… Both basmati and jasmine rice are especially aromatic, sharing the 2-Acetyl-1-pyrroline compound that gives them both a pandan-like or popcorn-esque aroma, but basmati has a nuttier quality, while jasmine rice is more faintly floral. calrose is a specific cultivar of rice developed from the Japanese rice. There are many differences between basmati and jasmine rice, despite the similar appearance and aroma. Basmati rice is typically cooked with light spices and oils then served as a side to main dishes. If you want a tasty and decadent dish, go with white basmati rice. in Nutrition, Dietetics, and Sensory Sciences. Get FREE ACCESS to every recipe and rating from this season of our TV show. Basmati has a lot of amylose: a straight molecule that organizes into a tight formation, which helps each grain stay distinct when cooked, making basmati a great choice for pilaf. Calrose rice s a short grain rice while Jasmine rice is a long grain rice. The aroma is not noticeable, and the flavor is somewhat inexistent, which is why it is often used to accompany sauces and meats, as it absorbs their taste. Jasmine has a stronger taste and can be a bit overpowering. It has a very long grain that lengthens further when cooked. Top 8 Rice Substitutes For All The Recipes You Want…, Top 6 Rice Vinegar Substitutes That Are Great In Any…, Top 6 Rice Wine Substitutes That Taste Delicious In…, Top 7 Dry Sherry Substitutes That Are Perfect For Cooking, 5 Baking Powder Substitutes for Your Cooking, Very long rice, twice as long after cooking, Long, but considerably shorter than basmati, Soak before steaming; great for rice pilaf, curry, paella, and coconut rice, Rinse and clean before steaming; great for soups, stir-fries, roasts, and stews, 1 ½ cup white basmati = 20 minutes2 cups brown basmati = 50 minutes, 1 ½ cup white jasmine = 20 minutes 2 cups brown jasmine = 45 minutes. Tastessence pits jasmine vs. basmati rice and looks at the differences between the two. The difference between Basmati rice and Jasmine rice can be observed on different factors such as the length of the grain, nature after cooking, aroma, etc. Mix up for extra taste: In fact, when I make a basmati rice pilaf, I like to start with a cup or so of basmati and then add a teaspoon or two of Jasmine rice after the rice is cooked. When cooked, it has a seductive, slightly floral aroma and a soft, clingy texture. … Medium grains, such as arborio, are great for paella and risotto. Dynasty Jasmine Rice – Editor’s Pick. This is done to remove the excess starch and dust, then the rice is ready to be steamed, or cooked in a rice cooker. In the case of cooking jasmine rice, it must be washed and rinsed first. Home / Food Facts & Kitchen Tips / Jasmine Rice Vs. The total aromatic rice, primarily jasmine and basmati, accounts for about 12% global trade. One cup of basmati rice is not only high in carbohydrates and calories but also has lots of micronutrients. You can use either basmati or jasmine rice when cooking a curry. Picking the right type of rice can seem like a difficult decision, particularly if you are not sure of the different types of rice out there, what they mean and how they are supposed to be cooked. Basmati rice, like jasmine rice is a very aromatic and delicate variety of rice. It is available in both white and brown forms. The basmati grains remained distinct and maintained their long, slim shape. Pinot Noir vs Merlot Comparisons - What Are The Differences? If we are looking at flavor, basmati is a better choice because it has a stronger aroma and a more intense nutty taste. While they are both long-grain, jasmine rice is shorter and round, while basmati rice is considered to be one of the longest kinds. All rights reserved. They are used for different application. This type of rice is long grain and has a nutty flavor with a floral aroma. However, being softer can be a good thing in certain cases, as it can not only make the dish flavorful but also have a smoother texture. This means it’s ideal for those trying to put on pounds, but not so good for cutting.. © 2020 America's Test Kitchen. Also, brown jasmine rice isn’t as common as its white counterpart and may be hard to find (*). In the case of cooking jasmine rice, it must be washed and rinsed first. It is considered to be of great quality in cooking because it has a sticky and fluffy texture. While they are both long-grain, jasmine rice is shorter and round, while basmati rice is considered to be one of the longest kinds. The jasmine rice had a