Basmati rice info Cooking Tips
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Basmati rice info Tips and Information|
Basmati rice info and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.
basmati rice info
T he flavour of basmati rice is celebrated the world over. Its name conjures up visions of lush green paddy fields being watered by the snow fed rivers of the Himalayas. Basmati is considered to be the king of rice and as such in India it is reserved for special occasions or particular dishes. The ubiquitous rice kheer which is a richer version of the Western rice pudding is a delightful confection of basmati rice milk sugar spices and nuts cooked on a slow heat until it resembles condensed cream. It is mentioned in ancient indian epics and scriptures. India was one of the earliest countries to grow rice. From here it travelled first to Egypt then via Grffle Portugal and Italy to America. Historians estimate that it was first cultivated at least 3000 years ago.
appearance and taste
The grains of basmati nce are white long and very silky to touch. They are even in size and clean looking. The fragrance is unmistakable. Rich and wholesome it has a pure scent and a fresh uncluttered taste.
how it grows
Basmati nce grows in the foothills of the Himalayas and some parts of north India. Rice needs a hot climate and plenty of water so the paddy fields are kept flooded. After the rice is sown the plantlets are transplanted into the main field. Rice plants grow to a height of about l.5m
and are thin and wispy. They bear rlce seeds in slender ears. When mature the rice plants are harvested tied in sheaves and deed. They are then threshed to separate the rice grains. The grains are cleaned husked and processed by rasping to give white rice. This is further polished to improve its appearance. Rice is an excellent energy giving food containing 79% starch but needs to be supplemented with lentils vegetables and fats to make a balanced meal.
buying and storing
Basmati rice is available whole or as broken grains which are much cheaper. It is not ground into rice flour as it is quite expensive. Rice is like wine it gets better with age. Good basmati is left to mature in controlled conditions for up to 10 years. Old rice cooks better and remains fluffy whereas new rice becomes sticky when cooked. The only way to know whether the rlce is old is to ask but most brands of packaged rice are suitable. Broken basmati has the flavour but not the texture and appearance of whole rice. Store in the package that the rice comes in or remove to an airtight container and store for up 3 months. Make sure that no moisture or insects get to the rice.
Kanji is the liquid left after boiling rice and its high energy nourishment given to patients recovenng from influenza colds and coughs. Rice cooked with a few mung beans is the best food for people with sluggish digestion. Rice is considered sacred in India and forms a part of every ritual. Mixed raw with red sindoor the powder used to paint a red dot on the forehead it is showered on bridal couple and guests ofhonour.
Although there are as many ways of cooking perfect rice as there are rice eaters one way is to wash the rlce gently but thoroughly (to avoid breaking the grains) until the water runs clear. Soak the rlce in plenty of water for half an hour. Then drain it and put it along with double its quantity of fresh water and a pinch of salt in a saucepan. Bring to the boil stirring occasionally. Reduce the heat cover partially and simmer for 10 minutes. Cover completely and allow to cook for 5 more minutes. indians always serve rice piping hot. Basmati rice is made into appetising biryanis pulaos sweets stuffings and snacks.
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