Apparently common on this sub - using Basmati as a general all-purpose rice for anything "Asian". As an Asian-Indian I can't comprehend this. That is like using slices of wonderwhite to make a cob loaf or a bahn mi. While technically the same type of food - fundamentally different products & for totally different applications.

Basmati is used for a specific cuisine for a specific reason. It's a harder grain with a totally different flavour profile & texture than other rice & it needs to be cooked differently. Jasmine is the global "default" Asian rice. That's what you use in chinese, Singaporean, Malaysian, Vietnamese, Thai ect dishes.

All white rice is certainly not equal/ the same.