The aroma of standard white rices has
green, mushroomy, cucumber-like, and
“fatty” components (from 6, 8, 9, and 10-
carbon aldehydes), as well as a slight popcorn
note and floral, corn-like, hay-like, and
animal qualities. Brown rices contain these
and also small amounts of vanillin and maple-
sugar-like sotolon. Aromatic rices are
especially rich in the popcorn-like aromatic
component (acetylpyrroline), which is also an
important element in screwpine leaves (p.
411), and cooked popcorn and bread crust.
Because it is volatile and not regenerated
during cooking, the popcorn aromatic escapes
during cooking, and its concentration
declines. This is one reason for pre-soaking
aromatic rices; this step shortens the cooking
and minimizes aroma loss.
Cooking with Rice
Many Traditional Methods The cooking of
rice is a matter of introducing moisture