Mahatma Jasmine rice is a long grain rice variety; also known as fragrant, aromatic, or scented rice. Grown in the mountain highlands of Thailand for centuries, jasmine rice was first cultivated for the royalty of the kingdom of Siam. Named after the sweet-smelling jasmine flower of Southeast Asia, jasmine rice has a naturally distinctive scent released during the cooking process and is likened to a flowery perfume. Jasmine rice is praised for its whiteness and silkiness. Cooked, it is soft, white and fluffy. The taste of this rice enhances the traditional spices of oriental cookery.