Rice is the seed of the oryza grass. The rice plant can grow to 1.8 m! It is the most widely consumed staple food for a large part of the world's human population.
Basmati is a type of long-grain rice with long, slim grains grown only in Pakistan and northern India - it is the only rice that can be labelled as basmati. Basmati means "fragrant" in Hindi, which is a perfect description as this rice both smells and tastes spicy, nutty, and floral.
Basmati rice is available in brown and white. The white is produced by removing the bran (the outer covering of each grain) and the germ (the seed) leaving the white starchy portion. Brown basmati has a nuttier flavour and is considered healthier as it contains the goodness of the bran and germ.
Cooking with Brown Basmati Rice
Rinse thoroughly until the rinse water is clear before cooking to remove any excess starch and ensure it doesn’t clump together after cooking.
Perfectly cooked basmati rice should be light, tender and fluffy. You can cook it in a rice cooker, on the stove or by steaming it. Cooking in slightly salted water will remove some starch and increase the fluffiness of your rice – try it! Basmati works extremely well as a pilaf with dahl or curries.
Basmati Rice, Brown
Ingredients: Brown basmati rice
For allergens see ingredients in bold.
Due to the way our food is transported, stored and packaged, this product may contain traces of other allergens due to cross-contamination.