When it comes to white rice, Jasmine and Basmati variants are some of the first names that come to mind.
They are most commonly found as the base ingredients for culinary dishes from the Middle East and India.
Both rice is known for their distinct aroma due to the chemical compound inside them.
However, they each have unique qualities that make them distinct.
In this article, we’ll go over both of them, and how to differentiate between the two.
Jasmine rice has its roots from Thailand, where it is known locally as Khao Hom Mali, and was first cultivated by the Royal Kingdom of Siam.
This sweet-smelling rice is most commonly found in Southeast Asia. It is ubiquitously used as the primary source of carbohydrates by the majority of Asian countries.
Jasmine rice is characterized by its medium to long grain structure, soft but sticky texture and a subtle hint of jasmine flowery aroma..
Check out our offering for selection of Jasmine rice here at Puri Pangan Utama.
Basmati Rice has its origins from India and Pakistan, where they are part of the daily consumption for the locals.
They are typically characterized by their long, needle-like grain structure and aromatic scent.
The texture is almost similar, but not as sticky as Jasmine rice and their grain structure retains their long, elongated shape even after cooking.
Basmati Rice is known for having a wide variety of health benefits. Read our article here for detailed Basmati Rice benefits.
Looking for Basmati rice? We’ve got Saffron Basmati Rice packaged in 5 kg ready for you to use in your ingredients.
Differences between Basmati rice and Jasmine Rice
Both Jasmine and Basmati are aromatic grains of rice that are often used interchangeably.
However, they do have distinct differences that you should know about. Below are some of the differences between the two.
Both of them can be categorized as medium to long grain types of rice.
However, Basmati rice is distinctly longer and slimmer in shape, and they retain this shape even after being cooked.
Jasmine rice, on the other hand, has more of a rounder grain structure and puff up to become twice the size after being cooked.
Another distinct difference between the two of them is the texture.
Basmati rice will retain its overall grain shape and will have a more dry texture.
Whereas Jasmine rice will expand after cooking and have a softer, sticky texture.
The Glycemic Index (or GI) is how easily food is digested and how fast glucose (sugar) enters the bloodstream.
Slower digesting foods are generally healthier as they help you maintain a more stable blood sugar level.
Between Jasmine and Basmati rice, the former has a high GI of 109 compared to the latter which has a GI of 58.
To conclude, both kinds of rice is aromatic rice that provides you with a wealth of character taste, aroma, and variety.
Each will have its own place in your culinary arsenal. The best way would be to try it yourself and experiment which one works best for you.
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