Basmati rice is a very aromatic long rice variety, grown in the Himalayan valleys of India and Pakistan. We can only tallk about basmati rice, when we talk about rice grown exclusively in the upper areas of the Ganges Plains, on both sides of the border. The rice fields in this area are irrigated by the water coming from the melting snow of the Himalayas.
This variety of rice was known in origin as: the emperors rice. Its characteristic smell and flavor is given by the presence of the compound 2-acetyl-1-pyrroline whose level is twelve times more present in this variety than in the rest of the rice we know. As for its glycemic index, wich it is quite lower than round white rice and is rich in nutrients, it does not contain fat, sodium or gluten. Which makes it an ideal variety for diets for diabetics and celiacs, but also for simply slimming diets.
During the cooking proces, the grains stay together and separate little by little, but they are not sticky after cooking. It is one of the varieties that requires less cooking time: 14 minutes in this case.
Basmati rice is perfect for use in typical Indian recipes, as an accompaniment to curries and pilaf dishes. It is also the perfect base for the Hawaiian poke bowl.
To cook it, you only have to put the basmati rice in a pot that contains twice the amount of water as rice. Add a splash of oil to prevent the starch from causing the basmati rice to get sticky. Add the rice when the water is already boiling and let it boil over medium-high heat, uncovered. When it starts to boil again, place the lid and low the heat. Let cook for 14 minutes and the basmati rice will be ready to consume.