Basmati rice is an absolute requirement for any Indian curry. In fact we recommend only purchasing this from a solid reputable Indian source. In most cases basmati rice is more expensive than jasmine rice or long-grain rice but nothing beats an Indian basmati for fragrance and that classic grainy texture. You can of course cook with a brown basmati rice which adds extra fiber as well as its own particular texture.
This rice is so called because it is ‘broken’.
Rice like this does not need stock although some chefs like to try it as a novelty. In India, such rice would be cooked in ordinary clean water. Cooking in stock simply degrades that exceptional soft and flaky texture.
If you want to pay more, try a high-quality organic brand and these are available from delicatessens and good quality health stores. A brown basmati rice actually takes longer to cook. It does not have the traditional flavour of polished rice. The rice grains are longer and a bit thinner than a typical long-grain brown rice.
Compared to other grains, rice is suitable for vegetarians and a has a low to medium GI value. It’s ideal for anyone who is gluten intolerant.
Nutritionally, basmati rice has an energy value of 1505 kiloJoules/355 Calories per 100g uncooked. It also contains 9 grams of protein, 76.2 grams of carbohydrate, 1.5 grams fat of which the saturates are 0.4 grams, just 1 gram of fibre and the merest amount of sodium.
When cooking rice, its best to start about an hour before the start of any meal. We wash the rice twice in cold water to remove dusty starch. Then we soak that rice for between 15 and 20 minutes. It causes the rice to expand by 25% during that time. The amount of water needed always depends on the variety of rice. For basmati, the amount of water to use is about 1½ times the quantity of rice. You don’t need to be precious about the quantities but that is roughly where we are with it.
To cook, bring that water to boil in a large pot or saucepan. Add a small amount of salt – about a 1/4 teaspoon per cup of rice. A few drops of vegetable oil also helps. Add the rice and boil until almost done where the water is left as a thin layer on the surface. It takes between 7 and10 minutes.
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