Basmati vs. Non-Basmati Rice: What’s the Difference and Which Should You Choose?

Basmati vs. Non-Basmati Rice

Rice is a daily essential in Middle Eastern homes and is enjoyed in a wide variety of dishes in the Arabic culture. When it comes to choosing between Basmati and Non-Basmati rice, the topic can spark strong opinions among home cooks, food lovers and chefs alike. Both types of rice are used in different kinds of recipes.

Whether you are preparing a fragrant Mandi, a luxurious biryani or a creamy kheer, picking the right rice is crucial. In this blog, we will explain the key differences between Basmati and non-Basmati rice. We will look at their taste, nutritional value, texture and how they are used in Arabic cooking to help you decide which one is best for your next meal.

And if you are looking for premium aromatic Basmati rice in the UAE, we will also highlight why Gautam Rice, known for its exceptional 1121 Extra Long Grain Basmati Rice, might just be the perfect match for your next dish.

What are Basmati and Non-Basmati rice?

Let us start with the popular Basmati rice. Basmati is a high-quality, long-grain rice known for its special aroma, long and slender grains and rich flavor. When cooked, Basmati rice stays fluffy, and the grains do not stick together.

At Gautam Rice, we specialize in premium 1121 Extra Long Grain Basmati Rice, prized for its aroma, texture, and unmatched grain length.

High quality Basmati is mostly grown in parts of India like Haryana, Punjab, Uttarakhand and Rajasthan, and is usually harvested between October and November.

We at Gautam Rice source our 1121 Extra Long Grain Basmati Rice from the Himalayan foothills, age it naturally for 24 months, and process it under strict quality standards.

This makes our premium Basmati Rice perfect for Arabic dishes like Machboos, Kabsa and Mandi, as well as South Asian favorites like pulao and biryani. 

Now, let us talk about Non-Basmati rice. This type includes many different rice varieties that come in all shapes and sizes. Non-Basmati rice is usually more affordable and commonly used in everyday cooking. Because it is more budget-friendly, it is a staple in many households and is perfect for daily meals. In short:

  • Basmati rice is long, fragrant and ideal for special dishes. 
  • Non-Basmati rice is versatile, widely used and more economical for everyday cooking.

Key differences between Basmati and Non-Basmati rice

Basmati and Non-Basmati rice are different in many ways, from their look and smell to how they taste and where they are grown. Let us break it down clearly:

Category

Basmati rice

Non-Basmati rice
Grain size Long, slender grains- usually around 6 to 7 mm in length.  Comes in all sizes: short, medium and long, anywhere between 2 to 7 mm.
Taste Has a gentle flavor that goes well with many dishes without overpowering them.  Mostly neutral in taste and soaks up the flavor of the dish it is cooked in. 
Where it is grown Mostly grown in India and Pakistan, especially in states like Haryana, Punjab, J&K, Uttarakhand, parts of UP and Himachal Pradesh.  Grown in many countries like China, Japan, the USA, Thailand and across India in states like Andhra Pradesh, Assam, Odisha, Bihar, Tamil Nadu and Chhattisgarh. 
Smell (aroma) Has a strong, pleasant and neutral aroma.  Usually has a little or no smell, depending on the variety. 
Nutrition Lower GI (50–58), ~200 calories per cup, rich in carbs, 4–5g protein, vitamins & minerals. Nutrition varies; some types have higher GI and less fiber.
Texture Light, fluffy and non-sticky when cooked.  Texture depends on the type- some are sticky, while others are firm. 
Cost Usually more expensive due to its premium quality and global demand. Prices vary- some types can be cheaper, while others may cost more than Basmati.
Common uses Perfect for biryani, Kabsa, pulao, Mandi, pilaf and kheer. Used in many global dishes like jasmine rice in Thai food, risotto in Italy, etc. 

How Gautam Rice’s 1121 Basmati Rice Shines in the UAE Kitchens 

Basmati rice is loved not just for its taste but also for how well it works in many dishes. It is a preferred choice in many regional and international dishes, especially during festive or family gatherings in the Middle East. Here are some common ways it is used:

  • Used in biryani and Mandi: Long grains of our 1121 Basmati absorb the spices beautifully and remain separate. 
  • Kabsa & Machboos: The fluffiness and aroma complement grilled meats and layered rice dishes. 
  • Made into sweet dishes: It is also used in desserts like kheer, a creamy rice pudding flavored with cardamom, nuts and sugar.
  • Served with curries and grilled food: Basmati rice is often served plain and steamed, which makes it great for spicy curries or grilled meats.
  • Cooked in pilaf (pulao): Basmati is used to make pilaf, where the rice is cooked with spices, herbs and sometimes vegetables or meat. 
  • Used in dosa batter: In some recipes, Basmati rice is mixed with lentils and fermented to make dosa, a crispy, savory pancake popular in South Asia. 

