Jasmine Rice vs. Basmati Rice: Battle of the Aromatics 

Jasmine rice and basmati rice are often regarded as each other’s cousins. 

That’s because they both have long grains, they’re often white, and they both smell pretty darn good once cooked.

But, trust me— these grains are more different than you think. 

If you want to swap one for the other without ruining your dish, you’ll want to know their similarities and differences. 

Jasmine Rice Overview 

Jasmine rice is a long-grain variety that’s well known for its slightly sticky texture and floral or butter-like fragrance.

Though it’s primarily grown in Thailand and other countries in East Asia, it’s commonly used in a wide variety of cuisines, including Southeast Asian, Middle Eastern, and Indian.

Jasmine rice has the most presence in Thai cuisine and is often used for pad Thai and other local dishes.

I personally love using it most for fried rice and as a side for pepper steak! 

Fun fact: The most common type of jasmine rice is the white variation, with its bran and germ layers removed. But jasmine rice also comes in whole grain varieties that are brown, black, and even purple. 

Basmati Rice Overview 

Basmati rice is also a long-grain variety, but unlike jasmine rice, this grain has a very fluffy texture and a nutty-like aroma.

It’s very popular in Middle Eastern and Indian cuisine, often being the best rice used for dishes like pilafs and biryani.

Most of the basmati rice you’ll find in stores comes from Pakistan or India, but many imports also come from South Asian countries like Nepal and Sri Lanka.

Note: The US also grows this special grain but on a much smaller scale than the mentioned regions.

Jasmine Rice vs. Basmati Rice: Side-By-Side Comparison

Price and Availability

Both jasmine rice and basmati rice can easily be found in any relatively big grocery store in the US. 

However, since these grains are considered specialty rice, they tend to be more expensive than other generic bags of rice you may encounter. 

If we compare the two side-by-side, basmati rice is usually the more expensive option. 

It’s typically aged for months or even years before hitting the market. So, the labor-intensive process contributes to its higher price.

Aroma and Flavor

Whenever I smell jasmine rice, I’m always reminded of pandan leaves or freshly heated butter. On the flip side, when I smell basmati rice, I think about toasted nuts or popcorn.

These distinct aromas contribute to the flavor differences between the two grains. 

Jasmine rice tastes light and slightly sweet, while basmati rice is more earthy and nutty.

Appearance and Texture

At first glance, jasmine rice and basmati rice look very similar as they both have long, white grains. 

But, if you compare their grains side-by-side, jasmine rice will appear slightly glossy, while basmati rice has a more opaque appearance. 

Their textures (once cooked) are also very different from each other, and it’s perhaps their biggest difference.

Jasmine rice has a softer texture, giving it a distinct fluffy yet slightly sticky quality.

Basmati rice, on the other hand, has very separate and fluffy dry grains that don’t clump together.

Culinary Uses

Every now and then, you may substitute jasmine rice for basmati rice or vice versa.

But, more often than not, these grains are used differently in culinary contexts. 

As mentioned earlier, Jasmine rice is preferred in Southeast Asian cuisine, which usually requires rice to hold together. 

Plus, its subtle floral aroma and hint of sweetness also pair well with the most common sauces in Vietnamese, Thai, and other Asian cuisines. 

On the flip side, basmati rice is a staple in Middle Eastern cuisines, which require rice to be very separate. 

Its popcorn-like aroma goes well with dishes that usually have complex spices and notes of earthiness and warmth.

Nutrition Profiles

Jasmine rice and basmati rice have very similar nutritional profiles. 

Using the table below, let’s take a closer look at the nutritional comparison between a cup of cooked jasmine rice and a cup of cooked basmati rice.

Note, however, that there’s a significant difference in the glycemic index between these two grains.

Jasmine rice ranks quite high on the glycemic index, ranging from 68 to 80, which means it can cause a rapid increase in blood sugar levels.

In comparison, basmati rice only ranks anywhere from 50 to 58 on the glycemic index, making it raise blood sugar levels more slowly.

Based on this data, it’s safe to assume that basmati rice is better for people who need to maintain their blood sugar levels and for those who want long-lasting energy.

The Bottom Line

Sure, basmati rice and jasmine rice look very similar and have almost evenly matched nutrient profiles.

But at the end of the day, these grains are completely different from each other.

Jasmine rice smells floral and clumps relatively easily, while basmati rice is very fluffy and smells nutty!

Jasmine rice is a staple food throughout Asia, but it’s also very popular with other cultures around the world. You’ll find it used in traditional Southeast Asian dishes, as well as in Middle Eastern, Mexican, and Persian cuisine. Jasmine is the go-to rice to use with Thai curries, soups, and stir-fry dishes.