Jasmine rice is a type of white rice grown in the Indian subcontinent. It comes from the species Oryza sativa L., which means “rice plant” in Sanskrit. The name jasmine derives from the Persian word جارسین (jarsali), meaning “white.” In English, it translates to “the flower of Jasmine”.
White rice is a grain variety of Oryza sativa L. that grows in tropical regions of Asia, Africa, and South America. It is used primarily as a staple food. It is often referred to as basmati or long grain rice because it produces large grains with a short growing season.
Both varieties are rich sources of dietary fiber, vitamins A and C, potassium, magnesium, manganese and iron. Both types contain trace amounts of calcium and phosphorus. They are also low in saturated fat and cholesterol.
The main difference between these two types of rice is their cooking methods. Jasmine rice cooks slowly over a slow fire while white rice is cooked quickly on high heat. Cooking time affects the final texture and flavor of both types of rice.
In India, white rice is considered healthier than its brown counterpart due to its lower glycemic index and higher content of complex carbohydrates compared to brown rice. On the other hand, brown rice has more nutrients compared to white rice.
It is important to choose a brand of white rice rich in B-complex vitamins and minerals for healthy living.
So, What’s the Difference Between Jasmine Rice and White Rice?
1. Jasmine rice is a type of white rice grown in the Indian subcontinent while white rice is simply a color-based name given to a particular species of plant.
Sources & references used in this article:
The bioavailability of iron fortified in whole grain parboiled rice by RP Glahn, Z Cheng, S Fukai, B Rerkasem, L Huang – Food Chemistry, 2009 – Elsevier
Effect of cooking method and variety on the sensory quality of rice by DG Crowhurst, PG Creed – Food Service Technology, 2001 – Wiley Online Library
Physicochemical characterization and consumer acceptance by Asian consumers of aromatic jasmine rice by S Suwansri, JF Meullenet – Journal of food science, 2004 – Wiley Online Library
Rice‐eating quality among consumers in different rice grain preference countries by P Suwannaporn, A Linnemann – Journal of Sensory Studies, 2008 – Wiley Online Library
Consumer preferences and buying criteria in rice: a study to identify market strategy for Thailand Jasmine Rice Export by P Suwannaporn, A Linnemann – … of Food Products Marketing, 2008 – Taylor & Francis
Geographical indication for jasmine rice: Applying a logit model to predict adoption behavior of Thai farm households by C Ngokkuen, U Grote – Quarterly Journal of International …, 2012 – ageconsearch.umn.edu
The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods by BJ Venn, M Kataoka, J Mann – Nutrition journal, 2014 – Springer
Changes in the major aroma-active compounds and taste components of Jasmine rice during storage by Q Zhao, Y Xue, Q Shen – Food Research International, 2020 – Elsevier
The influence of hydrocolloids on the properties organic red jasmine rice noodles, namely on antioxidant activity, cooking, texture, and sensory properties by S Kraithong, S Lee, S Rawdkuen – Starch‐Stärke, 2019 – Wiley Online Library