Substitutes for Basmati Rice

Basmati rice is a popular grain, particularly in the Indian subcontinent. The rice is long and thin, with a pleasant fragrance. It is one of the classic meals in Indian cuisine. It is not only a well-known traditional Indian dish, but it is also famous over the world.

It goes great with curry recipes and even on its own. However, if you use too much basmati rice, you will run out

Long Grain Jasmine Rice, Brown Rice, American Long Grain White Rice, and Texmati Rice are the finest basmati rice replacements.

Best Basmati Rice Substitutes

1 . Long Grain Jasmine Rice

Jasmine rice is of the same grade as Basmati rice. It’s also highly fragrant and slim. It’s no surprise that it’s frequently used to replace basmati rice in most meals. Jasmine rice has a pleasant taste and complements most savory recipes.

Here’s a dish that works well with Jasmine rice instead of Basmati rice

“Apple Kheer with Sweet Jasmine Rice”

Ingredients

• 1 cup Long jasmine grain rice

• Four medium apples, peeled.

• Almonds 120 gram

• Two cinnamon stick bits

• 100 g of brown sugar

• a bunch of grapes

• 12 cup almond milk

• 12 teaspoon saffron

Instructions

• All of the apples must be nicely washed.

• Dry all of the freshly cleaned apples and cut them into tiny pieces.

• Mix all of the chopped apples in a large pot.

• Then, to the pot, add some saffron and milk. Bring to a boil and cook until it’s soft enough to pierce with a fork.

• Then stir in the brown sugar, cinnamon sticks, and almond almonds. Mix it thoroughly until it is completely integrated.

• Bring it back to a gentle boil for another 20-30 minutes.

• Then, pour in your jasmine rice and combine well when it’s a little thicker.

• Cook for another 20 minutes.

• When it’s done, serve it hot with some grapes or leftover almonds as a garnish.

2. Long Grain Brown Rice

Although Basmati rice is delicious and fluffy, Brown Rice is the polar opposite, yet it is a healthier option. It has more fiber than other grains, which helps with digestion and even lowers the risk of heart disease caused by cholesterol.

Brown rice’s flavor may be easily improved with appropriate cooking and seasoning. To jazz up your brown rice, follow this recipe right here.

“Brown Rice Pilaf with Vegetables”

Ingredients:

• 200 g of brown rice

• 700 mL water/chicken broth

• Chicken broth (800 mL)

• One chopped onion

• Three minced garlic cloves

• One chopped carrot

• One chopped celery stalk

• One chopped tomato

• Three chopped plums

• Cooked black chana (80 g)

• One chopped green chili

• One teaspoon red chili powder

• One teaspoon garam masala

• Two tablespoons butter

• One tablespoon olive oil

• Two sticks cinnamon

• 8 tsp ground black pepper

Instructions

• In a pan over high heat, mix the olive oil and butter.

• Then, for at least 7 minutes, sauté the black pepper and cinnamon sticks.

• Begin by mixing your onions, garlic, carrots, and celery. Continue to sauté the veggies until they are transparent.

• Then add your cooked Kala chana and sauté until all veggies are tender.

• It’s now time to add the brown rice and tomatoes. Mix in the rest of the ingredients until thoroughly combined.

• Then season with salt, pepper, chopped green chilies, chili powder, and garam masala.

• Then mix all of your liquids, including the water and chicken broth. Stir until everything is thoroughly combined.

• Let the rice steam until it is entirely done.

• Garnish with chopped chives and plums and serve hot.

3 . American Long Grain White Rice

This American grain is the most often consumed and utilized white rice in most rice-based meals. Because its long grain shape resembles basmati rice, but it seems chunkier, similar to jasmine rice. Brown rice is the equivalent of American long-grain white rice. You can go with this option if you’re watching your calorie consumption.

Compared to jasmine and basmati rice, American white rice is less fragrant, but it is fluffy and soft, with the same texture as most white rice. If basmati and jasmine rice is unavailable, substitute American white rice in this dish.

Ingredients for “Kale Chane Ki with American White Rice”

• 2 cups long-grain white rice from the United States

• 4 quarts of water

• 12 cup cooked Kala chana

• 1 cup Greek yogurt

• Eight green cardamom pods

• Cinnamon stick, 5 inches

• Nine cloves garlic finely chopped.

• 4 tbsp. chopped onions

• Six green chilies halved.

• Seven tablespoons butter (or frying oil)

• Eight whole black peppercorns

• Four bay leaves

• One tablespoon turmeric powder

• Four tablespoons coriander powder

• Four tablespoons ginger paste

• Three tablespoons of chopped mint leaves.

• Two tablespoons garam masala powder

• 30 pieces fried almonds

• 12 cup milk

• 1 cup heavy whipping cream

• Two teaspoons saffron

• Two teaspoon kewra

• Seasoning with salt and pepper

Instructions

• You need to bring the water to a boil in a large nonstick pan.

• Once the water begins to boil, add the cloves, cinnamon, cardamoms, and rice. Cook till halfway through and set aside for later.

• Warm-up some butter or cooking oil in a large skillet and begin sautéing your cardamoms, cinnamon, peppercorns, bay leaves, cloves, and onions. Stir until the fragrance has dissipated.

• Then add your ginger paste and chili paste to the mixture.

• While sauteing, add 2 tbsp of water to keep the veggies from drying out.

• Then add your turmeric, coriander powder, and yogurt and whisk thoroughly. Allow it to boil on low heat.

• Combine the Kala chana, mint, a cup of water, red chili powder, and garam masala powder in a mixing bowl. Cook for another 20 minutes, stirring constantly.

• Then season with biryani masala, almonds, and salt to taste.
• Begin making the jhol in a separate pot. Heat the milk and cream together until they begin to boil.
• Stir in the saffron and butter for at least 2 minutes.
• Remove the cinnamon, bay leaves, and cardamoms from the Kala chana mixture.

• Divide the mixture into two pieces and place each in its saucepan.

• Add some cooked rice combination to the Kala chana mixture in the first pot and smother it with some jhol on top.

• Garnish with chili, ginger, and coriander if desired.

• Work on the second pot and repeat steps 12-14 again.

• Then make a dough and seal the pots while it cooks for another 30 minutes on low heat.

• Serve hot, garnished with toasted onions.

4. Texmati Rice

Texmati rice is a hybrid of basmati and long grain rice extensively farmed in Texas, USA. It’s fragrant and tasty since it’s a hybrid of basmati rice. Compared to basmati and other rice, it is more chewy and nutty. It’s ideal for savory soups, fried rice, and pilafs.

Here’s the final recipe for this fantastic basmati rice substitute

Ingredients for Creamy payesh

• One cup texmati rice

• Seven tablespoons normal white rice
• Three liters of milk

• Six tablespoons brown sugar

• Two tablespoons ghee

• Four green cardamom pods

• One teaspoon rosewater
• Garnished with raisins and almonds

Instructions

• Set aside the thoroughly rinsed text rice.

• Warm-up some milk in a big saucepan and let it boil until it has decreased in volume.

• Then add some ghee to the mixture. Mix in the rice well.

• When the rice is almost soft, add the sugar and combine thoroughly.

• Simmer the milk until it has entirely reduced in volume.

• Then begin to add your garnishes: raisins and almonds, and heat for a few minutes.
• Finish with a sprinkling of rosewater.