Some think that both basmati rice and jasmine are similar because both are white long-grain rice, but they differ in terms of composition, conditions of purchase, cooking method, as well as the textures and foods with which it is served, in addition to that it is wrong to mix the two types together when cooking.

Similarities

According to Food Network, basmati rice and jasmine are aromatic long-grain rice. That is, it has a long, slender core that is 3 to 4 times longer than its width.

When cooked, long-grain rice is softer and lighter, and its grains are separate compared to short or medium rice, which tend to clump and become sticky once cooked. Also, both have an aromatic scent, albeit different.

Jasmine rice does not need to be soaked further, and only a quick wash to remove starch (Getty Images)

Basic differences

Basmati rice contains a lot of amylose, which is a long, straight starch molecule, while jasmine rice contains less amylose and more amylopectin, a starch molecule that makes rice sticky.

According to Greatist, jasmine rice is slightly fatter, softer and moist than basmati which has a firmer chewing and drier character.

Some believe that because basmati beans are so long and thin, it's helpful to soak them a little before cooking, while the wide and short jasmine rice grains just need to be washed quickly to remove excess starch.

When cooked, basmati rice expands in length between two to three times its original length, producing a light and delicate texture that is ideal for absorbing flavors. When cooking, the grains remain separate after cooking due to the dryness of the rice. While when cooking jasmine rice it is softer and more viscous than basmati.

Although both basmati and jasmine are considered aromatic rice, as they contain the compound "acetyl-1-pyrroline" 2-acetyl-2-pyrroline, jasmine rice smells like the smell of sweet flowers, and perhaps that is why it was called jasmine, in contrast, basmati rice has a popcorn-like smell, and the word "basmati" comes from the Indian word which means "fragrant".

Origin of each

Jasmine rice hails from Thailand, while basmati rice comes from India and Pakistan, and up to 70% of the world's supply is grown in India, so basmati is a staple of Indian cuisine. It is now grown in many locations around the world including the United States.

On the other hand, jasmine rice is much newer in the culinary world than basmati rice, as it was only developed in the fifties of the last century. Native to Southeast Asia, it's no surprise that jasmine rice is a staple of Thai cuisine and other Asian dishes, is extremely tasty and versatile, and has become the fastest growing type of rice in popularity in the United States.

To buy jasmine rice, it is preferable to buy fresh fresh, fresh-harvested because the longer it is stored, the more likely it is to change its taste (Pixels)

Important buying tips

Cloth bags are better for storing basmati rice than plastic bags, and it is preferable to choose "extra long granules" because they are the most high-quality. And the granules should be slightly golden in color instead of gray or white.

To buy jasmine rice, it is preferable to buy fresh, fresh, because the longer it is stored, the more likely it is that its fragrance will fade and its taste will change.

Both basmati rice and jasmine are commonly sold after bran is removed, but you can find both basmati rice and brown jasmine as well, but it will require slightly different cooking methods.

Cooking tips and foods used

According to How stuff works, basmati rice can be used in any recipe that requires long-grain rice, but it is an indispensable ingredient in kabsa, biryani and Indian dishes, such as curry rice and stews, while jasmine rice can be used in most dishes accompanied by steamed vegetables or various sauces, meat and grilled chicken.

Jasmine rice needs less cooking time of up to 10-12 minutes (Getty Images)

General guidelines in cooking:

  • Rice should be soaked for half an hour before cooking it to make it more crisp and soft, while jasmine rice should not be soaked, and it is sufficient to wash it quickly to get rid of excess starch and maintain its smell.
  • Basmati rice needs a longer cooking period of up to 15 minutes, then removed from heat and left for another 10 minutes until it is ready to serve, while jasmine rice needs a shorter cooking time of up to 10-12 minutes, and leave it after cooking for another 10 minutes until it is ready, so it is not permissible to mix the two types (basmati and jasmine) together because both require a different cooking time.
  • Basmati rice should be stirred only once at the beginning of cooking, noting that stirring too much will make the grains stick together, while jasmine rice should not be stirred or the lid removed during the cooking phase.

In terms of nutrition, both jasmine and basmati rice contain only trace amounts of fat and give you little protein. Basmati rice raises blood sugar more slowly and creates a greater feeling of satiety.