How is Basmati rice different from regular rice?

Translated from Hindi, “vasumati” means full of taste. The familiar name for Basmati rice appeared in the 19th century, when its import from India and Pakistan began. And only rice brought from these countries is considered real Basmati by gourmets.

Further in the article you will learn about the beneficial properties and taste of Indian cereals. We will also look at how Basmati rice differs from regular rice, and provide three delicious recipes with step-by-step preparation.

Basmati rice: what is it?

Basmati is a type of rice with a unique taste and aroma that is reminiscent of popcorn.. Its nutty smell is due to the presence of acetyl pyrroline in Basmati. Thanks to its taste, it works well as an independent dish.

Reference. In Ayurveda, Basmati is a pure product containing the energy of Water, Light and Air. Indian yogis constantly feed on it.

Difference from regular rice

Unlike the rice we are used to, Indian rice is longer. The length of one grain is 8 mm. During cooking, they lengthen significantly without losing their shape. The photo clearly shows the elongated grains. Basmati color is initially yellowish. After sanding it becomes lighter and more transparent.

The main difference between regular rice and Indian rice is the taste and aroma.. Basmati has the lowest glycemic index compared to other rice varieties: 56 versus 89 - it causes less increase in blood sugar.

In terms of the amount of vitamins and minerals, this elite variety surpasses other.

Composition and calorie content

100 grams of cereal contains 303 kcal. Protein - 7.5 g, fat - 2.6 g, carbohydrates - 62.3 g, or the BJU percentage will be - 10%/8%/82%.

Surprisingly The calorie content of Basmati rice boiled in water is significantly less. 100 grams - only 130 kcal. This nutritional value gives the right to consider the variety dietary.

Basmati rice contains a lot of vitamins and minerals. Among them are vitamins B, PP, H, E.

Minerals in the composition:

• calcium - 40 mg;
• sulfur - 60 mg;
• sodium - 30 mg;
• phosphorus - 328 mg;
• potassium - 314 mg;
• chlorine - 133 mg;
• magnesium - 116 mg;
• iron - 2.1 mg;
• zinc - 1.8 mg.

The cereal also contains nickel, cobalt, fluorine, boron, selenium, manganese, copper, iodine and silicon.

Reference. This type of rice does not contain gluten, so it can be eaten by allergy sufferers.

Health benefits and harms

Due to its composition, this rice has a number of beneficial properties for the human body.. Harm can only occur if there is individual intolerance or the presence of certain health problems.

Important. Rice is not recommended for children under three years of age, as well as for people with obesity, constipation and colic.

Benefit:

1. Normalizes blood cholesterol levels.
2. Cleanses the intestines of toxins.
3. Regulates sugar levels in the body.
4. Restores bone tissue.
5. Has a beneficial effect on the cardiovascular system.
6. Replenishes energy.
7. Removes excess salt from the body.
8. Helps pregnant women cope with toxicosis.
9. Useful for pancreatic insufficiency and cystic fibrosis due to the presence of amylase.
10. Stimulates the development of beneficial bacteria in the digestive system, which helps normalize microflora.
11. Folic acid has a positive effect on the development of the fetus in the womb.
12. Supports thyroid health.
13. Improves the functioning of the gastrointestinal tract.
14. Strengthens joints.
15. Keeps you full for a long time.

Reference. This type of rice is considered environmentally friendly, as it does not accumulate heavy metal salts and other substances harmful to humans.

How to cook and serve

Be sure to rinse the rice before cooking.. The water in the bowl with cereal should become completely clear. You can also soak it in cold water for 15-20 minutes. Basmati takes the same amount of time to cook as regular rice - about 15 minutes. It is advisable not to cook it, but to simmer it under a closed lid in a small amount of water.

Important! Basmati is not used to make thick milk porridge; it is too crumbly for it.

What is Pakistani rice good for? It is usually combined with turmeric, cumin, lemon juice, cilantro, mung bean, coconut and sesame oil.. Let's look at three recipes for delicious dishes.

Shepherd's Pie

This is a traditional Scottish dish. Initially, the recipe included potatoes and lamb. Now there are various variations of preparation. One of them is with Basmati rice.

Ingredients:

• 3 cups boiled rice;
• 1 carrot;
• 1 onion;
• 3/4 cup green peas;
• 2 tsp. vegetable oil;
• 450 g ground beef or lamb;
• 150 ml meat broth;
• 1 tbsp. l. tomato paste;
• 1 tbsp. l. Worcestershire sauce;
• 1 egg;
• 70 g Cheddar cheese;
• 1/2 cup sour cream;
• salt.

