Unique Rice Variety
Greatest Long-Grain Rice
Basmati बास्मती)Rice, which comes from India and Pakistan, is one of the very special rice varieties, and highly prized for its texture and fragrance.
Basmati Rice is different from every other Rice in the world.
Basmati Rice is available in both brown and white varieties. It is unusual in that it does not expand when it cooks, but the grains lengthen. It is prized for its nutty flavor and aroma. Basmati must be soaked first for its grains to lengthen.
In the opinion of some cooks, Basmati may be the greatest long-grain Rice in the world. It is produced in only a few places in terraces of the Himalayan foothills, especially in the districts of Patna and Dehradun.
After the grains have been harvested by hand, they are aged iun underground cellars for at least two years before going to market. During this time, Basmati Rice develops its extraordinary aromatic, creamy, flowery and nutty bouquet and flavor.
The grains of Basmati Rice absorb twice as much water or stock as other kinds of Rice. Also, the grains have been dusted with cornstarch to prevent their sticking during the long aging process. This needs to be removed before cooking. So it is essential to rinse Basmati Rice well first.
Basic Procedure: It takes about 30 to 35 minutes to wash and soak Basmati Rice before cooking. It should be washed at least 2 or 3 times before cooking. After washing, the Rice in a colander in running water several times, it should be placed in a bowl and covered at least an inch deep with fresh cold water. It should be left to stand and soak for at least half an hour, during which time you should stir it two or three times.
During this time, the grains will usually become milky and opaque. Basmatci Rice is normally steamed in a tightly-closed saucepan on top of the stove, with Water or Stock and often some spices or aromatics like Cinnamon or Turmeric. There are many recipes for this.
Basmati Rice is gently steamed but never opened during the cooking process. After it is cooked, Basmati Rice is allowed to stand a while until the grains can dry a bit so that they are harder and form smooth, non-sticky surfaces and solidify into solid grains.
Simple Procedure: Here is a simple procedure for cooking Plain Boiled Basmati Rice Indian Style in the simplest way. The method comes from a rice shipper based in Amritsar, India.
First, wash rice Rice thoroughly in a large sieve or colander. Then, soak it in water for at least half an hour, using double the amount of water as the Rice by volume. Drain the water before cooking, and keep it aside for cooking the Rice.
To cook the Rice, take an open pan and add a tablespoon of Butter or Vegetable Oil to the measured quantity of Rice. Add the water that has been set aside after draining the Rice. Bring the water to a boil, stir and cover and then turn down the heat to a simmer. Cook the Rice at very low heat, covered, without opening or stirring for at least 10 minutes, or until the water is all dried up. Then, turn off the heat, remove the Rice from the heat, and let it stand with the cover on until each grain separates and swells up.
If the Rice has been correctly cooked, when you open and check it, the surface of the Rice will be pocked with tiny craters like the surface of the moon!