plush, moist texture; its grains collected in delicate clumps, perfect for eating with chopsticks. It can be enjoyed as brown rice or further processed to expose the white rice grain. It has a typical fragrance and flavor that makes people crazy about this type of rice. Basmati vs Jasmine Rice for Curry. Basmati is originally from the hills of the Himalayas in northern India and Pakistan but now is grown across the world. Not all rice has a high glycemic index, basmati rice for example, has a relatively low glycemic index of 59. Jasmine rice has glycemic index of 68-80. White rice comes in short-grain (for example, Aborio), medium-grain (Japanese-style) and long-grain (Basmati, Jasmine and Doongara), and for each of these varieties, the glycemic index differs. Why the difference? While basmati rice is also considered long-grain rice, it could be called extra-long, as the grains are longer, slimmer, and sharper ends. The same compound agent found in basmati rice is found in jasmine rice, giving it a sweet aroma. In contrast, jasmine rice has a glycemic index of 69-80, depending on how it was cooked. Jasmine rice's starch, by contrast, has less amylose and more of another molecule: amylopectin, which has bushy branches that prevent it from organizing itself tidily. Jasmine rice has a sweet aroma. The jasmine rice had a plush, moist texture; its grains collected in delicate clumps, perfect for … For example, basmati rice is significantly higher in calories and carbs than white rice. Type of Grain: Both basmati and jasmine rice are types of long grain rice. Here are the main differences. Basmati comes from the Himalayan foothills of India and Pakistan. We prepared a batch each of basmati rice and jasmine rice and, once they were cooked, their differences became apparent. Its strong, distinctive taste is known to enhance flavor, and can also complement the overall aroma of your dish. It makes it highly appetizing for mixing with sauces and stews. We'll save basmati for a refined pilaf and serve jasmine alongside our favorite Thai curries. Just like brown basmati rice, the brown type of jasmine rice is higher in fiber because it contains the whole grain. However, the smell that accompanies this rice during cooking is slightly different. Basmati rice is a type of white rice commonly from the Himalayas, India, and Pakistan. When cooked, basmati rice elongates to twice its original size. Based on this, basmati rice is a healthier option, as it has a glycemic index of 58. And when it comes to storing it, the shelf life of the white ver… White basmati rice is easier to cook and use, as it is more fluffy and glutinous. This rice is common in rice pilaf, curry, and even Mediterranean dishes, like paella. Keep in mind these are average values and can range higher or lower depending on the brand. The cooking technique is also different for each type of rice. We’ve included the nutritional tables for jasmine and basmati rice below. And when you rinse long-grain rice, like basmati or jasmine, you’ll actually come away with individual, discrete grains. Short grains produce a stickier cooked result so they are great for use as sushi rice. Juliana has a BA in Journalism and Creative Writing as well as a M.S. *Photo by AndreySt and DONOT6 /depositphotos. All of these varieties are available in white and brown. That's what gives jasmine its clingy texture and makes it ideal for gently piling into a rice bowl and unmolding to make an impressive mound. White variants of rice are polished and are free from bran. We love both of these fragrant rices, but they're a bit pricier than standard long-grain white rice. Basmati is a long, skinny rice and shares the long grain group with jasmine and American long grain. This is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked. For: dry, distinct grains; examples: basmati, jasmine. Jasmine rice is a long-grain type of rice that grows primarily in Southeast Asia, especially in Thailand. Jasmine rice has a floral aroma while Basmati rice has a nutty aroma. Jasmine rice is originally from Thailand and is commonly used in Southeast Asian cooking. Rice cookers can be used for all types of rice, including white, brown, long-grain, short-grain, jasmine, basmati, and wild rice. Characteristic of basmati rice is its long, thin grains and pandan aroma whereas jasmine rice has short, thick grains and a jasmine-like aroma. Jasmine & Basmati Rice Nutrition | Livestrong.com One more obvious difference is the glycemic index of each type of rice. It also