Basmati is a variety of long, slender-grained aromatic rice which is traditionally grown in India and Pakistan. Basmati Rice is one of the most popular rice types that is used in Indian cuisine. It is also used extensively in Central Asian, Persian, Arab, and other Middle Eastern cuisines as well. It is famous because of its delectable taste and long slender length. Upon cooking, basmati rice elongates to almost twice its size while not fattening significantly. Hence, it maintains its elongated shape even after cooking.
Is it healthy too?
Basmati is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol. Basmati has a low to medium glycemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy.
White basmati rice is often enriched, meaning that certain nutrients are added during processing to help boost the nutritional value. In particular, rice and other grains are often enriched with iron and B vitamins like folic acid, thiamine, and niacin. (1)
Compared with other types of rice, basmati is generally lower in arsenic, a heavy metal that can harm your health and potentially increase your risk of diabetes, heart problems, and certain cancers. (1)
Look for long grains. The longer the basmati grain, the better it is. Another important sign is a slightly tapered end of the grain. Basmati grains should never be flat along the sides. The best basmati rice isn’t pearly white—the grains will have a slightly golden hue, but shouldn’t be gray.
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