It’s fairly common to hear how change is the only thing constant in this world.
And it is. Just look at where you are right now.
Reading this article and looking for basmati rice substitutes.
There’s comfort in the familiar. I get it.
But that comfort can only last us so long before we find ourselves in search of something different, a new taste. I get this, too.
There’s no shame in that.
It’s okay to change your mind and change it again for as long as it takes until you find another suitable alternative.
How We Came to Love Basmati Rice

‘Basmati’ came from a Hindi word that literally translates to ‘the fragrant one.’
A very fitting one…
The aroma emitted has hints of popcorn and the slightest touch of butter. Others even claim to smell some floral notes.
Ultimately, this characteristic is influenced by the age of the rice, the region in which it was grown, and the cooking method.
While the aroma profile is the defining characteristic of basmati rice, it also has a light and delicate flavor. A taste that doesn’t overpower dishes usually paired with it.
Basmati rice even has Protected Designation of Origin (PDO) status. This designation ensures that certain standards are met before being labeled as such.
Both India and Pakistan have received PDO status for their basmati rice.
So you can rest assured that it’s sure to be authentic whenever you buy a pack with basmati rice plastered on top.
But you’re not buying it this time, though, are you? 😉
Because we’re looking for basmati rice substitutes.
Why the Change of Heart: Basmati Rice Substitutes
The nuttiness of basmati rice isn’t for everyone. It’s an acquired taste that some would want nothing to do with.
Besides, we’re in our “trying something new” era, remember? So, as much as basmati is your go-to rice for curry, give these substitutes the benefit of the doubt.
Shall we?
Jasmine Rice Biryani
Ah, basmati’s aromatic cousin.
Jasmine rice is sure to charm any basmati purist reading this.
It’s often referred to as Thailand’s ‘fragrant pearl’ to showcase its prized sweet and floral smell.
Who’s ready for some vegetable biryani using Jasmine rice?
Ingredients
- 1 cup of Jasmine rice
- 1 ¼ cups of water
- 1 tbsp of ghee
- 1 sliced onion
- 2 minced cloves of garlic
- 1 grated inch of ginger
- 1 tsp of cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 cloves
- ½ tsp of turmeric
- 1 tsp of coriander powder
- ½ tsp of chili powder
- ¼ tsp of garam masala
- 1 cup of mixed veggies
- Salt
- Cilantro
- Cashews and raisins
Instructions
- Cook the Jasmine rice for 18 minutes or as per package instructions.
- Heat the ghee in a large pot over medium fire. Add the onions and cook for 5 minutes.
- Add the garlic and ginger, then cook for another minute.
- Throw in the cumin seeds, bay leaf, cinnamon stick, cloves, turmeric, coriander powder, chili powder, and garam masala. Sauté everything for a minute.
- Include the chopped veggies, cook for 5-7 minutes, then season with salt.
- Spread the Jasmine rice in a serving dish. Put the cooked veggies on top and sprinkle with cashews and raisins.
- Cover with aluminum foil and bake at 200°C for 15 minutes.
- Garnish with cilantro before serving.
Quinoa Upma
Let’s get one thing straight. It’s pronounced “keen-wah.” Period.
Quinoa is an ancient grain that packs all nine essential amino acids our bodies need. Furthermore, it only takes 15 minutes to cook!

Our second recipe uses this protein powerhouse to create a popular Indian dish: upma. It’s traditionally made with semolina and consists of cooked rice, fried lentils, and veggies.
Ingredients
- 1 cup of quinoa
- 1 ¼ cups of water
- 1 tbsp of ghee
- ½ tsp of mustard seeds
- ¼ tsp of urad dal
- ¼ tsp of chana dal
- Curry leaves
- 1 chopped green chili pepper
- ½ chopped onion
- ¼ tsp of turmeric
- ½ tsp of red chili powder
- ½ tsp of salt
- ¼ cup of chopped veggies
- Cilantro
Instructions
- Cook the quinoa for 15 minutes or as per package instructions.
- Heat the ghee in another pan over medium fire, then add the mustard seeds.
- Add the urad dal and chana dal once the mustard seeds pop. Fry everything for a minute.
- Include the curry leaves and green chili, then cook for 30 seconds.
- Throw in the onions and cook for about 5 minutes.
- Stir in the turmeric and red chili, then sauté for 1 minute.
- Add the quinoa, veggies, and salt to the pan. Stir everything together.
- Garnish with cilantro before serving.
What’s Cooking?
Basmati rice substitutes, what else?
I hope today’s changes aren’t too daunting for you.
Though, I think they weren’t. We’re foodies, after all 😎
Both Jasmine rice and quinoa offer exciting and unique taste adventures. Both are a breath of fresh air in our kitchens.
So let this cooking lesson simmer.
Embrace the change!
Who knows what wonders it will bring you…
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