What is the difference between jasmine and basmati rice: differences in appearance, taste and use

Jasmine and Basmati rice are popular varieties of rice that you can easily find in large supermarkets. It is impossible to confuse them - the grains differ in shape and composition, but they also have similarities - a pronounced aroma. Their properties also differ, so they are suitable for preparing different dishes.

What is the difference between Jasmine and Basmati rice?

First of all, they differ in glycemic index. U Jasmine its value is 109. Therefore, this variety is suitable for quickly replenishing energy after exercise and for people with low blood glucose levels.

Rice Basmati has a glycemic index of 56 to 69, which makes it suitable for diabetics and adherents of a healthy diet.

Differences in appearance

Jasmine rice grains are white and slightly translucent. Rice has a narrow oblong shape and a delicate milky aroma. During cooking in water, the grains stick together a little, but do not lose their shape. Rice is classified as an aromatic variety due to its unusual floral scent.

Interesting. The cereal got its name due to its similarity with white jasmine petals. The most expensive varieties of this rice have a bright floral aroma.

Regular Basmati is more yellow in color. The grains have an elongated shape. In its raw form, the nutty smell is also felt, even if the product is in a sealed package. When cooked, the grains double in size.

Difference in taste of Jasmine and Basmati rice

It is difficult to answer the question: which rice tastes better?Jasmine is ideal as a side dish for completely different dishes. It will complement the vibrant exotic cuisine, oriental products and our usual dinners and lunches.

Jasmine rice retains its shape and dazzling white color even after cooking. From the very first minutes of cooking, a pleasant floral aroma will begin to spread throughout the kitchen. Housewives also note the delicate taste. At the same time, it does not stick together and does not form lumps during cooking. The rice seems to melt in your mouth.

Basmati has a specific pleasant aroma and nutty flavor. This is due to the high content of the chemical compound 2-acetyl-1-pyrroline. The same compound is found in pandan leaves, which are dried and used as a spice. A similar compound is found in cheese, fruits and most cereals. For industrial purposes, Basmati is used to add flavor to baked goods.

The cereal also contains a minimal concentration of gluten (gluten), which is why it is easy to wash and does not stick together.

Reference. Most housewives prefer Jasmine because of its delicate taste. It is even used for making desserts.

Applications of Jasmine rice

There are many recipes using Jasmine rice. The variety has gained popularity due to its versatility and versatility in cooking. It is used as a side dish in restaurants, and rice porridge and pilaf are also cooked from it. Jasmine does not absorb oil well; it remains on the surface of the grains.

Uses of Basmati rice

Basmati is mainly used to prepare porridge; various side dishes, herbs and spices are often added to it, which complement the composition well. Basmati dishes are widely available in restaurants.

The product is suitable for all types of heat treatment, but steaming is most successful for preserving the taste and benefits. Rice, especially well-cooked rice, absorbs oil well.

Important. Basmati is not used to make pilaf because the grains will spread and turn into porridge.

How to cook both types of rice correctly

Rinse Jasmine thoroughly under cold water several times until the liquid becomes clear.. Pour about 400 ml of water into a container, add salt to taste. Place the grain in boiling water. Bring to a boil and reduce heat to low for 10-15 minutes. Remove from the stove and let it brew for about another 10 minutes.

We wash dry Basmati in water several times. Pour into the pan twice as much water as grains. Pour rice into boiling water and cook over high heat for 5 minutes. When we see that the rice is ready, we leave it to brew for 20 minutes. Add salt and spices as needed.

Advice. Add rosemary, turmeric, black or white pepper for taste. This will add piquancy to the dish.

Read more about Jasmine rice

Of the many varieties, Jasmine is considered the most delicious. The aromatic cereal is cultivated only in Thailand, but it is valued all over the world.

Jasmine rice (also called Fragrant Rice) was first grown in Thailand near Bangkok about 70 years ago. It is cultivated exclusively in the main season, from September, and the harvest is harvested in December, since the tropical rainy season adds amazing properties to this crop.

Jasmine rice contains complex carbohydrates and guarantees satiety for a long time. It does not create insulin spikes in the blood, unlike fast carbohydrates (sugars), which are absorbed almost immediately. Jasmine rice is a hypoallergenic product that does not contain gluten.Suitable for diets and proper nutrition.

Calorie content the product is 338 kcal per 100 g.

Compound:

• fats – 0.4 g;
• proteins – 7.2 g;
• carbohydrates – 79 g.

