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Basmati Rice Cooking

Basmati Rice Cooking

Basmati rice is the longest of grain longer than any other forms of rice. Moreover it is known to possess a unique aromatic smell and grows in size during Basmati Rice Cooking maintaining its narrow and pointed ends. The aroma is due to the presence of a chemical compound known as 2-acetyl-1-pyrroline found in various types of rice but present more than 10 times in Basmati rice

Rinsing and cooking of Basmati Rice

Rinsing the rice before cooking is better than soaking the rice, since it removes any starch on the rice which could make the rice stickier. It takes 2 year of aging process to dry the rice thoroughly maintaining the distinctive flavor and aroma. Soaking will lead to neutralizing these efforts and will also make the rice sticky in contradiction to its very nature of being light, fluffy and remaining separate rather than clumped when cooked. 

Though rice cooker is also one of the methods by simmering the flame and faster cooking, but to get the true taste, flavor and aroma , Pilaf method is the best for cooking. Pilaf method results in fluffy and non-sticky rice.

The steps for a great cooking of Basmati Rice

The Pilaf method is simple but you have to take additional steps like sauteeing the rinsed rice, the  uncooked rice in oil / butter , along with some finely minced onions, seasoning, and adding whole spices, vegetable or meat and transferring the vessel tightly covered, to the fire and leaving it on simmering until all the liquid is absorbed.

Sauteeing helps in coating the rice grains with oil, enabling it to give its nuttiness as well keeping the rice separated rather than being sticky.

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