For a long time, I thought jasmine rice and basmati rice were the same thing, and I am certain I am not alone in this misconception. It was only recently that I discovered they are two different rice breeds with different textures and nutritional content.
While these two rices have similar aromas, they have many differences.
• Originally from Thailand, featured in Southeast Asian cooking
• Moist and sticky texture
• Shorter grain
• More economical
• Glycemic index: 109
• Originally from India, featured in Indian, Middle Eastern, and Persian cooking
• Dry and fluffy texture, grains don't stick together
• Longer grain
• More expensive
• Glycemic index: 58