What do you normally look for when choosing rice? The taste would probably top the list. There's something so delicate about the aromatic, nutty, floral flavor some rice contains. Then, of course, there is cooking convenience, as some cook faster than others. You'll appreciate this characteristic if you lead a busy life.
Basmati and long-grain rice are popular choices for many rice lovers worldwide. But few would actually tell you the difference between the two, let alone distinguish them from each other.
Basmati does belong to the long-grain rice category. Large-scale farming and production happen in the Himalayas, Pakistan, and India. The latter takes up 2/3 of the world's basmati rice supply.
History shows that we can thank Pakistani and Indian farmers for basmati rice. Mentions of the rice date back to a Punjabi poem written in 1776. Thus, we can assume that for the rice to be popular enough to mention in a poem, it must have existed for some time. Now, it's this exact time that seems to still baffle historians to date.
But we can say that people from the originating areas and the world over now consume this flavorful rice as a staple.
For the trained rice-smelling nose, it's easy to identify basmati rice from the other long grain types. It has a nutty, almost floral aroma. Some people would describe it as popcorn-like. We can thank the large presence of 2-acetyl-1-pyrroline compounds in the rice for the lovely, inviting smell wafting through your house every time you cook basmati. Other rice grains have the compound, but not at the same levels as basmati rice. Basmati is a popular addition to foods such as curries and pilaf.
Basmati grains are long and slender, thus the reference to them as long-grain rice. They are not the whitest rice variety, often taking on an off-white or light beige color. But it's not uncommon to find others having an amber or slightly golden hue.
The US Department of Agriculture shares the basmati rice's nutritional value as follows.
If you know anything about cooking rice, the result typically depends on how much starch it contains. That's why culinary experts will tell you to first soak the rice, and then rinse it till the water runs clear.
Can you just rinse the basmati rice once and keep it moving? Well, yes, but get ready to deal with some unsightly sticky rice. What will you do with a whole pot no one wants to eat?
Basmati rice is quite forgiving in its starch content. So it won't test your cooking too much. What you eventually get is a light, fluffy, yet firm texture. You'll also notice that the rice grains don't stick together.
Now, talking about cooking Basmati rice without giving you some helpful tips wouldn't be fair. So here's a simple, fail-proof recipe that will give you a delightful plate of rice every time.
The origin of the name should be pretty clear, as it describes its appearance. A single grain can be about 9 mm in length. The simplest description of long-grain rice is one whose length is four or five times larger than the width.
There're many types of long-grain rice, each with distinct characteristics. You may know popular types like Basmati, Jasmine, ST25, Horn Mali, and Carolina rice.
The exact history of long-grain rice seems hard to find, almost like precise times have not been documented. Like in the case of basmati, cultivars may have come from the original Oryza Sativa var. Indica. However, rice cultivation and consumption have been going on for over 2,000 years. The original rice farmers were in China and India. From there, rice spread to other parts of the world, including Asia, Europe, Africa, and America.
As per the University of Rochester, long grain rice's nutritional value per cup is as follows.
You'll find that each type of long-grain rice has its aroma. Jasmine, for example, has a more floral smell than the nutty smell that you'd find in the other varieties. Basmati rice also has a distinct smell that sets it apart from other long-grain types. Others have mild to neutral aromas.
Several factors will contribute to the rice aroma, most significantly where it's cultivated. Storage and cooking styles will also affect the final smell. The inclusion of spices, for instance, can overpower the natural rice aroma.
The texture of long-grain rice is fluffy, firm, and tender. This is significantly different from medium grain rice, which remains rather moist and tender while short grain clumps together, thus earning the name glutinous rice. Glutinous rice is more a reference to the sticky or glue-like texture rather than the presence of gluten, which rice does not contain.
Use the same cooking technique we shared for basmati rice above for other long-grain rice varieties. If you go for the brown rice, increase the water to 2 and ¼ cups. Brown rice will take longer to cook, thus the need for more water.
Get the same flavor and taste with the following basmati rice substitutes.
Jasmine rice is a long-grain variety with a nutty and floral flavor, much like basmati rice.
Texmati rice is a hybrid of American long-grain rice and basmati. Though shorter in length, the flavor and aroma are similar to basmati rice.
Carolina rice is another long-grain variety. While the flavor and aroma are less present than in basmati rice, it can be an excellent substitute.
Brown rice has a nutty and chewy texture infused with earthy flavors. You don't get the same fragrances as basmati rice. But the nutritional value more than makes up for its shortcomings.
If you can't get any long-grain rice varieties, try the following substitutes.
Despite the name, wild rice is a seed from California grass. It is brown, sometimes black, with a chewy, nutty flavor.
Couscous is a pastor that comes from semolina flour. The texture is similar to rice, making it an excellent, delicious substitute for stews and salads.
Orzo or risoni is a pasta that looks a lot like rice, thus referring to it as little rice in Italy. Like couscous, it comes from semolina flour and provides a lot of versatility as a side dish.
Bulgur or cracked wheat has a chewy texture and nutty flavor. It's an excellent long-grain rice substitute for dishes like salads and pilaf.
Try out some of these rice recipes for wonderful tasty dishes.
Whether you go for basmati or any other long-grain rice variety, you'll have a delicious meal at the end of the day. Basmati rice is one of the more aromatic and flavorful long-grain varieties. It's easy to cook as the low starch content ensures the rice doesn't stick together.
Stick to simpler main dishes to truly experience the wonderful taste of aromatic rice. Also, avoid over-seasoning so that you don't over-power the rice. And, if you're running out of ideas, then don't hesitate to try out the fantastic recipes we've shared above.
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