Basmati white rice is a type of North Indian variety of rice that is grown in the foothills of the Himalayas which has floral flavors and nutty flavors.
The best quality basmati rice has a very long grain and is slightly tapered at the end and should be golden in color instead of white as it shows that the basmati rice has been aged and is of better quality.
Although the white variety of basmati rice is also good.
Just like all types of rice the basmati rice is available in both brown and white colors.
The white version of basmati rice is produced by removing the bran (which is the outer husk or covering of each grain) from the brown version, as well as the germ, which is the seed that causes the rice plant to grow, leaving the white starchy portion.
Basmati rice is defined by minimum kernel dimension, an intense aroma, and the texture of the cooked rice, which involves high volume expansion during cooking, a long length of cooked grain, and fluffiness.
These features of the basmati rice are determined by the plant's genes and used in plant selection.
Cooking basmati rice is easy and requires minimal preparation.
Washing basmati before cooking is essential to ensure that the starch is removed.
The correct ratio is important when cooking basmati white rice in order to make sure the grains cook perfectly and not too dry or slightly soggy.
Stir, cover and cook the basmati white rice for 10-12 minutes over a low heat.
Remove the basmati white rice from the heat, keep covered and leave to stand for 3 minutes.
Fluff the cooked basmati white rice up with a fork and serve.
Some types of rice have more arsenic than others.
Basmati rice, grown in India, Pakistan, and California, has less arsenic.
This makes the basmati rice much safer to eat regularly than other types of rice.