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  • Cook's Illustrated

    INGREDIENT NOTES

    Aug 07, 2018 4 minutes
    BY STEVE DUNN, ANDREA GEARY, ANDREW JANJIGIAN, LAN LAM & ANNIE PETITO

    Basmati versus Jasmine Rice

    It’s easy to confuse raw jasmine and basmati rices: They’re both long-grain varieties, and both contain a compound that can give them a popcorn-like aroma. We prepared a batch of each and, once they were cooked, their differences became apparent. The basmati grains remained distinct and maintained their long, slim shape. The jasmine rice had a plush, moist texture; its grains collected in delicate clumps, perfect for eating with chopsticks.

    Why the difference? It’s all about the two different molecules that make up starch. Basmati has a lot of amylose: a straight molecule that organizes into a

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    Editor in Chief Dan Souza Editorial Director Amanda Agee Deputy Editor Rebecca Hays Executive Food Editor Keith Dresser Managing Editor Elizabeth Bomze Deputy Food Editor Andrea Geary Senior Editors Steve Dunn, Lan Lam, Annie Petito Associate Editors

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