It is not always easy to explain how a certain food item becomes a staple in a culture. In the case of Asia, rice is much more than that. Asian rice is a basic food for half the world’s population. When a meal is digested daily by the ancestors of people, sometimes even several times a day, this means that a tradition is born. Like most whole -grain rice, brown jasmine rice is rich in nutrients, including vitamin B1, vitamin B6, magnesium, phosphorus, selenium and manganese. But there were many available options, so why Asian rice?
Asian rice: Little proteins and very little fat
Warm and wet
The weather has certainly played a role here, because crops need a humid environment and warm temperatures to thrive. The circumstances were actually so good that more than 40,000 types of rice grew. Then it was just a matter of time, every regional cuisine created recipes in which rice was the star. Of all the different varieties, Jasmine and Basmati are nowadays the most consumed rice types in Asia. Many people are confronted with a mystery if they try to distinguish between them. If you are one of them, we have covered you! Keep reading, you are about to become a rice expert.
Jasmine or Basmati, that is the question
For a long time controversy: Jasmine vs Basmati rice. If it was a fight, who would win? Fortunately this is not a competition, so you don’t have to choose! Now confusion is well substantiated: both are aromatic and long -grained varieties. Where are the differences then? If you know where to look, you will see that they are not that similar.
First of all you have to see the grain appearance. When they are uncooked, jasmine rice grains have rounded ends, while those of the Basmati variety tend to be sharper. After cooking it is much easier to see the difference between them. The first thing you have to mention is Aromas: Jasmine has a much stronger flower aroma than Basmati, which many people look a lot like nuts. But the biggest difference in the texture is, because Jasmine Rice granules sounded together, while Basmati doesn’t. This is because cooking methods differ, with jasmine you can apply the steam method, but Basmati must be soaked in water for at least half an hour before you cook it.
As far as nutritional value is concerned, Jasmine Variety is much higher in calories than Basmati, so if you have a diet, this is an aspect that you should take into account.
Overcome
All in all, if you wonder whether these varieties are interchangeable, the answer is yes. Of course you have to keep in mind that for some recipes such as risotto a softer texture is required, in that case you have to resort to jasmine rice.
Other preparations, such as dishes in Indian style, will be much better with Basmati because it has a dryer character. On this occasion we brought you an Asian inspired recipe that goes completely well with both, so you don’t have to choose. Enjoy!
A favorite recipe for chicken and rice
Ingredients (2 portions):
- ½ pound of chicken fillet, in cubes.
- 1 tablespoons of sesame oil.
- 1 Head jasmine or basmati rice, uncooked.
- 2 cups of water.
- 3 tbsp dark soy sauce.
- 1 tablespoons of cane sugar.
- 1 teaspoon of white vinegar.
- 2 garlic cloves, minced meat.
- 1 teaspoon of ginger.
- 1 TSP Cayenne.
- Salt and pepper.
- Sesame seeds, optional.
Route description:
- Bring the 2 cups of water to the boil and cook the rice that you have chosen. It takes 8-9 minutes for Jasmine and 10-12 for Basmati. Remember that if you are going to use Basmati, you have to soak it for 30 minutes in water before you start preparing. Reserve when you’re done.
- In a bowl, mix 2 tablespoons of soy sauce, white vinegar, cane sugar, garlic cloves, ginger and cayenne pepper. Add chicken and give it a mix until it is properly coated. Boil the chicken in a frying pan with sesame oil on medium heat. It takes 10-12 minutes on each side.
- Take the rice and a tablespoon of dark soy sauce. Season, give it a rudder and cook for 2-3 minutes. Serve with sesame seeds on top.
There will probably be no leftovers, but if that is the case, wait until the preparation for room temperature is and put it in an airtight container. When it is stored well in the fridge, it takes up to 3-4 days.
Sesame seeds are not your cup of tea? This dish also fits perfectly with some coriander. If you prefer a spicier turn, try some red pepper flakes, but be careful, only a sprinkling is sufficient.
