Jasmati Rice is a genetically-engineered hybrid long grain of rice whose name is derived from Jasmine rice and Basmati. It is said to possess the traits of both grains - namely the softness (when cooked) of Basmati, and the nutty aroma of Jasmine - the latter in muted tones so as to be more subtle. Whereas Jasmine Rice is not as widely sold in the average American supermarket, Jasmati has become a more common find.
It appears to have been first created in the United States as a way of capitalizing upon the market successes of both Jasmine and Basmati rice, the patents of which were held by farmers in Thailand and India, respectively. To what degree Jasmati is derived from either of its etymological parent grains is unknown and highly disputed. The patent for Jasmati, registered in 1993 by the Texas-based corporation, Ricetec, created had many legal implications for Thai and Indian farmers who rely heavily on the exports of the parent crops, and proceeded to cause considerable controversy.
Presently the debate seems to have simmered. As the degree to which Jasmati draws from Jasmine cannot be ascertained[4], the informed consumer should be aware that it is therefore a different grain and may or may not be a complete substitute for either Jasmine or Basmati. This also suggests that Jasmati may have its own unique merits as a cooking ingredient.
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