Difference Between Jasmine and Basmati Rice (With Table)

Many of us feel a little less satiated if we do not have rice on our plate to mix and relish with an Indian curry. Despite our love for rice, not all of us are aware of its various types. Two types of rice that are often confused with one another are Jasmine rice and Basmati rice. 

Jasmine vs Basmati Rice

The difference between Jasmine and Basmati Rice is that though both qualify as cereals, they are significantly different from one another in the aspects of origin, flavor, smell, texture, benefits, nutrients, etc. While the former is stickier and easier to be savored with chopsticks, the latter is the type of rice that is long and slender-looking, and if cooked properly, it will not be clumpy but dry yet savory.

Jasmine Rice hails from the lush green paddy fields of Thailand. However, that is not the only country where it is consumed. In addition, it is also cultivated and consumed in Taiwan, Cambodia, and Vietnam. Furthermore, it is curved at both the ends and translucent, thereby differing significantly from Basmati Rice.

Basmati Rice is a name that echoes in every household in India and Pakistan. The reason being its heavy cultivation in these regions to prepare the flavorful and inviting dish- Biriyani. Its sharp and pointy edges, slender look, and length make it the best rice to prepare soulful plates of Biriyani and pulao.

Comparison Table Between Jasmine and Basmati Rice

Parameters of ComparisonJasmine RiceBasmati Rice
OriginRecords suggest that it was first cultivated in ThailandIt was first cultivated in India and Pakistan
AppearanceIt is curved at both the ends and translucentIt is sharp and pointy at the edges, with a long and slender-look
TextureAfter being cooked, it is clumpy and sticky, thereby making it quite easy to be eaten with chopsticks.It is dry after being cooked, and each grain is distinct yet fluffy
FlavorIt is relatively a little sweeter than other kinds of rice and has a hint of nuttiness.The flavor is distinct, and so is the aroma. Its name translates to “fragrant” in Hindi.
Iron ContentWhen in the form of white rice, it has no iron content, but brown rice has about 2% of iron.While the white rice contains about 2%, the brown rice contains around 4% of iron.

What is Jasmine Rice?

This is a kind of rice that is immensely popular in South-East Asia. Records dictate that its origin can be traced back to Thailand. However, its consumption is exceedingly high in Vietnam and Cambodia too. Furthermore, their appearance is completely distinct from Basmati Rice. It is curved at both the ends and translucent.

After being cooked, it is clumpy and sticky, thereby making it quite easy to be eaten with chopsticks. The reason behind the grains getting clumpy is due to the presence of amylopectin in them. If this element is found in a type of rice in large amounts, then the grains cannot retain their distinct structure and become moist and sticky.

Do not be fooled by its name. No, it does not smell like jasmine before or after being cooked. However, it is flavorful and rather sweet. It can be described as a little sweeter than other kinds of rice and has a hint of nuttiness.

It is available in the form of both white rice and brown rice. It also has several health benefits, but for someone who is keeping a check on calorie intake, brown Jasmine rice will always prove to be much more beneficial.

What is Basmati Rice?

If you fancy a plate of Biriyani, you have already been introduced to this rice. This is avidly used to prepare dishes in India and Pakistan. It has an appearance that is so distinct from the other types of rice that your eyes, though untrained, can easily identify basmati rice. It is sharp and pointy at the edges, with a long and slender look.

It is dry after being cooked, and each grain is distinct yet fluffy. The grains continue to be dry and of a distinct structure even after being cooked is because their starch is dense with amylose. Therefore, the higher the content of this element, the more distinct will be the structure of the grain.

There is no comparison to Basmati Rice’s aromatic value. The moment the rice is almost cooked, you can be assured that the aroma will travel from your kitchen to your neighbor’s house and trouble them with the inviting fragrance of your dish.

Like every rice type, this type too is rife with nutritional value. While the white version has a 2% iron content, brown rice has a two percent higher iron content. Interestingly, the white Basmati rice is not rich in fiber content at all, but its brown version will make up for the loss.

Main Differences Between Jasmine and Basmati Rice

  1. While Jasmine rice hails from the lush green paddy fields of Thailand, Basmati Rice is a staple in the households of India.
  2. Where Jasmine rice is curved at both the ends and translucent, Basmati rice is sharp and pointy at the edges, with a long and slender look.
  3. Jasmine rice is clumpy after being cooked and is quite moist. The reason behind the grains getting clumpy is due to the presence of amylopectin in them. If this element is found in a type of rice in large amounts, then the grains cannot retain their distinct structure and become moist and sticky. On the other hand, Basmati rice is dry and distinct. The grains continue to be dry and of a distinct structure even after being cooked is because their starch is dense with amylose.
  4. Jasmine rice tastes sweet and nutty. On the other hand, Basmati rice has a flavorful spiced taste with a high aromatic quotient. 
  5. While the aromatic value of Jasmine rice depreciates with time, Basmati rice becomes better with time and sees a spike in its price as well.

Conclusion

One of the most opted-for cereal options is rice, and there are various types of it. Two types of rice that are often confused with one another are Jasmine rice and Basmati rice. The difference between the two is that though both qualify as cereals, they are significantly different from one another in the aspects of origin, flavor, smell, texture, benefits, nutrients, etc.

While the former is stickier and easier to be savored with chopsticks, the latter is the type of rice that is long and slender-looking, and if cooked properly, it will not be clumpy but dry yet savory. In addition, the impact that time has on the two types of rice is also very different. While the aromatic value of Jasmine rice depreciates with time, Basmati rice becomes better with time and sees a spike in its price as well. Therefore, if you go grocery shopping, you should know the food item that you wish to prepare and the type of rice that is best suited in its preparation.

References

  1. https://www.sciencedirect.com/science/article/abs/pii/S0308814605002621
  2. https://ifst.onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2621.2002.00541.x
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