This rice is usually eaten with various spices, roasted meat or as a main ingredient in traditional fried food. Basmati rice can cook simple and alone. But it usually flavored with turmeric or saffron, both of which make the color of basmati rice yellow.
So basmati rice has a fragrant and unique smell that makes it slightly similar to jasmine rice. Jasmine rice mostly uses in Thai and Southeast Asian dishes. After cooking, basmati rice becomes slightly softer than jasmine rice, while the aroma of jasmine rice is more specific.
to keep going , its better to get acquainted with different types of rice!
Not all types of rice are the same size. Usually, rice is divided into different types based on grain size. Accordingly, rice types are divided into three categories: long-grain, medium-grain, and short-grain. These names somehow introduce themselves.
Long grain rice is longer and the grains are thinner, and basmati rice, jasmine rice, and American long-grain rice fall into this category. Medium-grain rice ranges in length and width between long-grain and short-grain rice. It includes items such as Valencia and Arborio rice, and is suitable for cooking foods such as paella and risotto. You can also eat it with a little salt, butter, and eaten vegetables. The last type of rice is the short-grain rice, which is short in size and square in shape and includes rice such as sushi rice or American brown rice, and after cooking, it has more stickiness.
Where dose basmati rice grown?
There are many countries that grow basmati rice, but this rice was first planted and harvested in India and Pakistan. In addition, India supplies about two-thirds of the world’s basmati rice, making it the main source of basmati rice.
What does Basmati rice taste like? What are the benefits of using it?
The root of the word basmati derives from the Hindi language. It came from a word called fragrant, which is related to its characteristics. The only thing that distinguishes this rice is its very pungent smell. The main feature of basmati rice is after cooking, it remains long and separate from each other. It also allows curry spices and other sauces to cover all parts of it, creating the maximum amount of aroma and smell in it. And as we mentioned before, long-grain rice is the best type of rice for sauces or foods like a pilaf.
What features should we pay attention to when buying basmati rice?
Shape of Basmati Rice:
The higher the grain of Basmati rice, the higher its quality. Another characteristic of quality basmati rice is that its end is slightly sharp and not smooth. Both ends of basmati rice should not be flat.
Basmati rice color:
The best type of basmati rice is not pure white, but pale yellow. Also, this rice should not be gray in color. Its yellow color is due to the fact that quality basmati rice is usually old and sometimes has a shelf life of several years. This helps the rice to dry completely and soften. This helps keep the basmati rice grains separate from each other in foods such as pilaf and does not stick to each other.
Basmati rice size:
In general, rice divides into three categories based on size: long grain rice, medium-grain rice, and different short-grain rice. Basmati rice has long and thin grains and is in the group of long grain rice with jasmine rice and American long-grain rice. Medium grain rice such as arborio rice is great for cooking foods such as paella and risotto. Short-grain rice after cooking has more stickiness than other rice and is suitable for foods such as sushi.
Basmati rice is a long grain rice that after cooking, its grains become taller. After cooking, this rice retains its non-stick properties, which allows the sauces to cover all parts of it. The color of basmati rice can be white or brown, which brown varieties have more aroma.
The color of this rice becomes whiter after cooking and is softer than standard white rice and its grains do not stick to each other. Basmati rice should be slightly sharp at both ends and under no circumstances should the end be flat. The color of basmati rice should be more yellowish to white and under no circumstances should it be gray. Quality basmati rice sometimes takes several years to produce, which helps the rice to dry better and the grains to remain separate after cooking.
Comparison of brown basmati rice with white basmati rice
Like all types of rice, basmati rice is available in two types, white rice and brown rice. The white type is produced by separating the rice bran from the rice plant and thus separates from the brown type.
Because rice bran provides dietary fiber, essential fatty acids andSome nutrients are nourished, the brown type of basmati rice and also all types of brown rice are healthier. Also, brown basmati rice has more aroma and retains its structure better and is firmer.
In fact, basmati rice has the longest grain among all types of rice and is best known for the fact that its grains grow taller during cooking. Also, the grains of this rice are thinner and the ends of these grains are usually sharp.
Basmati rice grains are light and soft in color
Some cooking recipes recommend soaking the rice in water before cooking, but doing so is completely wrong. Quality basmati rice dries as much as possible in a process that can take up to two years, and this process makes the aroma of this rice feel more than before.
Soaking basmati rice makes this process fruitless. It also causes the rice grains to stick, which is contrary to the cooking purposes of quality basmati rice. In fact, basmati rice has been praised for its light color and softness, as well as for the fact that after cooking, the grains remain separate and are not pressed against each other.
Cooking basmati rice
Emphasizing the softness of basmati grains and the fact that rice grains do not stick to each other after cooking, it is not surprising that basmati rice is prepared in such a way that its softness is maintained and its grains are cooked after cooking. Do not stick to each other and this issue is independent of the type of rice used. All of these processes take place in the recipe for Pilaf food.
Fortunately, the recipe for pilaf is simple enough, but there are a few other steps you can take to prepare it. To do this, you need to fry uncooked rice in oil with some grated onion or spices. Then you have to add hot broth to it and finally transfer all these ingredients to a pot. Then close the pot tightly and cook it in the oven until the water evaporates completely.
Frying rice in oil is associated with its softness, and covering the rice grains with oil helps prevent the rice grains from sticking together during cooking. Also, the high heat of the oil helps to create a smoky taste and release the aroma of rice.
Also, cooking rice in the oven ensures that the heat reaches the pot from all directions, and unlike cooking rice on the stove, which provides heat from the bottom, the rice grains will not stick to the bottom of the pot.
In traditional Indian dishes such as traditional briyani, this dish is flavored by adding peppers, aniseed, cardamom seeds and cinnamon pieces before cooking the pilaf in the oven.