Common ways to use Non-Basmati rice

Non-Basmati rice is used in many everyday and special dishes. Here are some popular ways to use it:

  • Biryani and pulao: Some types of Non-Basmati rice are used in biryanis and pulaos. They become soft when cooked and soak up flavors nicely.
  • Desserts: Non-Basmati rice also works well in sweet dishes like kheer and rice puddings. 
  • Everyday meals: It is often cooked with curry or lentils as part of a regular home-cooked meal.
  • Sticky rice dishes: Medium-grain varieties like RH10 are great for dishes that need sticky rice, such as risotto or sushi. 
  • Used in many cuisines: This rice is loved around the world and fits well in both traditional and fusion recipes due to its ability to take on different flavors and cooking styles.

Final thoughts

Today, Basmati rice is known around the world as one of the best types of rice. It is grown under strict quality standards to ensure its high grade. Basmati is commonly used in many recipes and continues to be popular in kitchens in the UAE. When you compare Basmati rice with Non-Basmati rice, you will find a clear difference in smell, texture and taste.

Both types of rice are versatile and can be used to make a wide variety of meals, from everyday dishes to festive recipes. The best choice depends on the dish you are making and the texture or flavor you prefer. No matter which one you choose, choosing quality makes all the difference. Elevate your meals with the premium aroma and rich heritage of Gautam Rice. We are committed to bringing the best Basmati rice to the UAE and the Middle East.

Our 1121 Extra Long Grain Basmati is grown in premium rice belts under expert care, aged naturally for 24 months to enhance aroma and elongation, processed and packed under strict quality standards and is available across the UAE.

Since we understand the value of tradition in cooking, our rice is designed to deliver consistency and quality in every grain. Buy Gautam Rice in the UAE and bring home the finest Basmati for your kitchen today. Guess what? You can also place an order online from our website for convenience. Buy today!

Stuffed Bell Peppers with Gautam Basmati Rice

Instructions :
Learn how to prepare Stuffed Bell Peppers using premium Gautam Basmati Rice 🍚✨. A wholesome vegetarian dish with rice, lentils, spices, and herbs – perfect as a main course or side, served with lemon wedges or caramelized onions. 👉 Made with Gautam Rice, trusted for its quality and heritage.   📝 Ingredients: – 4 Medium Bell Peppers (any color) – 2 Tbsp Olive Oil – 1 Large Onion – 3 Garlic Cloves – 1 ½ Tsp Coriander or Cumin – 1 Tsp Turmeric – ¼ Tsp Red Pepper Flakes – 1 Cup Gautam Basmati Rice – 1 ½ Cups Cooked Lentils – ½ Cup Dried Lentils (boiled in 2 Cups Water + ½ Tsp Salt until tender) – 1 Tsp Salt – 1 ½ Cups Tomatoes – ⅛ Tsp Black Pepper – 2 Cups Vegetable Broth – ½ Cup Chopped Parsley – Lemon wedges and/or caramelized onions   📌 Instructions (Summary): – Heat olive oil, sauté onion and garlic. – Stir in rice, spices, then add broth, lentils, and tomatoes. – Cook until rice is halfway done, then add parsley. – Preheat oven to 350°F (180°C). – Cut peppers in half, remove seeds, season with salt. – Stuff with rice-lentil mixture. – Bake 40 minutes (or air fry 30 minutes) until tender. – Garnish with parsley and serve with lemon wedges.

Vegetable Biryani Recipe

Instructions:

 

  1. Cook the rice:

      • Wash rice and soak for 15–20 mins.

      • Boil water with whole spices and salt.

      • Add rice and cook 80% done. Drain and set aside.

    2. Cook the vegetables:

      • Heat oil/ghee, sauté onions till golden.

      • Add ginger garlic paste, cook for 1 min.

      • Add veggies and sauté 2–3 mins.

      • Add tomatoes, curd, spices, salt. Cook until veggies are soft and masala thickens.

    3. Layering biryani:

      • In a pot or handi, layer vegetable masala at the bottom.

      • Add a layer of cooked rice.

      • Top with mint, coriander, fried onions, and saffron milk (if using).

      • Repeat layers if needed.

    4. Dum cook:

      • Cover tightly. Place on low flame for 15 mins or bake at 180°C for 15 mins.

    5. Serve hot with raita, pickle, or salad.