Aromatic rice is one of the major types of rice. It is a medium- to long-grained

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

. It is known for its nutty

aroma An odor (American English) or odour ( Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and animals can perceive via their se ...

and

taste The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor ...

, which is caused by the chemical compound

2-acetyl-1-pyrroline 2-Acetyl-1-pyrroline (2AP) is an aroma compound and flavor that gives freshly baked bread, jasmine rice and basmati rice, the spice ''pandan'' (''Pandanus amaryllifolius''), and ''bread flowers'' ('' Vallaris'' ''glabra'') their customary smell. ...

. Varieties of aromatic rice include Ambemohar,

Basmati Basmati, , is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal.

, Jasmine,

Sona Masuri Sona Masuri (IET No. 7244, BPT 3291, also spelled as Sona Masoori or Sona Mahsuri) is a lightweight and aromatic medium-grain rice which is the result of a cross combination of the rice varieties Sona and Mahsuri. It is grown largely in the Ind ...

, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira, Chinigura, Gobindobhog, Kali Mooch and wild Pecan rice. When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture.

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Further reading