Basmati rice is one of the best long-grain rices, especially if we want to use it as a side dish for curry dishes or Eastern dishes in general. Authentic basmati is grown in India and Pakistan, with the mountainous regions of the Himalayas producing the highest quality basmati. It is a very long grain rice that elongates even more during cooking, and it can be found in two forms, white basmati and the darker brown basmati. The name basmati derives from its aromatic character, which sets it apart from other long-grain rices. In fact, there are many frauds regarding this and long-grain rices that are not basmati are sold as such, at significantly lower prices. Currently, India has studied and registered its genetic code in order to preserve its genetic purity. In fact, basmati intended for export is subjected to DNA tests that guarantee its purity and allow for certified production, thus assured. Cooking Tips Its starch content is high, we could include it among glutinous rices, so if you want it to be fluffy, it must be washed several times with running fresh water to remove excess starch. Its glycemic index is lower than that of other grains and rices, making it recommended for diabetics. Another tip for cooking it is to soak it beforehand, at least for half an hour, which will make the grain cook faster and remain firmer and whole. The cooking of basmati rice, once prepared as we have discussed, is usually done with little water, just enough to cover the rice, over low heat in a covered pot. Once ready, at the right point after 15-20 minutes, we can turn off the heat and let it absorb all the liquid, thus concentrating all the aromas. Before serving, fluff it with a fork to separate the grains. We will be offering original recipes with basmati rice on our blog, don’t miss them. Recommended Recipes with Basmati Rice

- Basmati Rice with Saffron

- Indian Korma Chicken