WHAT IS BASMATI RICE?
Rice in general are just a seed of grass that comes in three different sizes, short, medium and long. Basmati is a long grain rice predominantly grown in India and Pakistan. The name translates as “fragrant” which is a fitting description for this delicious cereal grain. Technically use of the name is controlled, so only a handful rice varieties grown in certain parts of northern India, Bangladesh and Pakistan can legally be called “basmati.” While these 3 areas account for almost all of this rice sold today, it’s grown in other parts of the world and sold under the same name. Two versions are sold, brown and white (brown with the husk removed).
WHY IS BASMATI RICE GOOD FOR YOU?
This rice has one of the lowest glycemic indexes and highest fiber contents when compared to other rice varietals. It’s also rich in magnesium, potassium (blood pressure), niacin, vitamin B and thiamine (brain health). Rice in general is also low in cholesterol and fat making it a healthy diet option.
WHEN IS BASMATI RICE IN SEASON?
In the northern hemisphere it is a September harvest (March south of the equator) with 1 acre yielding about 4 tons of grains. It can take up to 200 days for a seed to fully mature.
WHAT ARE DIFFERENT WAYS TO COOK BASMATI RICE?
WHAT KINDS OF RECIPES USE BASMATI RICE?
This is a light yet fragrant grain and so ideal either on its own or when you need something that can stand up to stronger flavors. Less sticky and more fluffy then other types of rice, it is often sauteed with various herbs and spices prior to hydration and cooking.