Therefore, while white basmati rice can be enjoyed in moderation, brown basmati may be a better overall option for your health. Refined grains like white basmati rice are associated with a higher risk of type 2 diabetes, obesity, and metabolic syndrome. Thus, they’re best eaten in moderation.

Basmati rice is very popular served with various Indian curries, as the fluffy grains happily sop up sauces. It is also popular for making rice pilaf, a side dish of grains cooked in a flavored stock and aromatics with other ingredients tossed in like nuts.

Basmati rice is available in white and brown varieties and can be organic or conventionally grown. Brown basmati rice is unmilled, so it retains its fibrous bran layer and nutrient-rich germ. Therefore, it can help you meet the NIDDK’s recommendations. Plus, it has no cholesterol, fat or sugar.

Basmati rice is high in carbohydrates with 46 grams per cup (cooked). While this may seem high, remember that not all carbohydrates are unhealthy. Your body needs carbohydrates for energy.

Both are different in terms of aroma. None have the same characteristics as basmati. During cooking basmati rice released pleasant aroma whereas non-basmati rice has only some of the long slender rice is shaped like basmati rice and may have either the aroma or the elongation but not both.

When it comes to Sona Masoori rice vs Basmati Rice, Sona Masoori is undoubtedly the winner. Sona Masoori is the unpolished rice and hence is more nutritious compared to polished basmati rice. It also contains less starch than basmati rice.