Jasmine rice is beloved for its fragrant aroma and slightly sticky texture. Here's what to use when you don't have it — and how each substitute compares.
Jasmine rice is a long-grain variety of rice cultivated predominantly in Thailand, where it is known as khao hom mali (fragrant rice). It is characterised by its distinctive floral aroma — which comes from the natural compound 2-acetyl-1-pyrroline, the same compound that gives pandan leaves their fragrance — and its soft, slightly sticky texture when cooked.
Thailand is the world's largest exporter of jasmine rice, though it is also grown in Vietnam, Cambodia, and Laos. Thai jasmine rice grown in specific soil and climate conditions of Thailand is considered to have the most pronounced fragrance and is often marketed as "Thai Hom Mali" rice.
Jasmine rice is milled to remove the outer bran layer (unlike brown rice), which gives it its white colour, delicate texture, and faster cooking time. The trade-off is lower fibre and a higher glycemic index compared to whole-grain varieties.
Jasmine rice's defining characteristic is its fragrance, which is most pronounced immediately after cooking and fades as it sits. This makes it ideal for dishes where the rice plays a featured role alongside aromatic sauces — Thai curries, stir-fries, steamed fish dishes, and rice bowls.
Its slight stickiness, caused by a higher amylopectin content compared to other long-grain varieties, makes it easier to eat with chopsticks or spoons and helps it hold together lightly under sauces. It is not as sticky as sushi rice (short-grain) but stickier than basmati.
The flavour is delicate — mildly sweet and floral — which is why it pairs well with bold sauces without competing with them.
Buying: Look for rice labelled "Thai Hom Mali" or "Thai Jasmine Rice" for the most authentic variety. Newer-crop rice (labelled as such) has more fragrance than aged rice. Avoid generic "fragrant rice" labelling without a country of origin.
Storing: Uncooked rice keeps for 1–2 years in a sealed container. Keep away from moisture and strong odours as rice absorbs smells easily. Cooked jasmine rice keeps 3–5 days refrigerated and reheats well with a splash of water.
Basmati is the closest alternative to jasmine rice. Both are long-grain, aromatic varieties with distinct fragrance (basmati's aroma is more nutty-popcorn than jasmine's floral quality). Basmati is less sticky and cooks up fluffier and more separate than jasmine. It requires slightly less water (1.5 cups water per cup of rice vs 1.75 for jasmine). Excellent choice for curries and rice dishes.
Standard long-grain white rice lacks the floral fragrance of jasmine but otherwise performs similarly in terms of texture — slightly fluffy, mildly sticky. It is a neutral base that works in any cuisine without imparting flavour. The most available and affordable substitute.
Made by pulsing raw cauliflower into fine pieces, cauliflower rice is the most popular low-carb substitute for white rice. It has significantly fewer calories (25 calories per cup vs 200 for white rice), negligible carbohydrates, and a mild vegetable flavour that takes on the flavour of sauces and seasonings well. It does not replicate the texture of rice — it is lighter, less chewy, and requires only 3–5 minutes of cooking. *Note: Pre-diabetic and low-carb diets — one of the best swaps available*
Brown rice is jasmine rice that has not had its bran layer removed. It has a nuttier flavour, chewier texture, more fibre, and a meaningfully lower glycemic index (GI 55 vs GI 68–80 for white jasmine rice). It requires more water and longer cooking time (approximately 40–45 minutes). For those managing blood sugar, brown rice is a significantly better choice than white jasmine rice.
Quinoa is a seed (though used like a grain) with a nuttier flavour, slightly firmer texture, and significantly higher protein content than rice (8g vs 4g per cup cooked). It is gluten-free and has a lower glycemic index than white rice. It does not replicate the texture or neutrality of jasmine rice but works well as a rice alternative in bowls and alongside curries where its nutty flavour is a positive contribution.
Pre-diabetic / blood sugar: Cauliflower rice (near-zero GI) and brown rice (GI 55) are significantly better choices than white jasmine rice (GI 68–80). Quinoa (GI 53) is also preferable.
Low-carb / keto: Cauliflower rice is the only truly low-carb option. Quinoa and brown rice are lower in carbs than jasmine rice but still high in total carbohydrates.
Gluten-free: Jasmine rice and all substitutes listed are naturally gluten-free.
Vegan: All substitutes are vegan.