How to cook the basmati rice Cooking Tips

The basmati rice is one of the best rice long, especially if you want to use as an accompaniment to curry dishes or oriental dishes in general. The authentic basmati is grown in India and Pakistan, where the Himalayan highlands which produces the highest quality basmati. It is long grain rice, which stretches during the cooking still further, and which can be in two forms, basmati white and brown basmati darker.

Basmati rice genetic purity

The name derives from its basmati aromatic character, which sets it apart from other long grain rice. In fact there are many scams in this regard and are sold as long grain basmati rice that are not, at significantly lower prices. Even in the USA it was patented this type of rice, resulting in a major diplomatic conflict as resolved, and that would have meant great economic losses to India, the world's leading producer.

India currently has studied and recorded their genetic code, in order to preserve their genetic purity. In fact, dedicated to export basmati is DNA tested to ensure purity and certify production permit and guaranteed.

Basmati rice, grain detail © krishnamoorthi

Cooking Tips

Its high starch content could include among glutinous rice, so that if it is to hang loose should be washed several times with fresh running water to remove excess starch. Its glycemic index is lower than other grains and rice, so it is recommended for diabetics.

Another tip for cooking is soak previously, in any case, for half an hour at least, which will cause the grain is cooked before and to remain firm and whole.

The cooking basmati rice, once prepared as mentioned, is usually done with a little water, just enough to cover the rice, simmered in a covered pot. Once ready, just right after 15-20 minutes, we can turn off the heat and leave to absorb all the liquid, thus concentrating the aromas. Before serving, stir with a fork to separate the grains. We will offer original recipes with basmati rice in our blog, do not miss them.