has a higher content of micronutrients, like beta-carotene, but the texture is firmer and harder to cook. Basmati rice is native to India and Pakistan while jasmine rice is native to Thailand. Dimensions: : 18.5 x 8 x 2 inches. Jasmine rice is a long-grain brown rice grown in Asia, primarily in Thailand, Cambodia, Laos and Southern Vietnam. Given the choice, go with basmati, unless you want a fluffier and starchier meal, which sometimes is ideal when you want a side dish that mixes well with sauces and meats. Jasmine rice, in contrast, becomes very moist and sticky. Another long-grain, fragrant rice, basmati rice hails from India and Pakistan. On the contrary, basmati rice requires some soaking before cooking, and tends to be long, dry, and fluffy. Jasmine rice: This long-grain rice has a soft texture and is similar in flavor to basmati rice. So, the final verdict is up to you, but if the question is about health, go with brown rice.  Foods with a glycemic index of 70 or lower are preferred in the diet due to their slower absorption which prevents large spikes in blood sugar after consumption. If that’s the case with basmati and jasmine rice, then this article can help you clear some doubts and choose the right rice for your next meal. Jasmine rice is also known as Thai fragrant rice, given its pleasant popcorn-like smell. 3. The rice will absorb the water evenly, and should then be boiled in plain or salted water. However, because it’s so much pricier than other varieties — and because it can be hard to tell the difference between it and, say, jasmine — crossbred or otherwise inauthentic rice is sold fraudulently as basmati with shocking frequency. The basmati grains remained distinct and maintained their long, slim shape. It's easy to confuse raw jasmine and basmati rices: They're both long-grain varieties, and both contain a compound that can give them a popcorn-like aroma. Jasmine rice is sticky while Basmati rice is fluffy. To decide which rice is better for you, a good measure is to use the glycemic index. What Are The Best Substitutes for Arborio Rice? It doesn't need to be soaked prior to cooking. In terms of health, brown jasmine rice is better for you, but in terms of cooking, the white kind is tastier and results in a more appetizing flavor and texture. The grains are also shorter and thicker than basmati rice. Jasmine rice is relatively smaller and tends to be moist and sticky. They have similar amounts of protein, fat and carbohydrates. 2. As for basmati rice, it is usually soaked in water for about an hour or two before cooking. Basmati is available in both white and brown varieties. This type, though, is higher in carbohydrates but lower in fiber. 9.8. As for health, basmati wins too, so in the end, this rice may be the superior choice. Kalijira rice (baby basmati): These miniature rice grains are similar in flavor to basmati rice and hail from Bangladesh. Jasmine rice, however, is originally from Thailand, but can also be found in Vietnam and Cambodia. The two have a high carbohydrate count, but basmati rice has more complex fibers and sugar, giving it the lower glycemic index (*). While the traditional form of basmati is grown in India and Pakistan, there are a few U.S.-grown hybrids that go by names such as Texmati and Calmati. Nevertheless, the jasmine rice is marginally shorter and rounder relative to the very long, thin, and needle-shaped basmati. The three main types of rice. If a food has a high glycemic index, it is absorbed much quicker, thus, raising blood sugar much higher. However, Jasmine rice grains have rounded tips and are usually more translucent. Specifically, 100g of basmati rice will give you (*): These nutrition facts are all based on white basmati rice, but it is possible to find whole-grain kinds, with added fiber, vitamin E, and potassium. When we talk about aromatic varieties of rice around the world, Basmati rice comes first to mind. Their brown versions also contain fiber. We prepared a batch each of basmati rice and jasmine rice and, once they were cooked, their differences became apparent. Meanwhile, Basmati rice has longer, thinner grains with sharper ends. I prefer Jasmine over basmati in many recipes, especially in soups and stews. Although very minute variations may exist in the calorie, carb, … This is a measure of how quickly your body will absorb the sugar in a carbohydrate. This is due to the presence of a molecule called 2-acetyl-1-pyrroline ( 17 , 19 ). It also increases in size and length. Long-Grain