Basmati vs. Jasmine Rice: How do They Compare?

Basmati is an aromatic, long-grain white rice commonly used in Indian cooking. Long-grain rice refers to rice that is about four times as long as it is wide. Along with being gluten-free, basmati grains have a unique, nutty flavor and floral aroma (“basmati” is the Hindi word for “fragrant”), and the rice has a light, airy texture when cooked. You can prepare the versatile rice with butter or olive oil and fresh herbs as an accompaniment or side dish to curries and braised meats, as well as pilaf dishes.

Jasmine rice is a Southeast Asian long-grain variety of aromatic rice. It is relatively low in amylose (a starch component), meaning it clumps together and holds its shape when mounded. Sometimes confused with basmati, another aromatic rice, jasmine rice is softer, thicker, and clingier. Jasmine rice has a rich, nutty flavor that many gourmands liken to popcorn. While traditionally steamed in Southeast Asian countries, jasmine rice is also made in a rice cooker and served plain, without oil or salt.

Jasmine and basmati rice are both kinds of aromatic, long-grain rice typically served alongside an array of main dishes. You can also find both varieties of rice in your local grocery store in both white and whole-grain versions, with the whole grain retaining more of the rice’s original nutrients. However, there are a few key differences between these popular carbs, including:

• Size: Basmati rice grains are long, thin, and sharp at the ends. Jasmine rice grains are slightly shorter than basmati rice and a little more rounded at the tips.
• How they cook: Basmati rice grains will separate and grow twice as large when cooked, while jasmine rice will maintain its size and clump together instead.
• Preparation: While you should soak basmati rice for about thirty minutes before cooking, you shouldn’t soak jasmine rice since it is already naturally soft. Instead, rinse your dry jasmine rice a few times before cooking it to remove excess starch and dust.
• Structure: Due to the high amylose and low amylopectin content, basmati rice is a waxy type of rice that looks translucent when raw. The cooked rice has a firm, dry texture. Conversely, jasmine rice is low in amylose and high in amylopectin, giving it an opaque look when it is raw. Cooked jasmine rice develops a soft and sticky texture.
• Geographic popularity: Southeast Asian countries—such as Cambodia, Vietnam, and Thailand (where it’s sometimes referred to as “Thai fragrant rice”)—commonly use jasmine rice. On the other hand, Basmati rice is more widely grown and consumed in Middle Eastern and Indian countries like India, Pakistan, and Nepal.

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