FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ¬∑   Food Articles   ¬∑   Food Trivia   ¬∑   Today in Food History   ¬∑   Recipes   ¬∑   Cooking Tips   ¬∑   Videos   ¬∑   Food Quotes   ¬∑   Who's Who   ¬∑   Food Trivia Quizzes   ¬∑   Crosswords   ¬∑   Food Poems   ¬∑   Cookbooks   ¬∑   Food Posters   ¬∑   Recipe Contests   ¬∑   Culinary Schools   ¬∑   Gourmet Tours   ¬∑   Food Festivals & Shows  

 

 You are here > Home > Food Articles

OTHER INGREDIENTS >  Basmati Rice

 

See also: Rice History; Rice Varieties; Rice: Rinse or Soak?; Cooking Tips; Rice Trivia

Basmati Rice

 



The Hindi word ‘basmati’ means fragrant, and refers to the nutlike flavor and aroma of this small, but long grained rice. It has been used in India and Pakistan for thousands of years and is excellent with curries. Several varieties are now grown in the U.S., such as Texmati and Kasmati, and all are growing in popularity. (One U.S. company has made an effort to patent Basmati rice and trademark the name). Their flavor is very good, but not quite up to real imported Basmati.

Arroz Granito
Arroz Granito
18 in. x 24 in.
Buy this Art Print at AllPosters.com
Framed   Mounted
 

Here at Blue Heaven Restaurant, we use brown Texmati or brown Basmati when available. Brown rice has only the outer husk removed, leaving the germ and bran  layer, and retaining most of the nutritional value, especially the B vitamins.  This minimal processing also produces a rice more flavorful than polished white rice.

When cooking, I use approximately 1 7/8 parts water to 1 part rice, with just a pinch of salt and a little olive oil. Respected cookbooks differ on these  proportions, some recommending 1 1/2- 1 and others up to 2 - 1 ratios. Experiment,  using the same brand and type of rice each time, and find the proportions which  work best for you.



 

 

RELATED ARTICLES

  OTHER INGREDIENTS   ¬∑   Agar, agar-agar   ¬∑   Alligator   ¬∑   The Joy of Almonds   ¬∑   Angel's Share   ¬∑   Avocado Oil   ¬∑   Balsamic Vinegar Facts   ¬∑   Basmati Rice   ¬∑   Brown Rice Basics   ¬∑   Chestnuts Roasting on an Open Fire   ¬∑   Chocolate: To Be Or Not To Be   ¬∑   Chocolate   ¬∑   Chocolate, White Chocolate   ¬∑   Cocoa Trees & Beans   ¬∑   Flavored Oils   ¬∑   Flour Power I   ¬∑   Flour Power II   ¬∑   GRAS Food Additives   ¬∑   Honey   ¬∑   Honey Color and Flavor   ¬∑   Macadamia: A Nut From Hawaii   ¬∑   Maple Syrup: How Sweet It Is   ¬∑   Maple Syrup Facts   ¬∑   Meat & Poultry Additives   ¬∑   Mesquite   ¬∑   Mesquite Meal   ¬∑   Miso   ¬∑   Nitrates and Nitrites   ¬∑   Nut Season   ¬∑   Olive Oil   ¬∑   Pasta, A Noodle by any Other Name   ¬∑   Peanuts: International Taste Test   ¬∑   Pecans: A Nut from America   ¬∑   Pistachio Nuts   ¬∑   Rice Types & Varieties   ¬∑   Rice, You Want Rice With That?   ¬∑   Sherry Vinegar   ¬∑   Sorghum, Grain of the Future?   ¬∑   Tofu Tips and Hints   ¬∑   Vinegar   ¬∑   Walnuts   ¬∑   Water: Soaking Wet   ¬∑   Wild Rice   ¬∑   What is Yeast? (1905)  
  Home   ¬∑   About Us & Contact Us   ¬∑   Cooking Contests   ¬∑   Free Magazines   ¬∑   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.