This seems to be a cultural issue. I live in Indonesia and most here rice is related to jasmine in GI, but is I guess a less flavoursome cheaper strain. The texture and bland flavour is familiar and is a conduit for curries, sauces, and for frying in rice itself. The rice I could only describe as bland. In other countries I'd buy Jasmine rice, which is more aromatic than what we get here. Since the rice is simply cooked plain with only water, no salt or oil or anything at all, references to basmati 'standing on its own with just a few spices and butter' are a little bizarre to me. The rice isn't supposed to stand on its own. You put things on it - a curry sauce might be strongly flavoured on its own but when mixed with rice it softens it and the bland and the strong balance out.
From what I can see the main advantage of jasmine over cheaper strains is that it has a pleasant aroma, but if you cook it with a bunch of aromatics it's less likely that you'd notice this.
If you only ever eat rice as 'pilau rice', 'egg fried rice' and so on, and never have it plain then it might be that jasmine rice is not worth it for you.
I dislike basmati because I am used to eating steamed, high GI rice, and I just cook rice in a rice cooker plain, and basmati is not particularly well suited to that.
Also I'd mention that people here eat 200kg of rice a year, three times a day, and the purpose originally is as a source of carbs (fuel) for people working. Actually my dogs eat rice too, and if you have a daily requirement of 2500 calories or whatever, then rice immediately fills over half than that, providing carb, calories and a little protein as well, so you know that your family gets through a 50kg bag every couple of weeks or whatever, it's a significant thing in a family budget given that the price is fixed by the government.