Jasmine is associated with Asian cusine; basmati is associated with Indian cuisine.
Popular staples in cuisines served throughout the world, jasmine rice and basmati rice are both categorized as aromatic, long-grained rice. However, jasmine and basmati have distinctive qualities.
Cultivation
Jasmine rice is grown natively in Thailand in the highlands of the Himalayan Mountains, where it was first cultivated for Siamese royalty. Basmati rice is grown natively in India and Pakistan in the northern Punjab region. Basmati is the most expensive rice in the world. Consequently, jasmine rice is often used as an economical alternative.
Aroma
Jasmine rice has a flowery aroma, hence its name in honor of the jasmine flower. Basmati possesses a full-bodied, nutty aroma.
Grain Properties
When jasmine rice is cooked, it develops a sticky texture. The grains of jasmine are a bit shorter than basmati. When basmati is cooked, the grains elongate to about three times their original size. The texture remains dry and grains do not stick together as with jasmine rice.
Cuisine
Jasmine rice is used in Asian cuisine from countries such as Thailand, Japan and China. Thai curry dishes are often served on a bed of jasmine rice. Basmati is traditionally used for Indian, Middle Eastern and Persian dishes. Spices, nuts, dried fruits and vegetables are often added to basmati rice and served with classic Indian dishes such as lamb or chicken marsala.
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