Organic Jasmine Rice originated Khao Hom Mali which is the Thai pronunciation: Sometimes recognized as Thai fragrant rice, which is a long grain rice variety and it has a nutty aroma and a subtle pandan like (Pandanus Amaryllifolius-leaves) taste caused by 2 Acetyl 1 pyrroline. Jasmine Rice is formerly from Thailand. Sunthorn Seehanern named jasmine Rice as Kao Horm Mali 105 variety (KDML105). This is an official of the Thailand Ministry of Agriculture in the Province of Chachoengsao in Thailand in 1954. The grains will stick when cooked, however it is less sticky than other rice verities as it has less amylopectin. To harvest jasmine rice, the long stubbles cut and threshed. The rice then left in a hulled from and sold as brown rice or shucked and sold as pure white rice. Most Southeast Asians prefer the white variety of jasmine rice.