this post was submitted on 16 Mar 2024
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Jasmine is my default rice for anything that doesn't call for basmati or sushi. Basically, I keep one short, one medium, and one long-grained variety on hand. (I'm not counting the arborio since that has only a single purpose for risotto.)
Oh interesting! We usually substitute basmati for jasmine rice bc we like the flavor better. Unless ofc it's a dessert of some kind.
"Dessert rice" is a foreign concept to me.
We prefer the aroma of jasmine rice, but some dishes such as biryani demand basmati.
Here's a recipe for Bengali rice pudding, like my spouse's family makes, if you're interested in trying it. If you can't get your hands on the particular rice for it she says calrose works (or, failing that, sushi rice).
You'll want to run it through a translator since the recipe is in Bengali but that's how you know it's legit