Basmati rice is a common grain, especially in the Indian subcontinent. The rice is long, slender, and aromatic. It’s one of the traditional foods present in Indian cuisine. It’s not only a famous traditional Indian food but it’s also loved by the rest of the world.
It’s just perfect with curry dishes and by even just itself. But when you use too much basmati rice you will eventually run out.
The best substitutes for basmati rice are Long Grain Jasmine Rice, Brown Rice, American Long Grain White Rice, and Texmati Rice.
Best Basmati Rice Substitutes
1. Long Grain Jasmine Rice
Jasmine Rice has actually the same quality as Basmati Rice. It’s also slender and very aromatic. No wonder it’s commonly used for substituting basmati rice for most dishes. Jasmine Rice is also good in flavor and works well with most savory dishes.
Here’s a recipe that you can use with Jasmine Rice over Basmati Rice:
“Sweet Jasmine Rice Apple Kheer”
- 1 cup of Long Grain Jasmine Rice
- 4 pcs of medium apples
- 120 grams of almonds
- 2 pieces of cinnamon sticks
- 100 grams of brown sugar
- a handful of grapes
- 1 ½ cup of almond milk
- ½ tsp of saffron
- You will need to wash all the apples thoroughly.
- Dry all the newly washed apples and chop it into small cubes.
- Place all the chopped apples in a big pot.
- Then add some saffron and milk to the pot. Bring it to a boil until it’s just soft enough to poke with a fork.
- Then add your brown sugar, cinnamon sticks, and the almond nuts. Mix it well until it’s well incorporated.
- Bring it to another slow boil for about 20-30 minutes.
- Then once it’s a little bit thick now, you can add in your jasmine rice and mix well.
- Put the heat at low and let it simmer for 20 more minutes and cover the lid.
- Once it’s ready, serve it hot and garnish with some grapes or with your leftover almonds.
2. Long Grain Brown Rice
Although Basmati Rice is yummy and fluffy, Brown Rice is the opposite but it’s a healthier alternative. It has more fiber than most grains that aids with indigestion and even fights risks of having heart diseases due to cholesterol.
With proper cooking and seasoning, the brown rice taste can be elevated quickly. Just follow this next recipe right here to vamp up your brown rice.
“Healthy Brown Rice Pilaf”
- 200 grams of brown rice
- 700 ml of water or chicken broth
- 800 ml of chicken broth
- 1 chopped onion
- 3 cloves chopped garlic
- 1 chopped carrot
- 1 stalk of celery, chopped
- 1 chopped tomato
- 3 chopped plums
- 80 grams of cooked black chana
- 1 chopped green chili
- 1 tsp red chilli powder
- 1 tsp garam masala
- 2 tbsps butter
- 1 tbsp olive oil
- 2 cinnamon sticks
- 8 crushed black pepper
- In a big pot, heat both the olive oil and butter over high heat.
- Then saute the black pepper and cinnamon sticks for at least 7 minutes or so.
- Start mixing in your onions, garlic, carrots, and celery. Continue sauteing until the vegetables are translucent.
- Then mix in your cooked Kala chana and saute until all the vegetables are well cooked.
- Now it’s time for you to add the brown rice and tomatoes. Mix until well incorporated with the rest of the ingredients.
- Then add all the seasonings: salt, pepper, chopped green chilli, chilli powder, and garam masala.
- Then mix all your liquids: the water and chicken broth. Stir well until evenly mixed.
- Let the rice steam until cooked.
- Serve hot and garnish with chopped chives and plums.
3. American Long Grain White Rice
This American grain is the most commonly white rice that is eaten and used in most rice-based dishes. It quite resembles basmati because of its long grain form however it looks chunkier almost the same as jasmine rice. American long-grain white rice has also its counterpart, the brown rice. You can opt to choose this if you’re watching your calorie intake.
American white rice is not as aromatic compared to jasmine and basmati but it’s fluffy and soft and has the same texture as most white rice. If basmati and jasmine rice is nowhere to be found, try the American white rice with this recipe.
“Kale Chane Ki with American White Rice”
- 2 cups of American long-grain white rice
- 4 cups of water
- 1 ½ cup of boiled Kala chana
- 1 cup yogurt
- 8 pcs of green cardamoms
- 5 inches of cinnamon stick
- 9 pcs of chopped cloves
- 4 pcs of chopped onions
- 6 pcs of green chilli, halved
- 7 tbsps of butter or cooking oil
- 8 black peppercorns
- 4 bay leaves
- 1 tsp of turmeric powder
- 4 tbsps of coriander powder
- 4 tbsps of ginger paste
- 3 tbsps of chopped mint leaves
- 2 tsp of garam masala powder
- 30 pcs of fried almonds
- ½ cup of milk
- 1 cup of fresh cream
- 2 tsp of saffron
- 2 tsp kewra
- salt and pepper
- On a huge non-stick pan, you will need to boil the water.
- Once the water starts boiling, just add in your cloves, cinnamon, cardamoms, and rice. Cook halfway and set it aside for later.
- In a big pan, heat up some butter or cooking oil and start sauteing your cardamoms, cinnamon, peppercorns, bay leaves, cloves, and onions. Stir until the aroma has been released.
- Then mix in your ginger paste and chilli to the mixture.
- Add 2 tbsps of water while sauteing so the vegetables won’t go dry.
- Then start mixing in your turmeric, coriander powder, yogurt, and stir well. Let it simmer over low heat.
- Mix in the Kala chana, mint, a cup of water, red chilli powder, and garam masala powder. Stir very well and cook for another 20 minutes.
- Then season it with biryani masala, almonds, and salt and mix accordingly.
- Start preparing the jhol on a separate pot. Heat the milk and cream until it bubbles.
- Mix in some saffron and butter and mix well for at least 2 minutes.
- Check your Kala chana mixture and take out the cinnamon, bay leaves, and cardamoms.
- Divide the mixture into two parts and put on a separate pot.
- On the first pot, add some cooked rice mixture onto the Kala chana mixture and smother it with some jhol on top.
- Garnish it with some chilli, ginger, and coriander.
- Work on the second pot and repeat the same process from steps 12-14.
- Then prepare a dough and use it to seal the pots while it’s cooking again for another 30 minutes over low heat.
- Serve it hot and garnish it with toasted onions.
4. Texmati Rice
Texmati Rice is the hybrid of basmati and long grain rice which is widely farmed in Texas, USA. Since it’s a hybrid of basmati rice, it’s very aromatic and flavorful as well. It’s actually more chewy and nutty compared to basmati and other rice. It’s perfect for making savory soups, fried rice, and pilafs.
Here’s the last recipe for this awesome substitute for basmati rice:
- 1 cup of texmati rice
- 7 tbsps of regular white rice
- 3 liters of milk
- 6 tbsps of brown sugar
- 2 tbsps ghee
- 4 pcs of green cardamoms
- 1/2 tsp of rosewater
- raisins and almonds for garnish
- Wash the texmati rice thoroughly and set aside.
- In a large pot, heat up some milk and let it simmer until it has reduced its volume.
- Then mixed in some ghee into the mixture.
- Add the rice and mix well.
- When the rice is almost soft, start adding the sugar and mix well.
- Simmer until the milk has completely reduced in volume.
- Then start adding your garnishes: raisins and almonds and let it cook for a few minutes.
- Serve with a sprinkle of rosewater.