Basmati rice is a variety of long, slender grain aromatic rice which is traditionally from India and Pakistan. As of 2014, India supplies 65 percent of the overseas basmati rice market, while Pakistan accounts for the rest.
Basmati rice is known as the "fragrant" rice because it contains a natural aromatic chemical compound giving it a distinctive spicy fragrance and flavor.
This natural aroma is also found in cheese, fruits and other cereals.
According to the Canadian Diabetes Association, basmati rice has a "medium" glycemic index (between 56 and 69) opposed to regular white rice with a glycemic index of 89. This makes basmati rice more suitable for diabetics as compared to certain other grains and products made from white flour.
How To Cook
Basmati rice is known as the "fragrant" rice because it contains a natural aromatic chemical compound giving it a distinctive spicy fragrance and flavor.
This natural aroma is also found in cheese, fruits and other cereals.
According to the Canadian Diabetes Association, basmati rice has a "medium" glycemic index (between 56 and 69) opposed to regular white rice with a glycemic index of 89. This makes basmati rice more suitable for diabetics as compared to certain other grains and products made from white flour.
How To Cook
- 1 cup brown Basmati rice
- Kosher salt
- In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.
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