Characteristics of Basmati Rice
The main characteristics of
Indian Basmati Rice are as follows:
- Origin: Authentic Basmati rice is sourced from northern
India at the foothills of the Himalayas. Whilst Basmati rice can be
sourced from India and Pakistan, Indian Basmati is traditionally
considered premium.
- 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 criteria
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 fragrance. The most important
characteristic of them all is the aroma. Incidentally, the aroma 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 a drier rice and the grains stay separate. Also suits biryani and
pilaf (where saffron is added to provide extra colour and flavour).
Great for Indian & Middle Eastern dishes.
- Main benefits: Aromatic fragrance and dry texture.
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