Difference between revisions of "Basmati rice"
| Line 1: | Line 1: | ||
| + | <!-- seo --> | ||
| + | {{#seo: | ||
| + | |title=Basmati rice: Cooking Wiki | ||
| + | |titlemode=replace | ||
| + | |keywords=#rice #basmatirice #cinnamonsticks #nutsgrainsandseeds #longgrainrice #boiledrice #pilaurice #starch | ||
| + | |hashtagrev=12032020 | ||
| + | |description=Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour | ||
| + | }} | ||
| + | <!-- /seo --> | ||
| + | |||
| + | |||
[[Image:Basmati rice.jpg|300px|thumb|right|Grains of basmati [[rice]] (white and brown)]] | [[Image:Basmati rice.jpg|300px|thumb|right|Grains of basmati [[rice]] (white and brown)]] | ||
Basmati is a variety of long grain [[rice]], famous for its fragrance and delicate flavour. Its name means "the fragrant one" in Hindi, but it can also mean the "soft rice." India is the largest cultivator and exporter of this [[rice]], followed by Pakistan, Nepal and Bangladesh . It is the [[rice]] that is normally served in Indian restaurants when plain boiled or [[pilau rice]] is ordered. | Basmati is a variety of long grain [[rice]], famous for its fragrance and delicate flavour. Its name means "the fragrant one" in Hindi, but it can also mean the "soft rice." India is the largest cultivator and exporter of this [[rice]], followed by Pakistan, Nepal and Bangladesh . It is the [[rice]] that is normally served in Indian restaurants when plain boiled or [[pilau rice]] is ordered. | ||
| Line 11: | Line 22: | ||
If most of your rice dishes are savoury and you store your rice in a jar, try adding a few [[cinnamon sticks]] or other [[:Category:Spices|spices]] to the jar. It makes the resulting cooked rice even more fragrant. | If most of your rice dishes are savoury and you store your rice in a jar, try adding a few [[cinnamon sticks]] or other [[:Category:Spices|spices]] to the jar. It makes the resulting cooked rice even more fragrant. | ||
==See also== | ==See also== | ||
| − | * '''[[Boiled rice|How to cook basmati rice]]'''[[Category:Ingredients]] | + | * '''[[Boiled rice|How to cook basmati rice]]'''{{CategoryLineIngredients}} |
| + | [[Category:Ingredients]] | ||
[[Category:Nuts grains and seeds]] | [[Category:Nuts grains and seeds]] | ||
| + | |||
| + | <!-- footer hashtags --><code 'hashtagrev:12032020'>#rice #basmatirice #cinnamonsticks #nutsgrainsandseeds #longgrainrice #boiledrice #pilaurice #starch </code><!-- /footer_hashtags --> | ||
Latest revision as of 13:41, 11 March 2014
Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "the fragrant one" in Hindi, but it can also mean the "soft rice." India is the largest cultivator and exporter of this rice, followed by Pakistan, Nepal and Bangladesh . It is the rice that is normally served in Indian restaurants when plain boiled or pilau rice is ordered.
Basmati rice can be used in any recipe that calls for long grain rice.
Before cooking any type of rice, rinse in a sieve under cold running water, stirring with your hands until the water runs clear. This will remove most of the starch and prevent the grains from sticking together.
If you find the rice is sticky you either have not rinsed it well enough or you are cooking it for far too long.
Storing rice
If most of your rice dishes are savoury and you store your rice in a jar, try adding a few cinnamon sticks or other spices to the jar. It makes the resulting cooked rice even more fragrant.
See also
Find recipes that contain 'Basmati rice'
#rice #basmatirice #cinnamonsticks #nutsgrainsandseeds #longgrainrice #boiledrice #pilaurice #starch https://www.cookipedia.co.uk/recipes_wiki/Basmati_rice