Vietnamese fragrant jasmine rice is a high quality fragrant rice, the kernel is big, length, and white, Jasmine rice is grown in Mekong delta, Rice is flexible, light aroma, rice is still flexible when cooled, is preferred in countries like USA, Europe, Iran, Iraq, Malaysia, Ghana ….

Jasmine rice is grown primarily in southern Vietnam, Thailand, Cambodia and Laos. It is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice (Oryza sativa var. glutinosa), as it has less amylopectin. It is about three times stickier than American long-grain rice.

To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran, producing white rice.