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Both basmati and jasmine rice are long-grain varieties of rice that require a rinse before being cooked. Jasmine is a bit plumper and softer than basmati, which has a drier chew to the rice. The different textures and starch content between the two guide how each type of rice is cooked.
Both jasmine and basmati rice are aromatic, long-grain varieties, but they have distinct characteristics in terms of flavor, aroma, texture, and culinary uses. We examined the key differences between the two, and when it's OK to swap one for the other.
Jasmine and basmati rice are two types of aromatic long-grain rice. Jasmine has a more floral fragrance and slightly sweet flavor, while basmati has a nutty flavor and aroma. Jasmine is also slightly softer and stickier than basmati rice.
Both basmati and jasmine rice are varieties of long-grain, white rice that require rinsing before cooking. But they each have a different structure that informs how they are cooked.
While both Basmati and Jasmine rice have enticing aromas, they differ quite a bit. Basmati rice has a nutty and earthy scent, while Jasmine rice gives off a sweet and floral fragrance. In terms of nutrition, both varieties contain a similar amount of calories, carbohydrates, and proteins.
In this article, we’ll explore the differences between Basmati and Jasmine rice in terms of origin, flavor, nutritional value, and how they are best used in cooking. If you’re unsure which rice variety to choose for your next meal, this comprehensive guide will help you make the right decision.
Even though jasmine and basmati rice are often used interchangeably, there are some differences between these two types of rice that you should know about. While jasmine and basmati rice are both long grain, they slightly differ in flavor as well as preparation.