Both jasmine and basmati rice are aromatic varieties that make a great alternative to plain long grain white rice. You’ll find these rices commonly used in a variety of Middle Eastern and Indian dishes.

The main difference between “rice” and “rice pilaf” is the cooking technique. Rice is typically cooked in boiling water without any flavorings added. Rice Pilaf, by definition, is sautéed with aromatics before cooking in broth to create seasoned rice with more defined rice grains.

Pilaf is cooked in broths or stocks, AKA savory liquid made from spices, or simmered meat and veggies. In other words, it’s FULL of flavor. Finally, a great pilaf involves toasting the rice before you cook it. It’s simmering the ingredients, covered so they don’t get overcooked or too dry.

The Basmati grain is unique in that it expands more than twice its dry length during cooking. Unlike other types of rice, the grains only expand lengthways, which allows them to retain their characteristic length and slenderness when cooked.

Basmati is a long-grain rice from India, considered to be one of the best-quality white rices. It has a distinctive aroma and, when cooked, each grain should remain separate, giving a light, fluffy result. It is the perfect accompaniment to Indian curries and is used in biriyani and pilaf dishes.

Long-grain rice has a length that’s three to five times its width. (Long boi.) One of the most prized long-grain rices is the intensely aromatic basmati, which was traditionally grown in the foothills of the Himalayas. It’s slim, with an elegant curve, and can triple in length when cooked.

Pilau (UK spelling) or Pilaf (US spelling) is a rice dish (or in some regions, a wheat dish) of South Asian, Central Asian and Middle Eastern origin. The Spanish paella, and the South Asian pilau or pulao, and biryani, evolved from such dishes.

While both white and brown versions of basmati rice provide vital nutrients, brown basmati rice contains more fiber, phosphorus, zinc, and B vitamins. Brown basmati rice is also lower on the glycemic index. White basmati rice, however, is easier to digest.

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Basmati comes from the Hindi word for “fragrant,” and fittingly so. Basmati rice is all about the flavor and aroma, which is intensely spicy, nutty, and floral (compared to other rice that is, not hot sauce or cashews or like, actual flowers).

While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water. Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat.

Some American brands of basmati rice do better with a little less liquid. If your rice is very thin or the package instructions indicate less than two cups of water per cup of rice, you may want to scale back to 2 cups of stock. If you use salted butter and stock, you may not need additional salt. Just taste and adjust before serving.

Rice pilaf is one of those recipes. And basmati rice pilaf is pilaf’s best version of itself. Rice pilaf woke up on the right side of the bed this morning. And if you’re new to this side dish and ready to learn a simple, easy recipe, then so did you.

Basmati rice, rinsed in a colander under running water until the runoff is clear. The water will start out a milky color and, after a minute or two, will turn clear. That’s how you’ll know you’ve rinsed well.