Rice is the most consumed staple food for a large part of the human population of the world, especially throughout Asia. As rice contains a big amount of calorie, rice has become one of the most important grains for human nutrition and calorie intake. However, you may be surprised to find out that rice is not just rice; there are approximately 40,000 varieties of rice out there.
Jasmine rice and basmati rice are two kinds of rice that often make people confused. Both are long-grain and aromatic Asian varieties. Without enough knowledge, it can be difficult to tell which is which, while jasmine rice and basmati rice should be cooked in different ways for the best results.
Contents
Jasmine Rice
Jasmine rice is a long-grain fragrant rice with a scent reminiscing pandan and popcorn. The name ‘jasmine’ is given due to its white color, which is as white as the jasmine flower. Jasmine rice is better to be washed prior to cooking to remove the dust and excess starch. It can be steamed or cooked using the absorption method. The resulted rice is moist and sticky. Jasmine rice is grown primarily in Thailand, Cambodia, Laos, and Vietnam.
Basmati Rice
Meanwhile, basmati rice is a variety of long but slender-grained fragrant rice, traditionally coming from the Indian subcontinent. Basmati rice is very water absorbent. Before cooking, basmati rice is advised to be soaked in water for between half an hour to two hours to ensure even cooking. You can boil the rice in plain or salt water. When cooked, the grains can elongate to almost twice the original size, as well as become softer and fluffier. However, the resulted rice tends to be dry.
Jasmine vs Basmati Rice
| Jasmati Rice | Basmati Rice |
|---|---|
| - The grains are slightly shorter and rounder | - The grains are needle-shaped, very long, and slender |
| - The grains are advised to be washed prior to cooking | - The grains may be washed before cooking, but also need to be soaked for between half an hour to two hours for even cooking |
| - Can be steamed or cooked with the absorption method | - Can be boiled in plain or salt water |
| - The cooked rice is moist and sticky | - The cooked rice is twice the size of the original grain, dry and fluffy |
| - Primarily comes from Thailand, Cambodia, Laos, Vietnam | - Originated in the Indian subcontinent |
Conclusion
So, you are now aware of the differences between jasmine rice and basmati rice. Jasmine rice is relatively smaller and tends to be moist and sticky. It doesn’t need to be soaked prior to cooking. On the contrary, basmati rice requires some soaking before cooking, and tends to be long, dry, and fluffy.