Rice, a staple food for a large part of the world's population, is a cereal grain that belongs to the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As the most important grain with regard to human nutrition and caloric intake, it provides more than one-fifth of the calories consumed worldwide by humans.
There are many varieties of rice, including white, brown, black, and red types, each with its own nutritional profile. White rice, the most commonly consumed type, has the husk, bran, and germ removed, giving it a softer texture and milder flavor. Brown rice retains the bran and germ, offering more nutrients along with a nuttier, chewier texture.
The scent profile of rice can vary subtly depending on its type. Uncooked white rice generally has a starchy, mild, clean smell bordering on neutral. When cooked, it develops a warm, comforting aroma, often with a slightly floral or sweet undertone depending on the variety. Jasmine rice, famously grown in Thailand, emits a mildly sweet and floral aroma due to the presence of a natural aromatic compound called 2-acetyl-1-pyrroline. Basmati rice, traditionally from the Indian subcontinent, is known for its alluring nutty fragrance, also attributed to 2-acetyl-1-pyrroline, which becomes more pronounced upon cooking. In contrast, brown rice carries a heavier, more earthy smell, reflecting its richer nutritional content and raw, unpolished character.