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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