Jasmine rice is a short- to medium-grain fragrant rice from Southeast Asia. It has a soft, slightly sticky texture when cooked and a floral aroma. Basmati is a long-grain aromatic rice from South Asia with dry, separate grains and a distinct nutty aroma.
Use jasmine with Southeast Asian dishes like Thai curries; use basmati with Indian or Middle Eastern dishes where fluffy, separate grains are preferred. Cooking ratios and water needs differ slightly—basmati often benefits from soaking before cooking.