What are the types of basmati rice

What is the difference between jasmine and basmati rice?

Jasmine and basmati rice are among the most popular rice varieties in the world!

First off, these two strains have a lot together: Both of them have climbed to the top of the most popular and most commonly eaten rice varieties in the world! We explain here what the two classics have in common and what differences there are.

Long grain rice, popular everywhere!

... is probably the short version of the first two characteristics that both varieties have in common: They are extremely versatile and both jasmine rice and basmati rice belong to the group of long-grain rice varieties ("oryza sativa indica") Grain length of at least 6mm and are used in a wide variety of dishes in Asian - and now European - cuisine. They are not limited to certain types of preparation - such as risotto or rice pudding - but are used as a side dish or main course, in soups, salads, curries, paellas and much more. the determining ingredient. But how do the two varieties differ?

Jasmine and basmati rice are both fragrant rice varieties

In addition, both varieties are Fragrant rice, that is, without adding artificial flavors or cooking them with spices, flowers or soup vegetables, for example, they each develop their own aroma: jasmine rice smells flowery and tastes slightly grainy, basmati rice is revealed to be earthy - nutty aroma and is firm to the bite and hearty. Nevertheless, the two grains also differ a little from one another, namely in terms of their origin.

Original Basmati rice is only served on the feet of the Himalayas cultivated, that is, in India and Pakistan. There it receives its specific aroma, which is determined by the local climatic conditions. 80% of the rice on the spot is still made according to the traditional Wet rice cultivation cultivated and with millennia old Rice terraces watered. (Read more about growing rice).

Jasmine rice on the other hand, cultivation is primarily carried out in Thailand, Vietnam and Laos as well as Cambodia, and is not only irrigated by hand-built irrigation systems, but also by the heavy monsoon rains in this region in the summer months (August, September). It is harvested earlier than other varieties and so develops its intense aroma when cooked!

Jasmine and basmati rice. Both taste great!

Both types Incidentally, what they have in common is that they are taken for granted in their countries of origin with the hands or with chopsticks to be consumed. At Jasmine rice You can feel how this property promotes consumption true to the original: In contrast to Basmati rice, it sticks together very easily when cooked, and is therefore particularly suitable for decorative arrangement on the plate! You can read → here which recipes you can cook particularly well with jasmine and basmati rice. By the way: if you are looking for even healthier alternatives: Both types, jasmine rice and basmati rice, are of course also available in full grain! You can read → here 🙂 why whole grain rice is healthier and how it differs from white rice

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