Basmati is a fragrant, nutty-tasting long grain rice grown in the Himalayas and Pakistan. “Bas” in Hindi language means “aroma” and “mati” means “full of,” hence the word Basmati or “full of aroma.”
Basmati rice is a thin, long-grain rice that is commonly used in the cuisines of the Indian subcontinent, Central Asia, and the Middle East. Meaning “fragrant,” basmati rice has a subtle nutty flavour. India generates most of the world’s production of Basmati rice. Most basmati rice that is imported to Iran, Yemen, Dubai, UAE, U.S. has been aged for at least 6 months to intensify its nutty aroma. Besides its flavour, the grains can become incredibly long once they’re cooked, about 3/4-inches in length.
To cook Basmati rice maintaining its shape and fragrance without making the rice sticky, it needs special techniques. Merchentus India has included Basmati rice as one of the product for export under their Aromatic Rice product range and is uploading a beautiful, very well demonstrated video in this blog for the benefit of the viewers.
In order to get this distinct shape, one needs to soak the rice first and use the same water to cook the rice.
The key to making Basmati rice that is light, tender and fluffy is to rinse it first, otherwise, the grains will be gummy and stick together. It only takes a minute or two. Simply place the rice in a bowl with water, and then swish it around to release any excess starch. The water will be cloudy at first but after several rinses, it will be clear.
For most regular rice and Basmatirice, the ratio of rice: water Is usually 1:2.in a pot. If using Brown rice, Basmati rice or Parboiled Basmati rice (Sella Basmati rice) the ratio changes as both these rice take a longer time to cook. For definition of Sella & Brown Basmati rice please visit the video link in our website www.merchentusindia.com.
For Cooking Pre Soaked Rice In A Pan :
Regular basmati rice – 1:2
Organic basmati rice – 1:2½
Brown basmati rice – 1:3
Parboiled basmati rice or sella basmati rice – 1:2½ to 3
Method 1 - Boiling method – rice is cooked is ample amount of water. Once the rice grains are cooked, the water is discarded.
Rice: water Raito – 1:6
Method 2 - Absorption method – rice is cooked in a precise amount of water.
Rice: water Raito – 1:2
Method 3 – Cooker method – rice is cooked in pressure cooker with exact amount of water.
Rice: water Raito – 1:1.5
Press a cooked rice grain with your thumb and forefinger. It should be soft and mash easily. Or you can bite into a few rice grains. If there is resistance in the bite, this means the grains need to be cooked for some more time.
Blog has been written by Shyamal Kumar Bag, MD, Merchentus India Exim International LLP for export.www.merchentusindia.com