Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

BASMATI RICE COOKING INFORMATION

The Hindi word basmati means fragrant, and refers to the nutlike flavor and aroma of this small, but long grained rice. It has been used in India and Pakistan for thousands of years and is excellent with curries. Several varieties are now grown in the U.S., such as Texmati and Kasmati, and all are growing in popularity. (One U.S. company has made an effort to patent Basmati rice and trademark the name). Their flavor is very good,but not quite up to real imported Basmati.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Here at Blue Heaven Restaurant, we use brown Texmati or brown Basmati when available. Brown rice has only the outer husk removed, leaving the germ and bran layer, and retaining most of the nutritional value, especially the B vitamins. This minimal processing also produces a rice more flavorful than polished white rice.

When cooking, we use approximately 1 7/8 parts water to 1 part rice, with just a pinch of salt and a little olive oil. Respected cookbooks differ on these proportions, some recommending 1½ - 1 and others up to 2 - 1 ratios. Experiment, using the same brand and type of rice each time, and find the proportions which work best for you.

Extract from Wikipedia:
(http://en.wikipedia.org/wiki/Basmati_rice)

Basmati RiceBasmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "Queen of Fragrance" in Hindi.

Basmati rice has been cultivated in the Indian sub-continent for hundreds of years. The Himalayan foothills are said to produce the best basmati. The Super Basmati, a premium variety from Pakistan and Dehra Dun from India, are the most prized of the basmati varieties. Patna rice is a close cousin of basmati rice grown around Patna in Bihar. The best types of basmati rice are aged for several years before they are milled and sold, as rice cooks better with a lower moisture content.

The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a white rice and a brown rice. Both of these cook in about 20 minutes. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break during cooking.

Chef James EhlerThis article is from Chef James Ehler of Key West, Florida.

James is a webmaster, cook, chef, writer and (like me) a self-confessed computer nerd. He is the former executive chef of Martha's Steak & Seafood Restaurant and the former Reach Hotel (both in Key West), the Hilton Hotel in Fayetteville, Arkansas, and the New Bern Golf and Country Club, North Carolina.

He is now webmaster and cook at the Blue Heaven Restaurant in Key West while he works on his Food Encyclopedia (five years so far). It is well worth paying a visit to James' food reference website which is a useful resource well worth Bookmarking - to visit either website just click on their title:

The Food Reference Website
The Blue Heaven Restaurant, Key West, Florida

© James T. Ehler, 2001
All rights reserved