Is Jasmine Rice Starchy? The Truth Behind Its Texture

January 2, 2026 •

4 min read

According to one study, Thai jasmine rice has a medium amylose content of 14-15%, which directly impacts its starchiness and texture. While not as starchy as glutinous rice, jasmine rice does possess a higher amount of the branched starch molecule, amylopectin, which is the key to its signature soft, slightly sticky grains when cooked. This is in contrast to fluffier, less-sticky long-grain varieties like basmati rice, which have a higher amylose content.

Quick Summary

Jasmine rice is moderately starchy, primarily due to its amylopectin content, which makes it soft and slightly sticky after cooking. This contrasts with high-amylose rice, like basmati, which yields fluffy, separate grains. The texture can be controlled by proper rinsing and cooking techniques, making it versatile for many dishes.

Key Points

Moderate Starchiness: Jasmine rice contains a moderate amount of starch, falling between very starchy short-grain rice and less starchy long-grain rice like basmati.
High Amylopectin Content: The slightly sticky texture is due to its higher proportion of amylopectin, a branched starch molecule, compared to long-grain varieties.
Impact on Texture: The amylopectin content causes the grains to be soft and to cling together cohesively, unlike the dry, separate grains of high-amylose rice.
Texture Control: Rinsing uncooked jasmine rice removes excess surface starch, resulting in a fluffier, less sticky texture.
Distinctive Aroma: Jasmine rice's unique floral aroma comes from a natural compound called 2-acetyl-1-pyrroline, which is unrelated to its starch content.
Glycemic Index: The digestion speed of jasmine rice is quicker than high-amylose rice, giving it a higher glycemic index.
Comparison to Other Rices: It is less sticky than sushi rice but more moist and cohesive than basmati.
Culinary Versatility: The soft, slightly sticky texture makes it ideal for absorbing flavors and pairing with curries and stir-fries.

The Science of Starch: Amylose vs. Amylopectin

To understand why jasmine rice is starchy, we must first delve into the two primary types of starch found in rice: amylose and amylopectin. These two molecules are polymers of glucose, but their structure is what creates the distinct textures of different rice varieties. Amylose is a linear, unbranched molecule, while amylopectin is highly branched.

Amylose: High-amylose rice varieties, such as basmati, cook up fluffy and with separate grains because the linear amylose molecules don't readily gelatinize or bind together.
Amylopectin: Rice with a high amylopectin content, like sticky rice, becomes soft and cohesive when cooked because the branched amylopectin molecules swell and bind together more easily.

Jasmine rice falls in the middle, with a medium amylose content and a higher amylopectin content than many other long-grain rices. This is why it is softer and slightly sticky when cooked, but not as glutinous or clumpy as true sticky rice. The precise ratio of these two starches dictates the cooked texture.

How Jasmine Rice Compares to Other Varieties

The starchiness of rice is a spectrum, and understanding where jasmine rice sits on this scale helps explain its culinary uses. Compared to short-grain sushi rice, which has a very high amylopectin content, jasmine rice is less sticky and the grains remain more separate. Conversely, it is much more moist and cohesive than basmati, which has a higher amylose content and cooks up drier and more separate.

Controlling the Stickiness of Jasmine Rice

For those who prefer a fluffier texture, there are several cooking methods to reduce the starchiness of jasmine rice:

Rinsing: Rinsing the uncooked rice thoroughly under cold water removes the excess surface starch that can cause clumping. For best results, rinse until the water runs clear.
Soaking: Soaking the rice for 15-30 minutes before cooking can improve the texture and result in a less sticky outcome.
Oil or Fat: Adding a small amount of oil or butter to the cooking water can help coat the grains and prevent them from sticking together.
Fluffing: After cooking, allowing the rice to rest off the heat for 5-10 minutes with the lid on, then fluffing with a fork, helps the grains separate and releases excess steam.

Comparison of Rice Starch Content and Texture


Rice Type	Grain Length	Dominant Starch	Cooked Texture	Common Use
Jasmine Rice	Long	Amylopectin	Soft, slightly sticky	Thai curries, stir-fries
Basmati Rice	Long	Amylose	Fluffy, separate grains	Indian dishes, pilafs
Arborio Rice	Medium	Amylopectin	Creamy, chewy	Risotto
Sushi Rice	Short	Amylopectin	Very sticky, cohesive	Sushi, onigiri
Glutinous Rice	Short/Long	High Amylopectin, no Amylose	Very sticky, gluey	Desserts, sweet rice

The Role of Glycemic Index

An important aspect of rice's starch content is its impact on the glycemic index (GI). The amylose-to-amylopectin ratio directly influences how quickly the body digests carbohydrates and absorbs sugar. High-amylopectin rice is digested faster, leading to a higher GI, which is why jasmine rice has a higher GI than high-amylose basmati rice. However, pairing rice with other foods can help lower the overall meal's GI. For health-conscious individuals, brown jasmine rice, which is less processed and retains its fiber and nutrients, is a better option as it has a lower GI.

The Fragrant Secret of Jasmine Rice

Beyond its texture, jasmine rice is famed for its signature floral and buttery aroma. This distinctive scent is not an added flavoring but a natural characteristic of the grain itself, produced by a volatile compound called 2-acetyl-1-pyrroline. This fragrant compound is also found in other foods, like pandan leaves, which are sometimes used to enhance the aroma when cooking. The intensity of this fragrance is highest in freshly harvested rice and diminishes over time. This aromatic quality adds another layer to the culinary experience, making it a favorite for many Southeast Asian dishes.

Conclusion

So, is jasmine rice starchy? The answer is yes, but it is important to distinguish its moderate starchiness from that of other varieties. Its unique texture is defined by a specific amylose-to-amylopectin ratio that results in soft, slightly sticky grains when cooked. This differs significantly from the very sticky short-grain rice used for sushi or the fluffy, separate grains of basmati. By understanding the science behind these starch molecules and applying simple cooking techniques like rinsing and fluffing, you can control the texture to suit your culinary needs. The starchiness of jasmine rice is not a flaw but a defining feature that contributes to its widespread appeal, especially when paired with its beloved aroma.

For more information on the science of rice, a good resource is the article from the University of Queensland discussing starch digestibility and properties in rice porridge.

Frequently Asked Questions

Jasmine rice is considered moderately starchy. It is less starchy and less sticky than short-grain rice varieties like sushi rice, but more cohesive and softer than low-starch, long-grain varieties like basmati rice.

The primary reason for its slightly sticky texture is a higher content of amylopectin, a branched starch molecule. This molecule binds the grains together during cooking, creating a softer, more cohesive result.

To make jasmine rice less sticky, thoroughly rinse the uncooked grains under cold water until the water runs clear. Soaking for 15-30 minutes before cooking and fluffing with a fork after resting can also reduce stickiness.

White jasmine rice and other refined white rices have very similar nutritional profiles and high glycemic indexes. Brown jasmine rice, however, retains more fiber and nutrients and has a lower GI, making it a healthier choice.

Yes, compared to rice with a higher amylose content, like basmati, jasmine rice has a higher glycemic index because its amylopectin content is more easily and quickly digested by the body.

No, the fragrance of jasmine rice is not related to its starch content. The signature floral scent is caused by a naturally occurring aroma compound called 2-acetyl-1-pyrroline.

While it is possible to use jasmine rice as a substitute for sushi rice in a pinch, it is not ideal. Sushi rice is a short-grain variety with a much higher amylopectin content, resulting in the very sticky, cohesive texture required for sushi rolls.