Basmati rice is long thin grains, thanks to which pilaf will be crumbly, and salad will be fragrant. Basmati rice itself is delicious, because “basmati“Is translated from Hindi as” full of flavor. “
It is also called the king of rice, as it contains a large amount of useful substances. According to the Canadian Diabetes Association, basmati has an average glycemic index (56 to 69), as opposed to ordinary white rice with a glycemic index of 89. Thus, basmati rice is suitable for nutrition of patients with diabetes mellitus and during various diets.
Real basmati is uniform in color and consists of whole, not crumbled, elongated grains. Sometimes manufacturers mix it in a package with black or wild rice, but for mastering the peculiarities of cooking it is better to take pure basmati.
- How to cook basmati properly
1. Rice must first be sorted out and washed. To do this, pour a small amount of rice onto a table or tray and remove all foreign particles from it: lumps of clay, stems and husks from grains. All these impurities testify to the natural origin of rice.
2. Pour the peeled rice into a large bowl and cover with clean cold water. Use your hands to stir the rice grains under water to get rid of dust and excess starch faster. Repeat the rinsing procedure several times – until the water becomes clear.
3. Soak rice in warm water, just above room temperature for 10-15 minutes. This will allow the beans to “relax” and fully reveal their taste and aroma.
4. Take 1 part of rice – 1,25 parts of water (not 1: 2, as indicated on the packages). Additionally, to your taste, you can dissolve half a teaspoon in water. salt. It is advisable to use the water in which the rice has been soaked – this way the basmati will retain more nutrients and taste.
5. Turn the hotplate to full power and quickly bring the water in the saucepan to a boil. Immediately after boiling water, cover the pot with a lid and turn the heat to low.
6. After 20 minutes, turn off the heat completely, but do not do anything else: do not lift the lid, do not stir the contents of the pan, and do not remove it from its place on the stove. The rice inside the pot will take about 15 minutes more, during which it will absorb all the water and saturate it with moisture.
7. After 15 minutes, open the lid. Use a long-toothed fork to lightly comb the surface of the rice. This will help release hot steam from the depths and separate any grains that have stuck together during the steaming process.
8. Basmati rice is cooked correctly, looks crumbly, exudes a delicate aroma and is perfect for serving as a side dish.