Difference Between Basmati and Plain White Rice

by Anthony Braganza supermarket

Basmati rice is a variety of long-grained rice that originates in the foothills of the Himalayas and is traditionally served in Indian and other South Asian cuisines.

Frequently served alongside various curries, braised or roasted meats, or as the main ingredient in classic biryani, basmati rice is sometimes served plain but often flavored with turmeric or saffron, both of which impart a characteristic yellow hue.

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Its distinctive nutty flavor and unique, slightly floral aroma is similar to that of jasmine rice, which is commonly used in Thai and other Southeast Asian cooking. When cooked, basmati has a slightly softer grain than jasmine rice, while jasmine has a nuttier flavor.

Brown Basmati vs. White

Like all rice, basmati rice is available in brown and white, with the white version produced by removing the bran (which is the outer husk or covering of each grain) from the brown version, as well as the germ, which is the seed that causes the rice plant to grow, leaving the white starchy portion.

Structurally, basmati rice has the longest grains of any rice, and it is known for lengthening during cooking. It is also extremely narrow, with pointy rather than rounded or stubby ends.

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