If you’re tired of eating the same old Basmati Rice, you’ve come to the right place! I love getting creative with food and cooking up something different every once in a while. Today, I want to share my favorite alternatives to Basmati Rice. These seven types of rice will make your meals more exciting and flavorful.
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List of 7 Best Basmati Rice Substitutes
1. Long Grain White Rice
This is a great option for those who are looking for an alternative to Basmati Rice but still want something familiar. Long Grain White Rice has a slightly nutty flavor that pairs well with many dishes. Plus, long-grain white rice or brown rice is much more affordable than basmati rice. Win-win!
To cook long-grain white rice, simply add 1 cup of rice to 2 cups of boiling water. Reduce the heat to low and simmer for 18 minutes. Fluff with a fork and enjoy, in case you are using long grain brown rice then simmer for 25 minutes as brown rice takes longer than white rice.
2. Long Grain Jasmine Rice
Jasmine rice is another excellent substitute for basmati rice. It has a slightly sweet flavor that pairs well with curries and other Indian dishes. Jasmine rice is also nice and fluffy, just like basmati rice.
To cook jasmine rice, bring 2 cups of water to a boil. Add 1 cup of jasmine rice and reduce the heat to low. Simmer for 18 minutes. Fluff with a fork and serve!
3. Carolina Gold Rice
Carolina gold rice is a type of long grain rice that has a beautiful golden color. It is perfect for making pilafs and risottos. It has a nutty flavor that pairs well with chicken, fish, and vegetables.
To cook Carolina gold rice, bring 2 ½ cups of water to a boil. Add 1 cup of Carolina gold rice and reduce the heat to low. Simmer for 20-25 minutes. Fluff with a fork and serve!
4. Mogra Rice
Mogra rice is a fragrant long-grain rice grown in India, that can be used to substitute basmati rice. It has a slightly nutty flavor and is great for making fried rice, biryani and pilafs.
To cook Mogra rice, rinse the grains in cold water until the water runs clear. Then place the rinsed grains in a saucepan with two cups of cold water per cup of uncooked grain and bring it to a boil over high heat.
Reduce the heat to low and simmer for 20 minutes or until all the liquid is absorbed. Fluff with a fork and serve hot.
5. Texmati Rice
Texmati rice is an aromatic long-grain white rice that was developed in Texas by crossing Basmati with American long-grain varieties. It has a nutty aroma and is perfect for stir-fries or as an accompaniment to spicy dishes like curries or chili con carne.
To cook Texmati rice, rinse it in cold water until it runs clear then add one part rinsed grain to two parts boiling water in a saucepan over high heat. Bring it back to a boil then reduce the heat to low and simmer for 18 minutes or until all of the liquid is absorbed. Fluff with a fork before serving hot!
6. Wild Rice
Wild rice isn't actually a type of rice at all - it's actually an aquatic grass native to North America that grows in shallow lakes and rivers! It has an earthy taste similar to mushrooms but with its own unique flavor profile, that's great for adding some variety to your meals.
To cook Wild Rice, rinse it under cold running water then place it in a pan with 4 cups of boiling salted water per cup of uncooked grain over high heat. Reduce the heat to medium-low and simmer for 45 minutes or until tender but still chewy (you may need more liquid if needed). Drain any excess liquid before serving hot! Wild rice can be a perfect substitute for brown basmati rice.
7. Kalijeera Rice
Kalijeera (or Kalo Jeere) is an aromatic long-grain black/brown colored Basmati-like variety grown mostly in India and Pakistan that has been used since ancient times as both food and medicine! It's nutty flavor makes it great for pilafs or curried dishes like biryani or khichdi.
To cook Kalijeera rice, rinse the grains then add them into 2 cups of boiling salted water per cup of uncooked grain over high heat on the stovetop. Boil uncovered for 8 minutes then reduce the heat to low and cover tightly with a lid before simmering for 12 minutes or until all of the liquid is absorbed (you may need more liquid if needed). Fluff with a fork before serving hot!
People Also Ask [FAQs]
No, Arborio rice is short grain rice that cannot be substituted for Basmati rice as they have different starch levels and are used in a variety of dishes.
Yes, Basmati rice is a long-grain rice that triples in length when cooked. It is grown in the foothills of the Himalayas and has an intense aroma and an elegant curved shape.
Wrap Up: Basmati Rice Substitute
- There are many different types of rice to choose from when looking for a substitute for basmati.
- Whether you're looking for something fragrant and nutty like Jasmine or Mogra Rice, something aromatic and slightly sweet like Carolina gold rice, or something earthy and unique like wild rice - there's sure to be an option that fits your needs!
- Kalijeera is also a great alternative if you want the flavor profile of Basmati but with its own unique twist.
- Whichever type of rice you decide on, make sure to follow the instructions above carefully in order to get perfect fluffy grains every time!
🍽️ Recipe
Super Fragrant Saffron Basmati Rice
Ingredients
- 1 cup basmati rice
- 2 cup water
- 1 tablespoon butter
- 1 teaspoon salt
- ¼ teaspoon saffron strands
Instructions
- Start by rinsing one cup of basmati rice in water until the liquid runs clear, then combine with water, butter, and salt in a pot.
- Once boiling, lower to a simmer and add in the saffron strands.
- Simmer on low for 15 minutes with a lid on until most liquid has evaporated.
- Finally, fluff the rice from the bottom up with a fork to ensure even cooking. Enjoy this delectable saffron basmati rice!
Notes
- For the best flavor and texture, it is essential to use aged basmati rice. It will give the rice a nutty and distinct flavor, as well as a light, fluffy texture.
- Additionally, you can add more flavor to your saffron basmati rice by using vegetable or chicken broth instead of water. This will add an extra layer of flavor to the dish.
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