The authentic basmati has been cultivated in India and Pakistan for hundreds of years, being the mountainous areas of the Himalayas where the highest quality is produced.
It is a very long grain rice, and it gets even longer while it cooks. During cooking the grains stay together and separate little, but are not sticky after cooking.
It can be found in two forms, white basmati and brown basmati strong>, darker. Both are cooked in time intervals that do not exceed 20 minutes. p>
Given the ability of rice grains to stick together due to the high amount of starch, it is advisable to wash it before cooking. If you also soak for half an hour to two hours before cooking, the grains will be less likely to break during cooking.
I love this long grain rice, with that characteristic smell and taste. It is famous for its delicate fragrances and its exquisite taste, in India its name means ” queen of fragrances“.
Hebasmati riceIt is one of the best long rice dishes in the world, especially if we want to use it as an accompaniment to recipes with curries or with an oriental touch. In this recipe we have relied on rice basmatihow good a result it always gives us.