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White Basmati Rice

Sourced from Kenya and sold per gram

Basmati is a variety of long-grained rice & at first glance, basmati rice likely doesn’t look all that different from other types of rice. One sniff of the grain, however, and you’ll notice a major difference. Basmati rice has a very distinct smell that many describe as being similar to popcorn when it’s cooked.

Health Benefits:
Manage Diabetes

Most types of rice, particularly white rice, have a high glycemic index, basmati rice is much lower on the scale. With a glycemic index between 50 and 58, basmati rice is a low to medium glycemic index food. If you have diabetes, small portions of basmati rice can be a part of your healthy diet.

Fiber

In addition to a lower glycemic index, basmati rice can also contain a significant amount of fiber – just be sure to check the nutrition label. A higher intake of dietary fiber can help to reduce the risk of developing Type 2 diabetes.

Low fiber intake can lead to digestive issues such as constipation. The fiber in basmati rice is soluble, meaning it adds bulk and helps move waste along the digestive tract.

Cooking Basmati Rice:

Some recipes call for soaking basmati rice before cooking it, but this is entirely wrong. High-quality basmati rice undergoes a two-year aging process specifically to dry it as thoroughly as possible, which in turn concentrates its distinctive flavors and aromas. Soaking it undoes all of this, while also making the rice more sticky, which is the opposite of what a properly prepared basmati should be. Indeed, basmati rice is prized for its light, fluffy consistency, with the grains remaining separate rather than clumped together.

On the other hand, rinsing it before cooking is a good idea, as it helps to remove any starches from the surface of the grains which would tend to make the cooked rice stickier. Sautéeing the uncooked rice in oil, along with some finely minced onions and other aromatics, then adding hot stock or broth and transferring the whole pot, tightly covered, to the oven and cooking it until all the liquid is absorbed. Sautéeing the rice beforehand contributes greatly to fluffiness as it coats each grain with oil, which in turn helps prevent sticking. The high heat of the oil also imparts a toasty flavor and helps bring out more of the rice’s nuttiness. Similarly, cooking it in the oven ensures that the heat envelops the pot evenly, rather than with stovetop cooking, where the heat comes from directly underneath, causing the grains to stick to the bottom of the pot.

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SKU pima_000047 Categories ,

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