Basmati vs Jasmine Rice
                     Jasmine Vs Basmati Rice 
More than 40,000 different varieties of rice are grown across the world, including the popular and 
seductive jasmine and basmati varieties. Other varieties include arborio, carnaroli, sticky, sushi, black, 
brown, and white (which is actually a form of grass). 
While Basmati rice in Pakistan is produced in India and Pakistan, jasmine rice is native to Thailand. They 
both belong to the long grain family, which means that their grains retain their distinctiveness and cook 
up fluffy and not too sticky. However, jasmine is plumper, softer, and somewhat moister than basmati, 
which has a harder chew and drier flavor. 
 
The extra-long, thin grains of basmati rice are said to benefit from soaking, according to many sources, 
whereas the shorter, wider grains of jasmine rice only require a few quick rinses to get rid of extra starch 
(you can even skip this step if you are really lazy and don't mind a little more stickiness).  
They both have the 2-Acetyl-1-pyrroline component, which gives them a panda-like or popcorn-like 
scent, although basmati has a nuttier character while jasmine rice is more subtly flowery.  
 
 
 
 
 
 
Both are low in fat and will increase your protein intake, but basmati has a considerably lower glycemic 
index than jasmine (59 as opposed to 89), making it a better option for diabetics.  
Although they are often offered in their white state (i.e., after the germ and bran have been removed), 
you may also buy brown basmati and brown jasmine rice, which need slightly different cooking 
techniques and provide you with additional fiber and nutrients. (If a low-carb diet prevents you from 
eating any rice, my apologies, but this is a wonderful substitute.) 
 
 
 
 
 
They are both well suited to supporting rich, saucy dishes like curries, and you can frequently use either 
variety you prefer, depending on whether you want something firmer and drier (that'd be basmati) or a 
softer and slightly more luscious base. To highlight the unique character of each grain, you might 
showcase basmati in a pilaf or salad and jasmine in a pudding (hey, jasmine). 
 
If you have a rice cooker, it can handle either variety even though jasmine rice is best steamed and 
basmati rice is often boiled. If you use it for basmati, you will need to add a little less water than 
recommended by your cooker's instructions after soaking it for 30 minutes (or at least rinsing off the 
starch if you can't wait that long).  
 
 
It can also be helpful to add a small amount of butter, ghee, or oil to keep the grains well separated.