Basmati Rice- our main product for export
Basmati rice, also known as the “King of Rice”, is highly aromatic grain that is long and elegantly thin. The name “Basmati”, has originated from ‘Bas’ in Hindi language means “aroma” and ‘Mati’ means “full of” hence the Basmati rice is full of aroma. This rice is different from other rice mainly due to the aroma and post cooking grain elongation. The post cooking elongation of more than twice its original length, the aroma and its unique taste has made basmati rice a delicacy. When cooked, the Basmati is longer, lighter and fluffier than standard white rice, and does not stick together. Quite like wine, it gets better with age. In short Basmati is nature’s gift to mankind.
Basmati was introduced to the Middle East by Indian traders. Through cultural exchange, it remains not only an important part of various Indian cuisines, but now is also used extensively in Persian, Arabic, and other Middle Eastern cuisines, as well. India and Pakistan are the exclusive growers and exporters of this type of rice. Basmati rice has been on royal menus of various cultures as a main dish . From the Mughals’ to the Kings of Persia , it has been served to great Sultans’, Shahs’, Maharajas’ and Emperors’. Basmati rice transforms ordinary meals to extra ordinary delicacy.
Characteristics of Basmati Rice
The main characteristics of Indian Basmati Rice are as follows:
- Colour: The colour of a basmati is translucent, creamy white. Brown Basmati Rice is also available but the most commonly used is white Basmati.
- Grain: Long Grain. The grain is long (6.61 – 7.5 mm) or very long (more than 7.50 mm and 2 mm breadth).
- Shape: Shape or length-to-width ratio is another criterion to identify basmati rice. This needs to be over 3.0 in order to qualify as basmati.
- Texture: Dry, firm, separate grains. Upon cooking, the texture is firm and tender without splitting, and it is non-sticky. This quality is derived from the amylose content in the rice. If this value is 20-22%, the cooked rice does not stick. The glutinous, sticky variety preferred by the chopsticks users has 0-19% amylose.
- Elongation: The rice elongates almost twice upon cooking but does not fatten much. When cooked the grains elongate (70-120 % over the pre-cooked grain) more than other varieties.
- Flavour: Distinctive aroma which in Basmati arises from a cocktail of 100 compounds — hydrocarbons, alcohols, aldehydes and esters. A particular molecule of note is 2-acetyl-1-pyrroline.
- Uses: Flavour and texture complements curries because it is drier rice and the grains stay separate. Also suits biryani and pilaf (where saffron is added to provide extra colour and flavour).