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Substitutes for Jasmine Rice in Asian & Thai Dishes

7 Best Substitutes for Jasmine Rice

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This guide covers seven practical substitutes for jasmine rice, explaining their best uses, preparation ratios, and key differences to help you adjust recipes efficiently while cooking.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Cooking
Cuisine: General
Ingredients Method Notes

Ingredients
  

  • 1 Basmati Rice Use 1:1 ratio with water. Rinse thoroughly to remove surface starch and get fluffier grains. Firmer grains, less sticky than jasmine, nutty aroma.
  • 1 Long Grain White Rice Use 1:1 ratio with water. Neutral flavor, less aromatic than jasmine. Season cooking water with bay leaf or coconut milk for aroma.
  • 1 Sticky Rice Use 1:1 ratio by soaking grains 4+ hours then steaming. Requires steaming, not boiling, for correct texture and chewiness.
  • 1 Medium Grain Rice Use 1:1 ratio with water. Cooks about 2 minutes shorter than jasmine. Texture is softer and creamier.
  • 1 Quinoa Use 1:1 ratio with 1¾ cups water per cup of quinoa. Rinse well to remove bitter coating. Firmer, nutty flavor and higher protein.
  • 1 volume Cauliflower Rice Use 1:1 volume ratio. Sauté in dry pan over high heat 5 minutes to prevent mushiness. Season well to compensate for mild flavor.
  • 1 Carnaroli Rice Use 1:1 ratio with water. Stir often to release starch for creamy texture. Best for puddings or porridge, not fluffy dishes.

Method
 

  1. Select your substitute based on dish needs: fragrance (basmati), neutral base (long grain), chewiness (sticky rice), creaminess (carnaroli), or low-carb (cauliflower rice).
  2. Prepare substitute as needed; rinse basmati and quinoa thoroughly, soak sticky rice for 4+ hours, and dry sauté cauliflower rice over high heat.
  3. Apply the 1:1 substitution ratio for rice substitutes, adjusting quinoa water to 1¾ cups per cup. Use 1:1 volume for cauliflower rice.
  4. Cook or steam substitute according to usual or specified method, stirring carnaroli rice often to encourage creaminess, and avoid boiling sticky rice.
  5. Taste test and adjust seasonings or moisture if necessary, especially when using less aromatic substitutes like long grain rice or cauliflower rice.

Notes

Rinse quinoa thoroughly before cooking to prevent bitter taste and gritty texture appearing in the final dish.

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