Rice. As basmati rice is already flavorful, and can often be more expensive than white rice. While they may look similar, there are a number of differences between these two types of rice. As with basmati rice, jasmine rice is not only high in calories and carbohydrates, but also in other micronutrients. However, the fluffy long-grained texture of basmati rice is the classic companion of a South Asian curry. Currently, about 70% of the world’s basmati rice production comes from India.Its distinctive flavor is given by 2-acetyl-1-pyrroline, an aroma compound that’s also used in Indian spices, jasmine rice, and white bread. However, since it contains the entire grain, including the bran and germ, it is harder in texture. The white kind of jasmine rice has a sticky texture thanks to its glutinous characteristics. This rice is often easier to use, which is why it is found in stews, accompanying meat, and grain bowls. Both Jasmine and Basmati rice come in two colors: white and brown. The flavor is also more subtle than basmati, though some consider it similar. As you rinse rice, you'll be able to see the starch releasing into the water. However, cooking white jasmine rice is easy and results in a very aromatic, soft texture. Whether you opt for the traditional variety or one of the hybrids, all types of brown rice take longer to cook. Chow Mein vs Chop Suey: Differences You Should Know. Rice, in general, is classified by size into three groups long grain, medium grain and short grain. When comparing the nutrition in jasmine rice and basmati rice, you will notice they have a similar number of calories. Jasmine vs Basmati Rice Conclusion So, you are now aware of the differences between jasmine rice and basmati rice. Southern long grain and medium grain rice grown in Southern United States, including Arkansas, Mississippi, Missouri, Louisiana, and Texas, is indica rice and accounts for over 75% US rice production. The cooking technique is also different for each type of rice. Jasmine rice, from Thailand, has long, translucent grains. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation. It is not as high in fiber and micronutrients as its brown counterpart. When cooked, basmati rice turns dry and fluffy compared to the moist and sticky texture of jasmine rice. Finally, the texture, smell, and flavor vary between these kinds of rice. Brown Basmati rice still has the husk and cereal grain attached and is a whole grain. Also, a hybrid of basmati and jasmine rice known as Jasmati, combining basmati's soft grain with jasmine's nuttier flavor, can also be found. Package: : 20 Pound. Basmati for one becomes very fluffy, dry, and aromatic. Both jasmine rice and basmati rice are long grain, aromatic rice varieties. The brown basmati rice, on the other hand, is considered to be healthier because it is high in fiber, vitamins, and minerals. Because of its tiny grains, this rice cooks relatively quickly. Jasmine is higher at 68-80 versus basmati having a 52 GI. When she isn’t busy working, you can find her running with her dog Milo or reading a book in the sun. Basmati will be absorbed more slowly, creating a better effect of fullness, and raising blood sugar slowly, while jasmine will be absorbed quickly, spiking your blood sugar. It's all about the two different molecules that make up starch. Before cooking it’s important to wash the rice to remove any dust and excess starch. Specifically, 100g of jasmine rice will give you (*): The white and brown kinds of jasmine rice may vary in terms of rice, but these also contain thiamine, niacin, and phytonutrients in minimal amounts. When cooked, basmati rice elongates to twice its original size. She loves traveling, trying new foods, and cooking. Another key difference is the grain length. For starters, they come from different geographic locations. Explore food stories big & small in our Webby-Winning Podcast, Proof. However, if you want a rice that absorbs sauces or mixes well in soups, jasmine is the right choice. When you cook basmati you can feel in the kitchen a delicate scent of sandalwood, the taste of this rice variety is a bit earthy. This is also aromatic, but it gets its name from the color it has which resembles the jasmine flower. In terms of nutrients, both kinds of rice have similar amounts of fiber, protein, fat, and vitamins and minerals. This very simple rice recipes will make everyone able to cook it perfectly in a pot. Basmati rice is comparable to other types of brown or white rice in terms of nutrients.