Aroma: Basmati rice is nutty and floral, whereas Jasmine rice is much more floral with notes of buttered popcorn. Texture: Basmati rice has firm, fluffy, clean grains, versus jasmine rice which is stickier, starchier, and softer.
Basmati is a go-to choice for pilaf, biryani, plov, the classic Persian dish called chelow and as a base for curry. Jasmine is a top pick for fried rice, com do (Vietnamese red rice) and hung kao mung gati (Thai coconut rice).
You can use them interchangeably in all dishes, and you would be hard-pressed to tell the difference. Basmati has a slightly more nutty taste and aroma, while Jasmine rice is more floral and delicate. The grains of Basmati rice are denser and chewier than soft Jasmine rice, but the difference is minuscule.
Whole grains like brown rice are healthier than processed grains. They contain more fiber, which helps you to feel full faster and keeps your digestive system running well.
In a saucepan over high heat, bring the water to a boil. Add the rice, stir once, and continue to boil uncovered for about 8 minutes for jasmine rice or 9 to 12 minutes for basmati rice, bubbling rapidly. Taste a grain of rice; if it is tender, remove the pan from the heat, then pour the rice into the strainer.
White Rice
Long grain rice has a long kernel, but it's not quite as long as Basmati rice. It is almost always what you get from your local Chinese restaurant. When cooked, the grains should be relatively separate, light, and fluffy–perfect for making a batch of fried rice!
Basmati vs Jasmine Rice
Jasmine rice forms more clumps once cooked, whereas basmati rice grains separate and don't stick together. Although both types of rice are delicious, you want to use traditional basmati rice when making Indian dishes.
White Rice: This one is perhaps the unhealthiest, no guesses there. Most of the nutrients, minerals and fiber are stripped off during the industrial processing. 100 grams of white rice will have about 150 calories (as per USDA).
Brown rice is thus the favorable choice for weight loss, as it's more nutritious, contains more fiber and provides a healthy dose of disease-fighting antioxidants. White rice does not appear to affect weight loss very much. However, studies show that brown rice can promote both weight loss and maintenance.
Nutritionally, brown rice is recommended for a healthy diet because it contains extra nutrients. Brown rice tends to be a bit more caloric, but it also contains extra protein and fiber that offer these health benefits: Lowers cholesterol.
"[Jasmine] is softer and fluffier than basmati rice and is slightly sticky when cooked, making it a great choice for a wide variety of fried rice, stir-fry and curry recipes," she says. By contrast, basmati rice "is a rice varietal renowned for its popcorn-like aroma and long slender grains.
Basmati is gluten-free and low in fat. In addition to containing all eight essential amino acids and folic acid, it's very low in sodium and cholesterol-free. Basmati has a low to medium glycemic index, meaning that energy is released at a slower, steadier rate, which leads to more balanced energy levels.
Jasmine rice is a great base for stir-fries or as a side dish for grilled, fried, or slow-cooked food like roasts and stews. If you are using it for fried rice, you might find it a bit soggy if freshly cooked, so for this type of preparation, cook the rice a day or so before and refrigerate until needed.
Jasmine, on the other hand, is slightly less in demand, with lower prices and bigger annual production compared to Basmati. Cultivated in humid Southeast Asian countries such as Thailand, Vietnam, and Cambodia, Jasmine rice is considered best when freshly harvested. A new crop is always better!
Basmati rice is known for its nutty flavor and slightly floral aroma. It's commonly found in Indian and South Asian cuisine, including dishes such as biryani and rice pilaf. Basmati has a needle-like shape and shouldn't be as sticky as regular brown or white rice when cooked.
Therefore, choosing whole-grain brown, red, black, or wild rice is an excellent choice for health. Plus, these varieties are richer in disease-fighting antioxidants. Consuming a diet high in antioxidant-rich foods can benefit health in many ways.
Brown rice is said to be the best type of rice for weight loss. Since it is a great source of fibre, it helps boost metabolism and fastens the weight loss process.
Rice Typically Does Not Cause Bloating.
Jasmine rice is high in carbohydrates, moderate in protein, and low in fat, making it a healthy choice for people who are looking for a filling, low-fat food.
Check Your Sources
The options with the least amount of arsenic, according to Consumer Reports, are sushi rice from the U.S. and white basmati rice from California, Pakistan, and India. Avoid Texas rice if you can, since it is reported as having some of the highest levels of arsenic from any growing region.
This means that a serving of white rice provides a quicker blood sugar spike, which, according to Harvard Medical School, “has almost the same effect as eating pure table sugar”. Brown rice has a lower glycemic index, which is better for warding off diseases such as diabetes.
For lower calorie and carbohydrate content, rice comes out top. But if protein and fibre is your aim, pasta wins over rice. That said, both can play a part in a healthy diet - and as the nutritional differences are quite small, it often comes down to which you would prefer.
Facts and Figure: India is the leading exporter of Basmati Rice to the global market.
Basmati rice has been cultivated for thousands of years in the foothills of the Himalayas. Today, it's a staple in many Indian dishes and is enjoyed all around the world. Basmati rice comes in two varieties, white and brown. Both have a nutty taste and a distinct smell.
Like many other types of rice, jasmine rice is made up of two types of starches: amylose and amylopectin. The more amylose starches the rice has, the more separate the grains will be after cooking. Amylopectin starches gelatinize during the cooking process and contribute to the overall sticky texture of rice.