Comparing Basmati and Jasmine Rice: Key Differences to Know

Basmati is a long, slender, dry, nutty rice from India and Pakistan, while jasmine is a slightly sticky, floral-scented rice from Thailand.

Basmati

A long, slender, aromatic rice grown in India and Pakistan. Cooks up fluffy and separate, with a nutty flavor. Often aged. Glycemic index is lower (around 50 to 58).

Jasmine

A long-grain rice from Thailand. Softer, slightly sticky when cooked, with a floral aroma. Glycemic index is higher (around 68 to 80).

Uses

Basmati: biryani, pilaf, Indian dishes. Jasmine: Thai, Chinese and Southeast Asian dishes.

Cooking

Basmati: rinse well, 1:1.5 rice to water. Jasmine: 1:1.25 to 1:1.5.

Nutrition

Similar calories, about 200 per cup cooked.

Arsenic

Basmati from India or Pakistan tends to be lower in arsenic, according to Consumer Reports.

Choose

By dish and texture.

Basmati in detail

Basmati is a long-grain aromatic rice grown mainly in the Himalayan foothills of India and Pakistan. The name means “fragrant” in Hindi. Grains are slender and can elongate to nearly twice their length when cooked, ending up fluffy and separate. It has a nutty, floral aroma from the compound 2-acetyl-1-pyrroline. Basmati is usually aged for at least a year to firm up the grains.

Jasmine in detail

Jasmine rice is a long-grain aromatic rice from Thailand (Khao Dok Mali 105), also grown in Cambodia, Laos and Vietnam. It has a soft, slightly sticky texture when cooked and a delicate floral aroma that resembles jasmine flowers. Grains are shorter and plumper than basmati.

Uses

• Basmati: biryani, pilaf, curry sides, Persian dishes, and salads.
• Jasmine: Thai, Vietnamese and Chinese dishes, stir-fries, curries and sticky coconut dishes.

Cooking

• Basmati: rinse until the water runs clear, soak for 20 to 30 minutes, and cook at about 1.5 cups of water per cup of rice for 15 minutes, resting 5 to 10 minutes.
• Jasmine: rinse briefly, use about 1.25 cups of water per cup of rice, simmer for 15 minutes and rest. It needs less water since it is softer.

Nutrition

A cooked cup (about 160 grams) of each has around 200 calories, 45 grams of carbohydrate and 4 to 5 grams of protein. Brown versions have more fiber (3 to 4 grams against 1 gram). Basmati has a lower glycemic index of about 50 to 58, compared with about 68 to 80 for jasmine rice, so it raises blood sugar more slowly.

Arsenic

Rice absorbs arsenic from soil and water. Consumer Reports found that basmati from California, India and Pakistan has lower inorganic arsenic than other rice. Rinsing, and cooking in extra water (6 to 10 parts water, then draining) can reduce arsenic by 40% to 60%. Brown rice has more arsenic than white.

Choose

Choose basmati for fluffy, separate grains and lower glycemic impact. Choose jasmine for soft, slightly sticky rice for Southeast Asian foods. Both are good with many dishes, and either can be substituted at some cost to texture.

Cooking ratios and nutrition numbers

Basmati is a long grain rice grown mainly in India and Pakistan, aged for months, and cooks into separate, dry grains that lengthen about twice. Jasmine rice is grown mostly in Thailand, has a softer, slightly sticky texture and a floral aroma. A common water ratio for basmati is 1.5 cups of water per cup of rice after rinsing, cooked for 15 to 18 minutes, and jasmine uses about 1.25 cups of water and 12 to 15 minutes. Per cooked cup (about 160 to 190 grams), both have around 200 to 210 calories and 44 to 45 grams of carbohydrate. Basmati has a lower glycemic index of about 50 to 58, compared with about 68 to 80 for jasmine, according to the Glycemic Index database. Consumer Reports and the FDA have found inorganic arsenic in rice, with brown rice higher, and basmati from California, India or Pakistan tends to be lower. Rinsing and cooking in extra water reduces arsenic.

Based on data from the USDA FoodData Central and the FDA