Preparation:

1. Pre-defrost the minced meat and allow excess liquid to drain. It is better to use freshly prepared or chilled.
2. Preheat the oven to 220 degrees.
3. At this time, peel and rinse the green peas.
4. Peel the onion and finely chop it.
5. Peel the carrots and cut into pea-sized cubes.
6. Pour oil into the frying pan. Fry the onion until transparent.
7. Add minced meat and fry for a few minutes.
8. Pour in meat broth, tomato paste and Worcestershire sauce. Add salt and pepper to taste.
9. Mix everything thoroughly and simmer for 5 minutes after boiling.
10. Add peas and carrots to the pan. Cook for a couple of minutes.
11. In a separate bowl, mix egg, sour cream, boiled rice and grated cheese.
12. Grease a baking dish with oil.
13. First add the minced meat with vegetables. Place rice evenly on top.
14. Place in the oven for 8-10 minutes until a crust appears on the rice.
15. Serve the dish in a baking dish, sprinkle with fresh herbs.

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Chicken curry

The dish goes well with fresh pineapple. Before serving, you can decorate the plate with slices.

Ingredients:

• 130 g rice;
• 300 g chicken breast;
• 60-80 ml broth;
• 40 g curry paste;
• 3 pcs. shallots;
• 2 cloves of garlic;
• 1 tbsp. l. tomato paste;
• 2 tbsp. l. Greek yogurt;
• 4 tbsp. l. olive oil;
• 1 tbsp. l. dry Provençal herbs;
• salt and sugar to taste;
• fresh herbs to garnish the dish before serving.

Preparation:

1. Boil the rice.
2. First cut the chicken breast in half lengthwise, then each piece crosswise.
3. Roll the pieces in Provençal herbs.
4. Pour 2 tbsp into the pan. l. olive oil. Fry the breasts in it for 2 minutes on each side.
5. Place the meat in a separate bowl.
6. Pour the remaining oil into the pan. Warm up.
7. Cut the onion into half rings and fry until golden brown.
8. Peel the garlic, chop and add to the onion.
9. Add curry paste to vegetables. Mix everything and cook for 1-2 minutes.
10. Add tomato paste. Cook for another 2 minutes.
11. Pour in the broth, add salt and sugar to taste.
12. Cut the chicken pieces into strips and place in the pan.
13. Bring the mixture to a boil. Simmer for 8-10 minutes.
14. Add Greek yogurt. Mix everything. Cook until the sauce is smooth.
15. Divide the rice into bowls and top with chicken sauce.

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Pilaf with lamb

Basmati pilaf turns out crumbly and very aromatic. Fatty lamb juice is perfectly absorbed into the cereal. It is advisable to use a cauldron when cooking.

Ingredients:

• 1 kg lamb pulp;
• 500 g onions;
• 500 g carrots;
• 700 g rice;
• 1 tbsp. l. dried barberry;
• 1 tsp. cumin;
• 1 tsp. coriander beans;
• 1 tsp. red pepper flakes;
• 1/2 tsp. saffron;
• 170 g lamb fat;
• 100 ml vegetable oil;
• 1 head of garlic;
• 1 hot pepper.

Preparation:

1. Peel all vegetables.
2. Cut the onion lengthwise into thin strips.
3. Carrots - in long strips.
4. Cut the meat into small pieces of the same size.
5. Rinse the rice.
6. Pour oil into the cauldron. Warm up.
7. Cut the fat into small pieces and place in the oil. Heat until cracklings form. Remove the cracklings.
8. Place onions in a cauldron. Fry until golden brown.
9. Add meat. Fry over high heat until a light crust appears. 10-12 minutes will be enough.
10. Place carrots in a cauldron. Fry everything together for another 5 minutes, stirring constantly.
11. Grind the cumin, coriander and red pepper flakes in a mortar.
12. Pour spices into the cauldron. Add barberries and salt. Mix.
13. Pour in 1 cup of boiling water. Simmer over low heat for 40-50 minutes.
14. Add whole hot pepper.
15. Place rice on the grill. Place a head of garlic in the middle. Sprinkle saffron and salt on top.
16. Level the surface.
17. Carefully pour in the boiling water so as not to disturb the even layer of rice. The water should be 2 cm higher.
18. Wait until it boils.Cover with a lid and cook over low heat for 25 minutes.
19. Once ready, let the pilaf brew for another 20 minutes.

Conclusion

The healthy and incredibly tasty variety of Basmati rice has long established itself as the “king of rice”. It is distributed throughout the world. And this is not surprising. The unique taste and aroma, the ability to remain crumbly and retain its shape, as well as a huge amount of minerals and vitamins in the composition make Basmati rice a tasty and healthy product.