How Basmati Rice Is Different From Regular Rice

Translated from Hindi, "vasumati" is full of flavor. The familiar name of Basmati rice appeared in the 19th century, when its import from India and Pakistan began. And only rice brought from these countries is considered by gourmets to be a real Basmati.

Further in the article, you will learn about the beneficial properties and taste of Indian cereals. We will also take a look at how Basmati rice differs from regular rice, and here are three delicious recipes with step-by-step cooking.

Basmati rice: what is it

Basmati is a type of rice with a unique taste and aroma that resembles popcorn... Its nutty smell is due to the presence of acetyl pyrroline in Basmati. Due to its taste, it perfectly acts as an independent dish.

reference... In Ayurveda, Basmati is a pure product containing the energy of Water, Light and Air. Indian yogis eat it all the time.

Difference from regular rice

Unlike our usual rice, Indian rice is longer... The length of one grain is 8 mm. During cooking, they lengthen significantly without losing their shape. The elongated grains are clearly visible in the photo. Basmati's color is initially yellowish. After sanding, it becomes lighter and more transparent.

The main difference between regular rice and Indian rice is in taste and aroma.... Basmati has the lowest glycemic index compared to other varieties of rice: 56 versus 89 - it causes less high blood sugar.

In terms of the amount of vitamins and minerals, this elite variety surpasses other.

Composition and calorie content

100 grams of cereal contains 303 kcal... Proteins - 7.5 g, fats - 2.6 g, carbohydrates - 62.3 g, or the percentage of BJU will be 10% / 8% / 82%.

Surprisingly, butthe calorie content of Basmati rice cooked in water is much less... In 100 grams - only 130 kcal. Such nutritional value gives the right to consider the variety as dietary.

Basmati rice contains a lot of vitamins and minerals... Among them are vitamins of group B, PP, H, E.

Minerals in the composition:

• calcium - 40 mg;
• sulfur - 60 mg;
• sodium - 30 mg;
• phosphorus - 328 mg;
• potassium - 314 mg;
• chlorine - 133 mg;
• magnesium - 116 mg;
• iron - 2.1 mg;
• zinc - 1.8 mg.

Also in the cereal contains nickel, cobalt, fluorine, boron, selenium, manganese, copper, iodine and silicon.

reference... Rice of this variety does not contain gluten, so it can be eaten by allergy sufferers.

Health benefits and harms

Due to its composition, this rice has a number of beneficial properties for the human body.... The harm can manifest itself only with individual intolerance or the presence of certain health problems.

Important... Rice is not recommended for children under three years old, as well as for people with obesity, constipation and colic.

Benefit:

1. Normalizes blood cholesterol levels.
2. Cleans the intestines from toxins.
3. Regulates sugar levels in the body.
4. Restores bone tissue.
5. It has a beneficial effect on the cardiovascular system.
6. Replenishes energy.
7. Removes excess salt from the body.
8. Helps pregnant women cope with toxicosis.
9. Useful for pancreatic insufficiency and cystic fibrosis due to the presence of amylase in it.
10. Stimulates the development of beneficial bacteria in the digestive system, which contributes to the normalization of microflora.
11. Folic acid has a positive effect on the development of the fetus in the womb.
12. Supports Thyroid Health.
13. Improves the digestive tract.
14. Strengthens the joints.
15. Allows you to stay full for a long time.

reference... This type of rice is considered environmentally friendly, since it does not accumulate salts of heavy metals and other substances harmful to humans.

How to prepare and serve

Before cooking, the rice must be washed.... The water in the bowl of cereal should be completely clear. You can also soak it in cold water for 15-20 minutes. By the time Basmati is cooked as much as regular rice - about 15 minutes. It is advisable not to boil it, but to simmer it under a closed lid in a little water.

Important! They don't cook thick milk porridge from Basmati, it is too crumbly for her.

What is Pakistani rice good for? It is customary to combine it with turmeric, caraway seeds, lemon juice, cilantro, mash, coconut and sesame oil.... Consider three delicious recipes.

Shepherd's Pie

This is a traditional Scottish dish... The original recipe included potatoes and lamb. There are various cooking variations now. One of them is with Basmati rice.

Ingredients:

• 3 cups boiled rice;
• 1 carrot;
• 1 onion;
• 3/4 cup green peas
• 2 tsp vegetable oil;
• 450 g ground beef or lamb;
• 150 ml of meat broth;
• 1 tbsp. l. tomato paste;
• 1 tbsp. l. Worcester sauce;
• 1 egg;
• 70 g of Cheddar cheese;
• 1/2 cup sour cream;
• salt.

