Learn about the differences between Jasmine and Basmati rice
Believe it or not, more than 40,000 types of rice are known today. It may seem too much, since most people only recognize white, brown rice, or some types used in specific dishes.
Fortunately, all these varieties are classified in a simple group regarding the grain length. Most types of rice you can buy in stores can be categorized in three types:
Short-grain rice: It is twice as long as wide. Its starch content makes it fluffy when cooked. This type includes bomba and sushi rice.
Medium-grain rice: It is shorter and wider. It is chewy and sticky when cooked. Medium-grain rice includes Calrose and Carnaroli.
Long-grain rice: It is three times as long as wide. It is very sticky. This type includes Jasmine and Basmati rice.
Sometimes knowing the grain length is not enough to correctly identify a specific rice type, and you can end up with a rice dish different from what you expected. This identification is fundamental if you want to replicate typical preparations like Paella, Risotto, or Pilaf.
Differences between Jasmine and Basmati rice
People can identify common rice like white or brown; and even rice for making risotto or sushi. But when it comes to other types of rice used for distinctive dishes, they usually get lost.
This situation normally occurs with Jasmine and Basmati rice. They both are long-grain rice and very aromatic, but they also have differences.
The first difference is where they are grown: Basmati rice is grown in India and Pakistan, while Jasmine rice in Thailand. Maybe this is not enough for distinguishing them; let's take a look at further differences:
Aroma: Basmati has a nutty aroma that gets stronger and more refined when it is stored after harvest. Jasmine has a pandan and floral fragrance, which is stronger when newly harvested. When it is stored, the aroma reduces its power.
Size: Even though they are long-grain rice, they have different shapes. Basmati is bigger and thinner with a needle shape. Jasmine is smaller and wider.
Texture: Basmati has a firmer and drier texture; the grains remain separate. Jasmine has a moist and sticky texture; the grains are softer when cooked.
Taste: Basmati has a spicy flavor, while Jasmine highlights sweet flavors.
Uses: Basmati is commonly cooked for several varieties of Pilaf, Indian curries, and flavored stocks. Jasmine is perfect for any Thai dishes, for example, Thai-style fried rice, and Thai curry.
Delicious recipes
While you are still learning how to distinguish between basmati and jasmine rice, you can also learn the proper techniques for cooking both types.
You don't have to worry about learning how to cook jasmine rice or basmati, since both are very easy-cooking varieties. If you follow certain tips you won’t get them wrong when deciding to use them in your dishes.
Basmati rice is best cooked by boiling, and Jasmine is usually cooked by steaming. These techniques get the most remarkable results every time.
Once you have mastered the methods for cooking simple Basmati or Jasmine rice. You will start replicating typical preparations like the ones listed below:
Thai Jasmine rice
Servings: 4 Prep time: 20 minutes Cook time: 30 minutes
Ingredients:
300 grams of jasmine rice.
350 milliliters of water.
350 milliliters of coconut milk.
2 teaspoons of minced ginger root.
2 teaspoons of soy sauce.
1 tablespoon of minced lemongrass.
15 chopped curry leaves.
15 chopped basil leaves.
Preparation:
First, wash the jasmine rice under water twice until the water is clear.
In a saucepan, pour water, coconut milk, and rice.
Add soy sauce, ginger, lemongrass and curry leaves. Stir very well.
Bring the mixture to a boil at medium heat.
When it is boiling, reduce heat and cook until rice is tender.
Serve with the basil leaves on top.
Spicy Thai Beef and Jasmine Rice
Servings: 5 Prep time: 15 minutes Cook time: 30 minutes
Ingredients:
3/4 pounds of lean ground beef.
1/2 chopped onion.
6 chopped green onions.
2 minced cloves of garlic.
1/2 teaspoon of crushed red pepper.
3 sliced carrots.
1/2 chopped red bell pepper.
1 cup of jasmine rice.
2 cups of water.
2 tablespoons of soy sauce.
1 teaspoon of Asian fish sauce.
1/3 cup of chopped cilantro.
Preparation:
In a saucepan, add beef and cook at high heat until it is browned.
Incorporate onion, green onions, garlic, and red pepper. Stir very well.
Add carrots, red bell pepper, rice, water, fish sauce, and soy sauce.
Cook at low heat for 20 minutes.
Add cilantro, mix, and cook covered for 10 minutes.
Serve.
