| Specification | Basmati Rice | Non-Basmati Rice |
| Grain Length | Long (typically 6.61 - 7.5 mm) | Medium to Long (varies by variety) |
| Aroma | Distinctive aroma, reminiscent of popcorn or nutty fragrance | Mild aroma |
| Texture | Firm, separate grains when cooked | Soft, tends to stick together when cooked |
| Color | Translucent white or off-white | White, off-white, or sometimes slightly yellowish |
| Origin | Primarily from the Indian subcontinent, particularly India and Pakistan | Grown in various regions globally |
| Cooking Characteristics | Requires longer cooking time, grains remain separate and fluffy when cooked | Cooks relatively quickly, grains may stick together |
| Popular Varieties | Basmati 370, Basmati 386, Pusa Basmati, etc. | Jasmine, Sona Masoori, Long Grain, Short Grain, etc. |
| Culinary Use | Often used in pilafs, biryanis, and other fragrant rice dishes | Versatile, used in a wide range of dishes globally |
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