Preparation:

1. Pre-defrost the minced meat and drain off excess liquid. Better to use freshly prepared or chilled.
2. Preheat oven to 220 degrees.
3. At this time, peel and rinse the green peas.
4. Peel the onion and chop finely.
5. Peel the carrots and cut into pea-sized cubes.
6. Pour oil into the pan. Fry the onion until transparent.
7. Add minced meat and fry for a few minutes.
8. Pour in broth, tomato paste, and Worcester sauce. Add salt and pepper to taste.
9. Mix everything thoroughly and simmer for 5 minutes after boiling.
10. Add peas and carrots to the pan. Cook for a couple of minutes.
11. In a separate bowl, combine the egg, sour cream, boiled rice and grated cheese.
12. Oil a baking dish.
13. First put the minced meat with vegetables. Lay rice on top.
14. Put in the oven for 8-10 minutes until the rice is crusty.
15. Serve in a baking dish, sprinkle with fresh herbs.

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Chicken curry

The dish goes well with fresh pineapple... You can garnish the plate with wedges before serving.

Ingredients:

• 130 g of rice;
• 300 g chicken breast;
• 60-80 ml of broth;
• 40 g curry paste;
• 3 pcs. shallots;
• 2 cloves of garlic;
• 1 tbsp. l. tomato paste;
• 2 tbsp. l. Greek yogurt;
• 4 tbsp. l. olive oil;
• 1 tbsp. l. dry provencal herbs;
• salt and sugar to taste;
• fresh herbs to decorate the dish before serving.

Preparation:

1. Boil rice.
2. First, cut the chicken breast in half lengthwise, then cut each piece across.
3. Roll the slices in Provencal herbs.
4. Pour 2 tbsp into the pan. l. olive oil. Fry the breasts in it for 2 minutes on each side.
5. Place the meat in a separate bowl.
6. Pour the remaining oil into the pan. Warm up.
7. Cut the onion into half rings and fry until golden brown.
8. Peel, chop and add the garlic to the onion.
9. Place curry paste with vegetables. Mix everything and cook for 1-2 minutes.
10. Add tomato paste. Cook for another 2 minutes.
11. Pour in broth, add salt and sugar to taste.
12. Cut the chicken pieces into strips and place in the pan.
13. Bring the mixture to a boil. Simmer for 8-10 minutes.
14. Add Greek yogurt. Mix everything. Cook until the sauce is smooth.
15. Arrange the rice on plates, pour the chicken sauce on top.

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Pilaf with lamb

Pilaf with Basmati turns out to be crumbly and very aromatic... Fatty mutton juice is perfectly absorbed into the cereal. It is advisable to use a cauldron when cooking.

Ingredients:

• 1 kg of lamb pulp;
• 500 g of onions;
• 500 g carrots;
• 700 g of rice;
• 1 tbsp. l. dried barberry;
• 1 tsp cumin;
• 1 tsp coriander beans;
• 1 tsp flakes of red pepper;
• 1/2 tsp saffron;
• 170 g lamb fat;
• 100 ml of vegetable oil;
• 1 head of garlic;
• 1 hot pepper.

Preparation:

1. Peel all vegetables.
2. Cut the onion lengthwise into thin feathers.
3. Carrots - long strips.
4. Cut the meat into small pieces of the same size.
5. Rinse the rice.
6. Pour oil into the cauldron. Warm up.
7. Cut the fat into small pieces and dip in butter. Heat until greaves are formed. Remove the greaves.
8. Put the onion in the cauldron. Fry until golden brown.
9. Add meat. Fry over high heat until a light crust appears. Enough 10-12 minutes.
10. Put the carrots in the cauldron. Fry everything together for another 5 minutes, stirring constantly.
11. Grind cumin, coriander and red pepper flakes in a mortar.
12. Pour spices into the cauldron. Add barberry and salt. Mix.
13. Pour in 1 cup boiling water. Simmer over low heat for 40-50 minutes.
14. Add whole hot peppers.
15. Put rice on frying. Drown the head of garlic in the middle. Sprinkle saffron and salt on top.
16. Smooth the surface.
17. Pour in boiling water carefully so as not to disturb the even layer of rice. The water should be 2 cm higher.
18. Wait until it boils. Cover and cook over low heat for 25 minutes.
19. After the readiness to let the pilaf brew for another 20 minutes.

Conclusion

The healthy and incredibly tasty Basmati rice variety has long established itself as the "rice king". It is distributed all over the world. And this is not surprising. The unique taste and aroma, the ability to remain crumbly and maintain its shape, as well as a huge amount of minerals and vitamins in the composition make Basmati rice a tasty and healthy product.