We love basmati rice, but sometimes it’s fun to mix things up. Ever run out of it mid-cooking and need a quick fix? Maybe you’re just curious about different grains out there.
We know the struggle of craving something different for dinner, and that’s where we come in.
Quinoa, jasmine rice, or even couscous can be fantastic alternatives. They’re all unique and bring their own flair to your meal.
We’ve tried them, loved them, and now we’re sharing the secrets with you. Ready for some delicious swaps? Let’s get started!
5 Easy Substitutes for Basmati Rice
Here are some of our favorite basmati rice substitutes that we think you’ll love too:
1 – Quinoa
First off, quinoa isn’t just for salads. It’s fluffy and slightly nutty, perfect for those of us craving a different texture. Compared to basmati, it’s a little firmer and has a subtle earthiness that plays well with spices.
We’ve swapped basmati for quinoa in heaps of dishes. It works in burritos, stir-fries, and even cold salads. Plus, it cooks up in about 15 minutes, so it’s a lifesaver on busy nights.
For those curious about other quinoa alternatives, check out our guide on quinoa substitutes.
2 – Jasmine Rice
The fragrant and slightly sweet jasmine rice is another winner. We love how it’s light and fluffy, with a hint of floral aroma that adds magic to any dish. It cooks up easily and works seamlessly in curries, fried rice, and as a base for grilled meats.
One time, we made stir-fry with jasmine rice, and it was a game changer. Its subtle sweetness complemented the savory flavors beautifully. If you’re curious about other jasmine rice replacements, check our guide on jasmine rice substitutes.
3 – Couscous
When we want a break from rice, couscous is our go-to. It’s fluffy and light, making every bite a pleasure. The texture is similar to tiny pasta pearls, and it cooks in just 5 minutes. This grain absorbs flavors well, making it perfect for spiced dishes.
We’ve used couscous in salads and stuffed bell peppers. Its mild taste means it’s versatile enough for almost any recipe. For those interested in exploring more, check out our guide on great couscous substitutes.
4 – Farro
Next up, we have farro. It’s got a hearty, chewy texture that’s distinct from basmati. Its nutty flavor adds depth to soups and salads.
Farro is a bit chewy, unlike the fluffiness of jasmine rice. It’s great in stews as it holds its shape. We’ve tossed it into veggie bowls for an added crunch. It cooks in about 30 minutes, a bit longer than quinoa, but so worth it.
Looking for more options? Check out our guide on farro substitutes.
5 – Brown Rice
Last on our list is brown rice. This grain has a firm texture and a nutty flavor that’s quite different from the others. It’s less fluffy but more hearty, perfect for those looking for a bit more bite.
We’ve swapped basmati for brown rice in soups and casseroles. Brown rice takes about 45 minutes to cook, but it’s worth the wait. Check out this article on alternatives to brown rice for more ideas.
Its earthy taste pairs well with robust flavors and rich sauces.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.