Over the years I've seen several recipes that call for soaking basmati rice for 30 minutes or so before cooking. Basmati rice also doesn't stick together like Jasmine rice does which makes it a great choice for rice pilaf, salads, and Indian Rice side dishes like this one. When cooked, basmati rice is less sticky than Jasmine, with grains that tend to remain on the firm side. It's also a long-grain rice, meaning that the grains are long and skinny, about 4-5 times longer than they are wide. Nearly all of the world's basmati rice is grown in India and Pakistan. For the most part, I reach for Jasmine rice when cooking Asian-inspired dishes, like Asian Short Rib Fried Rice. It's also starchier, which gives it a softer, slightly sticky texture when cooked. While Jasmine rice is considered a "long-grain" rice, its grains are shorter and slightly thicker than basmati. Jasmine rice comes from Thailand and is a staple ingredient in most Asian cooking. Outside of India, the two main varieties of rice used in Indian-style cooking is Basmati and Jasmine. In many dishes, they can be used interchangeably, but there are some differences between the two. What's the Best Kind of Rice To Use To Make Indian Rice?
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