Basmati and jasmine are two of the most common types of rice out of the more than 120,000 different types worldwide. They are both tasty and full of texture; and they often anchor many dishes from curries to casseroles.
Jasmine rice hails from Thailand, while basmati originates in India and Pakistan. Each type is a long grain, which means the individual grains fluff up nicely and do not stick together much. Typically, jasmine is plumper, softer, and a bit more moist than basmati, which has a firmer chew and drier compostition.
The real debate between basmati vs jasmine rice usually comes down to preparation. Many cooks like to soak the basmati rice so that the long grains can absorb some moisture before steaming; jasmine loves a soak, too, but a quick rinse to wash off the starch will do fine, since their grains are a bit shorter. If you happen to prefer stickiness in your rice, then just leave the starch. But high-end chefs would just encourage you to invest in a sticky rice if so, rather than skip prepping your long grain rice properly.
Both types of rice typically come white rather than brown, and they both also secrete a popcorn-like aroma when cooking. Yum!
Nutritionally, both types of rice are fairly similar, but basmati has a lower glycemic index, meaning it will raise blood sugar more slowly, creating a better effect of fullness than its counterpart.
Cooking basmati vs jasmine rice
Both types of rice perform equally well in most dishes: pilafs, puddings, curries, and just as a side dish are all common ways to enjoy them. Really, you just need to decide what sort of texture you’re going for in your dish — for firmer and drier go with basmati, for softer go with jasmine.
As for cooking, the basmati is traditionally boiled while jasmine is steamed, but there’s no real wrong way to cook rice unless you’re going for sushi-grade level of authenticity. The easiest and most efficient way to cook rice (a rice cooker) also happens to be many chef’s favorite way, too.
If you’re going with a stove-top cook, instead, usually a good rule for all types of rice is 2-1: one part rice, two parts water. This little kitchen “hack” works well if you’re cooking a half cup to a full cup of rice, which is enough to feed 1-2 people. If you start cooking larger batches of rice, you may not need as much water.
And get this: some recipes don’t even require a separate rice prep step whatsoever. In this easy fried rice recipe, all you have to do is dump all of the ingredients (even the raw rice) into a slow cooker and let the magic happen. Feel free to add some cooked chicken or pork at the very end if you want to make this veggie option a carnivore option, as well.
- 2 cups dry white Jasmine rice
- 1/2 cup frozen peas
- 1/2 cup diced frozen carrots
- 1/2 cup frozen edamame
- 1/2 cup frozen roasted corn
- 2 eggs
- 1 teaspoon minced shallot
- 2 tablespoons salted butter
- 1 teaspoon fresh ground pepper
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons Worcestershire sauce
- Plug in crock pot and add 4 cups of water.
- Add all ingredients into crock pot.
- Close lid and let cook for 1 1/2 to 2 hours on high.
- Stir every 30 minutes to ensure the rice cooks evenly.