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White Rice Vs. Jasmine Rice

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Can someone tell me the differences in taste between these two rice varieties?

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  1. Jasmine is a medium to long grained aromatic rice, largely from Thailand. Basmati from the sub-continent is another aromatic. Once polished, Jasmine is one among thousands of white rices coming from different varieties. Taste varies somewhat between the aromatic Jasmine and all other white rices. Texture provides another difference: Jasmine and Basmati are non-sticky indica rices and differ from sticky/stickier japonica rices such as Japanese sushi rice or filipino malagkit dessert rice. There are red rices, often off-types of equivalent white rices; and black and purple rices, also very closely related to their white cousins.

    5 Replies
    1. re: Sam Fujisaka

      Sam, you're the man... Jasmine rice used to be relatively obscure in LA until about the mid-90s when more stores like Trader Joe's started offering it. Now you can even get brown jasmine rice (unpolished) which is surprising good, and I guess good for you as well... one of the great ricecooker-related joys is coming home after a long day at work and the floral nutty smell of jasmine rice is wafting from the rice cooker as it steams away. Open the lid, and the steam rising all at once bathes your senses in its perfume...

      1. re: Sam Fujisaka

        incorrect, Jasmine rice is a sticky rice, Basmati is not..... I should know, we have been eating it every other day for the last 20 years, especially in Brasil, although they do consume a lot of plain long grained rice.

        1. re: Pazpratodos

          You're responding to a poster who has since gone up to Chow Heaven. Sam was a Chow Laureate who was very much admired on these boards. And Sam was an expert on rice - literally. Here's a few links about Sam, his work, his life and his fan clubs:

          http://dapa.ciat.cgiar.org/celebratin...

          http://chowhound.chow.com/topics/701461

          http://pipl.com/directory/people/Sam/...

          http://www.123helpme.com/view.asp?id=...

          http://pubs.iied.org/pdfs/6058IIED.pdf

          Still lifting my glass to you, Sam.

          1. re: bulavinaka

            that's great man, I'll be glad to read some of those articles in the coming days and I'm sorry to hear of this, but I stand by what I said, if Jasmine rice is not sticky as Sam indicates in his above post then I must have been eating rice the last 20 years from a company that has been false advertising (Dynasty Jasmine Rice) because that Jasmine rice is extremely sticky. As a matter of fact Thai's and a lot of Asians like to use Jasmine Rice because they can make shapes out of it on your dish and serve. One place I take my wife usually serves Jasmine Rice in the form of a triangle.

            1. re: Pazpratodos

              Here's a link that discusses Thai sticky rice in greater detail. It would appear that there is a jasmine variety of this sticky rice, but to say that jasmine rice is not sticky is not correct.

              http://www.thaifoodandtravel.com/ingr...

              Non-glutinous jasmine rice is widely used in Thailand (and throughout SE Asia) and more familiar to most Americans (not assuming that you're in the US) who eat Thai food than the sticky variety.

      2. To me, the difference in taste is a subtle, not powerful difference. More like a hint of flavor.
        Texture wise, since jasmine rice is usually not a "sticky" rice, you get the texture of individual kernels versus the clumpyness of sticky rice.

        1. I dunno, doesn't Jasmine rice have a jasmine-flower like aroma? I think it does. The two are both long-grain, but to me good Jasmine rice has a pleasing aroma that compliments cuisines like Thai and Indian food.

          1. Sam's description is, as always, excellent. Another way to think of it is that Jasmine rice has a bit of a "popcorn" aroma. I virtually never find that plain long grain white rice would be preferable to jasmine rice.