Basmati Rice vs. Jasmine Rice: Key Differences Explained

Have you noticed the wide variety of rice options available at your local grocery store? Choices now include arborio, basmati, black rice, bomba, and jasmine rice, among many others.

Basmati rice is famous for its easy cooking and distinctive nutty, floral fragrance. Jasmine rice, on the other hand, comes in multiple colors, such as white, brown, black, purple, and red. Although they may look similar as long-grain white rice varieties, basmati and jasmine rice offer unique textures and flavors.

Basmati rice is often used in dishes like pilaf, biryani, plov, and the traditional Persian chelow, or as a base for curries. Jasmine rice is typically chosen for fried rice, Vietnamese red rice (com do), and Thai coconut rice (hung kao mun gati).

Continue reading to learn more about these versatile rice varieties and discover creative ways to incorporate both into your cooking routine.

What Is Basmati Rice All About?

The name 'Basmati' comes from the Sanskrit word basamati, which translates to 'fragrant.'

Basmati rice is a variety native to North India, cultivated in the foothills of the Himalayas. Known for its nutty flavor with subtle floral undertones, basmati rice features long, slightly tapered grains that make it a favorite among both professional chefs and home cooks.

When purchasing basmati rice, you may encounter varieties like 'Texmati' or 'Kasmati' grown in the U.S. However, only basmati rice from the traditional growing regions of Northern India and Pakistan can officially be called basmati.

Basmati rice is naturally delicate and yields a relatively small harvest, which makes it labor-intensive and expensive to produce. To reduce costs, some growers have attempted to breed more robust varieties that produce higher yields.

Basmati rice can be steamed in a double boiler to prevent burning or sticking to the bottom of the pan. It can also be prepared using the traditional rice-to-water ratio method, where the rice cooks until the water is absorbed. Alternatively, it can be cooked like pasta, by boiling it in water and draining it afterward.

Both chefs and home cooks favor basmati rice for its versatility in a wide range of dishes. When cooked, it becomes fluffy, with the grains remaining separate and easily coated. As it cooks, the rice elongates almost to double its size, making it an ideal choice for dishes like curry or dal.

Basmati rice offers several health benefits. It is gluten-free, low in fat, and contains no cholesterol or sodium. Additionally, it provides all eight essential amino acids and folic acid.

What Is Jasmine Rice?

Jasmine rice is a long-grain, aromatic variety of rice known for its distinct fragrance, which comes from a plant called pandan. It also has the delightful aroma of buttered popcorn. (Who wouldn't love that?)

Steamed jasmine rice can be served on its own as a side dish, paired with curries or other meals, or infused with herbs and additional flavors. It’s also a great base for pilaf or fried rice dishes.

Jasmine rice is a staple in Southeast Asian cuisine, often featured in a variety of dishes throughout the day.

Native to Thailand, jasmine rice has become increasingly popular among American consumers. Unlike other types of white rice, jasmine rice is renowned for its delicate floral aroma, a fragrance highly cherished in Thailand. The finest quality of this rice is called Hom Mali, which translates to "good smelling."

When compared to other long-grain rice varieties, jasmine rice tends to cook softer and stickier, with a delicate yet firm texture. This is due to its lower amylose content, a starch that resists water, which allows it to gelatinize at lower temperatures than varieties like basmati. As a result, the grains break down more easily during cooking.

Jasmine rice, with its slightly chewy texture and fluffy, soft consistency, is best when steamed. It pairs beautifully with curries and stir-fries like krapow, as well as in rice dishes such as fried rice and biryani chicken rice.

Basmati Rice vs. Jasmine Rice: Cooking Differences

Both basmati and jasmine rice are long-grain varieties that require rinsing before cooking. While their grains stay separate, jasmine rice is a bit plumper and softer, whereas basmati rice has a drier, firmer texture.

The distinct textures and starch levels of each rice type influence how they are cooked.

Basmati rice should be soaked for at least 30 minutes before boiling, while jasmine rice only needs rinsing and can be steamed right away. Being a softer long-grain variety, jasmine rice requires less water, typically 1 cup of rice to 1 1/4 cups of water.

Can these two rice varieties be swapped in recipes? Despite their differences in texture and aroma, basmati and jasmine rice are often used interchangeably in many dishes.

Basmati rice pairs perfectly with delicate proteins and rich sauces that soak into the grains, enhancing its natural nuttiness. Chicken and lamb biryani are prime examples. The grains of basmati remain separate, fluffy, and elongated after cooking.

Jasmine rice works wonderfully in soups and stews and is an excellent match for seafood and vegetables, but less so for heavy meats like steak or pork. With a plush, firm texture, jasmine rice often forms small clumps, making it easy to eat with chopsticks.

Both basmati and jasmine rice are aromatic and incredibly versatile ingredients. Once you understand their unique qualities, you’ll find yourself adding them to a wide range of your favorite dishes.