Basmati Rice is an aromatic long grain white (refined) rice, grown in the fertile soil of Himalayas foothills of Dehradun, India. Prized for its longer, lighter and fluffier cooked rice with wonderful fragrant aroma, nutty and delicious flavor.
Ideal for pilafs, biryanis, Persian polo, Afghani challow or just plain rice. It has medium glycemic index (between-56 and 69), suitable for diabetics.
Cooking Instructions for plain rice: 1. In a sauce pan add 1 ½ cup (2 Cups if aged rice) of water/ Cup of washed & rinsed rice, add 1 tsp salt (optional) 2. Stir lightly, bring to a rolling boil, lower the heat, cover with lid and simmer for 15 minutes. 3. Turn off the heat, let the rice steamed in the covered pot at least another 5 minutes or until the rice has absorbed the liquid. 4. Drizzle a little butter or ghee into the rice (optional), fluff the rice with a fork and serve hot.
Excellent quality, flavor and aroma. This rice needs thorough rinsing with cold water before boiling. The "bath" washes away the "starch" which would cause the grains to clump together in a sticky mess. I use a half-cup of the raw rice, bringing it to a gentle boil in 3/4s cup of water, then slow simmer for 30 minutes. Set the pot aside for a couple of minutes, then use. Grains should be separate and fluffy.
Excellent quality, flavor and aroma. This rice needs thorough rinsing with cold water before boiling. The "bath" washes away the "starch" which would cause the grains to clump together in a sticky mess. I use a half-cup of the raw rice, bringing it to a gentle boil in 3/4s cup of water, then slow simmer for 30 minutes. Set the pot aside for a couple of minutes, then use. Grains should be separate and fluffy.
