Millions of people prefer basmati rice to other rice varieties.
Around the world, rice is grown and harvested as a staple food. This grain is considered to be healthy, and it can be used in many different recipes. Basmati rice has characteristics that distinguish it from every other variety in the world. This aromatic long grain rice is grown in Pakistan and India. Add this to my Recipe Box.
Visual Characteristics
Basmati rice is predominately a creamy white, though brown basmati is available. It comes in both long and very long grains. The long grain measures 6.61 mm to 7.5 mm in length. The very long grain is more than 7.5 mm long and 2.0 mm in width. The shape of basmati rice is an elongated oval, with the grain being more than 3 times longer than its width. When cooked, basmati rice does not fatten. Instead, it elongates nearly double its original size.
Aromatic Characteristics
The fragrance of basmati rice sets it apart from every other variety. No other rice has quite as distinctive a smell. It comes from a mixture of compounds including alcohols, hydrocarbons, esters and aldehydes as well as a molecule known as 2-acetyl-1-pyrroline. The aroma blends well with most Middle Eastern and Indian dishes. Mixing saffron with it adds both color and extra flavor. The aroma also complements a variety of nuts, vegetables, herbs and spices.
Taste and Texture
Basmati rice cooks up firm and tender. Unlike other types of white rice, it has a dry texture and a light nutty taste. Most rice is sticky because it has an amylose content of less than 19 percent. Because the amylose content of basmati is between 20 percent and 22 percent, the rice is not sticky, and each grain is separated from the others. Basmati rice adds a unique flavor to ordinary dishes.
Agronomics
Basmati rice is vulnerable to most insects and diseases. Its long and extra long grains tend to break easily during milling, making it a less finished product after milling. Basmati is aromatic, even as a plant, and keeps its aroma better when the temperatures are cool during ripening. Early sowing and transplanting of the plant produces a higher yield, but later sowing produces better quality. Basmati rice is grown in traditional regions to facilitate the interaction of the plant, the soil and other environmental factors.
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