Basmati rice is a type of long grain rice that is fragrant and typically grown in Pakistan and northern areas of India (particularly the Punjab). The cooking process creates a fluffed up rice export from India textures since the grains are long and thin (the definition of basmati in Sanskrit is “fragrant” or “having a pleasing aroma”)..
Key Points
Long Grain Rice – The grains are skinny and should elongate when cooked.
Aromatic – They have a natural pleasing smell..
Non-Stick Texture – Cooked basmati rice should remain separate from each other and not feel sticky..
Grown in India – A majority of the world’s basmati rice is grown primarily in northern states of India; such as Punjab, Harayana, and U.P..
Widely Used in India – There are many types of rice dishes made with basmati rice; such as, biryani and pulao..
Nutritionally Low in Fat – Basmati rice has carbohydrates and is low in fat..
Aged Rice – Good Quality Basmati – For the best quality basmati rice, it should have been aged to help develop its taste and aroma.