And:

• ash – 0.64 g;
• saturated fatty acids – 0.18 g;
• water – 11.62 g;
• monosaccharides and disaccharides – 0.12 g;
• fiber – 1.3 g.

The cereal contains vitamins and beneficial elements:

• vitamins B1, B2, B4 B6, B9;
• vitamin K;
• vitamin E;
• vitamin PP;
• iron;
• magnesium;
• sodium;
• calcium;
• iodine selenium;
• zinc;
• phosphorus;
• manganese.

Harm and benefit

Rice is rich in microelements and vitamins that stimulate metabolism. If you are watching your figure, this product will definitely suit you.

Jasmine is included in the diet for:

• dietary nutrition;
• diseases of the cardiovascular system;
• problems of the gastrointestinal tract;
• poisoning;
• diseases of the endocrine system;
• oncological diseases.

The fiber in jasmine rice helps remove waste and toxins from the body.

Important. Jasmine is contraindicated for people with diabetes due to its high glycemic index. If you are prone to constipation, you should also not abuse it.

Read more about Basmati rice

Basmati - a variety long grain aromatic rice, which has been grown in the foothills of the Himalayas since time immemorial. Traditional producers and suppliers of this cereal are India and the Pakistani province of Punjab.

Basmati means "fragrant" in Hindi. According to historical data, grow it began on the Indian subcontinent more than 3 thousand years ago. At first, Basmati was used to refer to all varieties of aromatic rice, however, over time, the term began to be applied exclusively to products of special quality. Thanks to Indian traders, the whole world learned about Basmati.Today, this rice has become an integral part of many Middle Eastern culinary traditions.

The energy value of rice per 100 g is 370 kcal. Ratio of proteins, fats and carbohydrates:

• Proteins – 7.94 g;
• Fats – 2.92 g;
• Carbohydrates – 77.24 g;
• dietary fiber – 3.5 g;
• water – 10.37 g.

Nutritional value of rice - in milligrams per 100 g:

• thiamine (vitamin B1) – 0.401;
• riboflavin (vitamin B2) – 0.093;
• pantothenic acid (vitamin B5) – 1.493;
• pyridoxine (vitamin B6) – 0.509;
• folic acid (vitamin B9) – 0.02;
• tocopherol (vitamin E) – 1.2;
• phylloquinone (vitamin K) – 0.0019.
• calcium – 23;
• magnesium – 143;
• sodium – 7;
• potassium – 223;
• phosphorus – 333;
• iron – 1.47;
• zinc – 2.02;
• copper – 0.277;
• manganese – 3.743.

Harm and benefit

Basmati, or “Indian” as it is often called, contains many vitamins and minerals. It is recommended in moderation during pregnancy. Folic acid promotes normal fetal development, but overeating rice contributes to constipation.

A large amount of fiber has a beneficial effect on the gastrointestinal tract. Potassium in rice has a positive effect on the heart, thyroid and pancreas. Phosphorus in Basmati keeps bones strong. Due to the high content of amylase in the product, intestinal dysfunction may occur, and, as a result, colic may occur.

Carefully! Don't overuse Basmati rice. People with individual intolerance and children under three years of age should completely avoid this product.

Indian rice porridge is useful for heavy metal poisoning.

Harm of rice

Despite all the benefits of rice, the grain can also have a negative effect on human health.Nutritionists do not advise excessive consumption of jasmine rice during weight loss due to its high calorie content. In addition, this product may cause constipation if consumed in large quantities.

Cereal dishes should be limited to people with diabetes. The product has a fairly high glycemic index, so exceeding the daily norm leads to sharp jumps in blood glucose.

Scientists have already proven the connection between excessive consumption of rice and the risk of developing diabetes. True, nutritionists cannot yet come to a consensus about the benefits and harms of the product. Some consider it safe, while others consider it a source of excess carbohydrates.

The risk of diabetes when consuming Jasmine rice increases by 1.5%, and this is already a significant indicator. It is recommended to eat more brown rice, combining it with white and vegetables.

Conclusion

Jasmine rice is great for those who play sports; it is highly nutritious and saturates the body for a long time. Basmati is suitable for diabetics, but it will also replenish strength for athletes.

If Basmati boils well into porridge and absorbs oil, then Jasmine makes pilaf and restaurant side dishes. In moderation, both varieties can be consumed by almost all people, including those with gastrointestinal diseases, the main thing is to follow the norm.