rice include Coconut Fried Rice, Pineapple Fried Rice , and Basil Fried Rice.

American fried rice (ข้าวผัดอเมริกัน, Khao pad Amerigan): This style of fried rice is actually a Thai invention using hot dogs, fried chicken, eggs as side dishes or mixed into rice fried with ketchup. Apparently, this was served to GIs during the Vietnam war,[citation needed], but now has become very popular and commonplace all throughout Thailand. The Malaysian counterpart, substituting pork with chicken, is called nasi goreng USA.

Nasi goreng: An Indonesian and Malay version of fried rice, the main difference compared to fried rice is it is cooked with sweet soy sauce (kecap manis). It is often accompanied by additional items such as a fried egg, fried chicken, satay, and condiments such as sambal, acar, and krupuk. It is served in Indonesia, Malaysia, Singapore, and most of the neighboring countries, and is popular in the Netherlands.

Chaufa: A popular name for Chinese fried rice in Peru. The most common varieties are made using the same ingredients used in China. Some exotic versions are made with dried meat, beef tongue, alligator, lizard in place of traditional meats. In some regions the rice is replaced with quinoa or pearled wheat while in other rice is mixed with noodles.

Chaulafan is the name for Chinese fried rice in Ecuador. In Ecuador and Peru, dark soy sauce is preferred for use with fried rice. Meats typically used are usually pork, beef, chicken or fish (e.g. shrimp).

Kimchi bokkeumbap or kimchi fried rice (김치볶음밥): A popular variety of fried rice, it is prepared with Korean pickled cabbage (kimchi) and a variable list of other ingredients. A wide range of fried rice dishes are frequently prepared in Korean cuisine, often with whichever ingredients are handy.

Sinangág: Filipino garlic fried rice, which is cooked by adding stir-fried garlic to rice and then seasoning the mixture with salt and pepper. Vegetables, meats, and other ingredients may be added but it is generally left bare, because other ingredients may interfere with the flavour of the meat dish eaten with the fried rice. Sinangág is a constant component of the breakfast staple tapsilog and its derivatives.

Curry fried rice: standard fried rice mixed with curry powder for a spicier flavor.

Sambal fried rice: Found in Singapore, this is a variation of fried rice made with sambal, a condiment based on chilis and belachan, derived from Indonesian and Malay influences.

Hawaiian fried rice: A common style of fried rice in Hawaii, it usually contains egg, green onions, peas, cubed carrots, and either Portuguese sausage or Spam or both, sometimes available with kimchi added. Normally, it is cooked in sesame oil.

Arroz Frito (Cuban fried rice): Very similar to "special fried rice", this version can be found alongside typical criollo dishes in many Cuban restaurants. This dish features ham, grilled pork, shrimp, chicken, and eggs, along with a variety of vegetables. Some restaurants add lechón (Cuban-style suckling pig), lobster tails, and/or crab. Chinese Cubans are responsible for the dish's introduction.

Jasmine Rice Recipe Rice Recpes Indian In Urdu Vegetarian Veg For Dinner For Kids Easay in Urdu Pakisani In Hindi Photos.