I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "white rice". To my knowledge jasmine rice is popularly consumed in South East Asia, so I wonder if using it in Persian/Middle Eastern/Indian desserts will lead to authenticity.
What kind of rice should be used for authentic rice pudding sweets in those countries? Basmati for firni?