About Basmati Rice



When it comes to rice, Basmati has always been the preferred choice of everyone ranging from royalty to commoners. Its undeniably exotic taste and delicious fragrance is a veritable delight for the soul. Even its distinctively long and separate grains are a visual treat.

Basmati rice is a select variant of the hundreds of rice varieties grown all over the world. The word “Basmati” can only apply to a few select strains of rice that are grown since centuries in the sub-Himalayan foothills of India. Most of the choicest basmati grows in the foothills of Himalayas in the States of Himachal Pradesh, Punjab, Haryana, Uttarakhand and Western Uttar Pradesh.

Basmati rice has special characteristics. On cooking, each grain separates out into long and slender grains with a soft fluffy texture. While cooking a deliciously tantalizing aroma fills the air, a characteristic of genuine basmati.

Basmati is manufactured in following multiple forms and hence been consumed as per customers requirements based on eating habits, taste buds, cooking recipes, health consciousness and lifestyle living.

 

Basmati paddy is tampered into following multiple forms :

De-Husked Brown rice or also known as cargo rice in bulk form
Paddy is cleaned, dried and shell is removed knows as de-husking. This de-husked un-milled rice is called brown rice that has a bran layer retaining whole grain nutritional value.
White Milled Rice
Brown rice gets polished by removing bran layer; this is called milling polishing to get white rice.
Parboiled (Sella) Rice
Paddy is soaked in clean water, dried and then milled, finally soaking the nutrients into the rice grain kernels. Parboiling Rice processes make two types of Rice in color - Creamy and Golden. Creamy is soft cooking rice whereas Golden is hard cooking rice.
Brown Parboiled rice
Same Paddy Processing of Parboiled rice either into creamy color or in golden color but rice is not milled after de-husking. This parboiled brown rice is exceptionally high in nutrients.
Steam Milled Rice
Steam treatment given to paddy, steam passes through paddy grains and later dried. Upon drying, paddy is then de-husked for milling polishing but the grain inside remains white however its surface becomes harder. Upon cooking grain do not burst.

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