Jasmine rice

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/jasmine-rice

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the botanical variety?Fragrant long-grain rice, a cultivar of Oryza sativa
2. What is the geographic origin?Primarily cultivated in Thailand, Cambodia, Laos, and southern Vietnam
3. What makes Jasmine rice smell like flowers?Jasmine rice has a special smell because it makes a chemical called 2‑acetyl‑1‑pyrroline. This chemical is produced by the rice plant and gives it a scent like popcorn or pandan.
4. Why does Jasmine rice taste sweet and stick together?The rice grains stick together a little because they have a type of starch called amylopectin. It makes the rice moist and slightly sticky, but not as sticky as glutinous rice.

Volatile Compounds: Chemical substances that easily turn into gas, contributing to aroma and flavor.
Amylopectin: A complex carbohydrate (starch) in rice that determines its stickiness when cooked.
Oryza sativa: The scientific classification for cultivated rice, encompassing numerous varieties.
Milling Process: The steps involved in removing the husk, bran, and germ from rice grains.