Rice is a tasty and flexible food that can be used instead of pasta or potatoes. There are many types of rice to choose from. Rice is categorized by the size of its grains: long, medium and short. The texture can range from fluffy to creamy to sticky, and the color can be brown, red or white.
The way rice looks, cooks and feels makes it perfect for different dishes. Each country uses certain types of rice more often in their cooking, and each rice variety has its own unique qualities that set it apart from others. Basmati rice and non-basmati rice differ in texture, flavor and aroma.
In this blog, we will explore the various types of basmati and non-basmati rice and highlight the key differences between them. So, let us begin!
Basmati long grain rice is primarily grown in the Indian subcontinent, especially in regions like Punjab, Haryana, Jammu and Kashmir, Uttarakhand and western Uttar Pradesh in India, as well as Pakistan. This type of rice thrives in the fertile soil of these areas which contributes to its unique qualities.
On the other hand, non-basmati rice is cultivated in several countries worldwide, including Japan, China, the United States and Thailand. In India, non-basmati rice is primarily grown in states like Andhra Pradesh, Tamil Nadu and Bihar.
Basmati rice is known for its long and slender grains, which typically measure between 6-7mm. These long grains remain separate when cooked properly and give basmati rice a fluffy and light texture.
In contrast, non-basmati rice is available in various grain lengths, ranging from short to medium to long, with grains typically measuring between 2-7mm. The grain size influences how the rice behaves during cooking.
When cooked properly, basmati long grain rice has a fluffy and delicate texture with separate grains. It does not clump together, which makes it ideal for dishes where the rice needs to stay light and airy, like pilaf or biryani.
Non-basmati rice, however, varies in texture depending on the variety. Some non-basmati rice, like sticky rice, can have a more sticky or clingy texture, while others may be denser or firmer after cooking.
Basmati rice is most commonly used in traditional Indian, Persian and Middle Eastern dishes like pulao, biryani and fried rice. Its fluffy texture and mild flavor make it perfect for these types of flavorful and spiced meals.
Non-basmati rice, on the other hand, is used in a wide variety of dishes across different cuisines. For example, jasmine rice is popular in Thai and Southeast Asian cooking, while Arborio rice is used for Italian risotto.
Related: Understanding Basmati and Jasmine Rice: Key Differences and Culinary Uses
Basmati long grain rice enjoys global recognition and is highly regarded for its quality, particularly by rice enthusiasts. Its reputation for long and separate grains and distinct aroma has made it a preferred choice in many countries.
On the other hand, the popularity of non-basmati rice varies depending on the region and variety. Some types of non-basmati rice, like Arborio rice and jasmine rice, have gained significant popularity due to their unique qualities suited to specific dishes.
Basmati rice is famous for its distinct and pleasant aroma, which is often described as nutty and floral. This aroma is a key characteristic that sets basmati rice apart from other types of rice.
Non-basmati rice tends to have a less noticeable or neutral aroma. However, certain varieties like jasmine rice have a mild fragrance, which adds subtle flavor to dishes but is generally not as aromatic as basmati long grain rice.
Also Read: The Secrets Behind the Delicious Aroma of Basmati Rice
Basmati rice has a mild and subtle flavor that enhances the overall dish without overpowering other ingredients. This makes it a great choice for rich and spiced dishes like pilaf or biryani, where the rice serves as a base.
Non-basmati rice generally has a neutral taste that allows it to absorb the flavors of the dish it is cooked with. It makes non-basmati rice versatile for different cuisines and cooking styles.
Due to its premium quality and high demand, basmati rice generally comes at a higher price. The costs reflect the careful cultivation and limited production of this variety, especially in specific regions of Pakistan and India.
Non-basmati rice, however, can vary greatly in price depending on the type. While some varieties, like jasmine rice or specialty types, like black rice, may cost more, others tend to be more affordable than basmati long grain rice. It makes them accessible for everyday meals.
Further Read: Basmati Rice Uncovered: Brown vs. White – Which is Healthier?
Basmati rice is considered one of the best types of rice in the world, with strict standards for its cultivation. It is popular in many cuisines, and its demand continues to grow. Basmati rice is known for its long grains, delicate flavor, pleasant fragrance and light texture.
On the other hand, non-basmati rice includes various types of rice with different grain lengths, which are not basmati. Both types of rice are versatile and can be used in many different dishes.
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Frequently Asked Questions (FAQs)
Ans. Basmati rice is a long-grain rice that comes from the foothills of the Himalayas and is commonly used in South Asian and Indian dishes. It is often served with curries, braised or roasted meats or as the main part of biryani. Basmati long grain rice can be served plain, but it is also often cooked with turmeric or saffron, which gives it a yellow color.
The rice has a nutty taste and a light, floral smell, similar to jasmine rice that is used in Thai and other Southeast Asian dishes. When cooked, basmati rice is a little softer than jasmine rice, which has a nuttier flavor.
Ans. Non-basmati rice refers to any type of rice that is not basmati. It includes short, medium and long-grain varieties and is mostly grown in southern parts of the Indian subcontinent, like Andhra Pradesh and Maharashtra.
This rice tends to be sticky and soft when cooked and is used in many cuisines, including Chinese, Japanese and Thai. Examples include Sona Masoori, IR 64, Ponni, Matta, Jeera Samba, etc.
Ans. Basmati rice tends to be more expensive than regular rice due to several reasons. First, it is a delicate crop that requires careful growing conditions. In addition, it is important to preserve traditional varieties of basmati rice, which adds to the cost.
The high global demand for basmati rice also reflects its premium quality, with its long, thin and soft grains being highly valued.