Jasmine rice is a long-grain variety of fragrant rice. Its fragrance, reminiscent of pandan and popcorn, results from the rice plant’s natural production of aroma compounds, of which 2-acetyl-1-pyrroline is the most salient. In typical packaging and storage, these aroma compounds dissipate within a few months. Jasmine rice is a variety of oryza sativa. Jasmine rice is grown primarily in Thailand (Thai hom mali or Thai fragrant rice), cambodia (angkor kra’oup or cambodian jasmine rice), laos, and southern Vietnam. It is moist and soft in texture when cooked, with a slightly sweet flavour..