Not quite. Both are aromatic and long-grained, but jasmine is slightly sticky when cooked while basmati has a longer grain that stays dry and separate. Jasmine rice is suited to Thai, Chinese, Japanese and Indonesian cuisines, while basmati rice originated in India andPakistan, and is appropriate for Indian and Middle Eastern dishes. Basmati also scores lower on the glycemic index, making it a better choice for diabetics.
Americans have developed a rice dubbed jasmati.
CAN YOU SUGGEST AN EASY DIP BASED ON AVOCADO?
You could simply mash an avocado with a good squeeze of lemon or lime juice, plus salt and freshly ground black pepper. For something slightly more substantial, add two or three tablespoons of softened cream cheese plus a dash of sweet chilli sauce. Both are best made not too long before serving, but they can be covered closely with plastic wrap and chilled for an hour or two - much longer and they will start to discolour.
