What is Basmati Rice?

This is a long grain grain (four times longer than its width) grown primarily in North India and Pakistan

During Raj, Patna Rice was favorite of British and Anglo Indians. In old Anglo Indian cook books only Patna Rice is used.

In Hindi, Bas (aroma), Mati (mother), literally means 'mother of all aroma'. The Basmati grain contain 0.09 ppm of a the chemical compound (2-acetyl-1-pyrroline), which is about 12 times more concentration than un-scented rice varieties. This chemical compound is responsible for the fragrance

In United States, an aromatic long grain rice has been developed to compete with Basmati Rice. It is called Kasmati Rice. Another rice called 'Texmati' has been developed by crossing Basmati Rice and Della Rice. When cooked, Texmati rice only gets fatter but not longer.

The Basmati rice is available as polished white rice or as whole-grain brown rice. Basmati rice is used to make Biryani, Pilaf, or just plain rice. Basmati rice is not suitable to make Dosa or Idli. It may be used to make Pudding (Kheer).

It is best cooked via absorption method. When fully cooked, the rice the grain tries to split in half vertically and is curved. The grains are dry texture is firm to soft, and dry. The cooked grains do not stick together.

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