Aromatic rice

Aromatic rice is one of the

, Kali Mooch and wild Pecan rice. [3] When cooked, the grains have a light and fluffy texture except for Gobindobhog rice which is sticky in texture.

Aromatic rice produces more 2-acetyl-1-pyrroline than usual due to a loss-of-function mutation in the BADH2 gene. Gene editing can be used to induce a similar mutation in ordinary rice, turning them aromatic without affecting other traits.^[4]

References

Further reading

• R.K. Singh, U.S. Singh and G.S. Khush (editors). (2000). Aromatic rices. New Delhi : Oxford & IBH Pub. Google Books.

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