Ingredient
Basmati rice
Long grains that elongate rather than swell, staying separate and dry. The aroma comes from a compound that develops with ageing, which is why good basmati is sold aged for a year or more and why fresh-crop basmati is considered inferior.
- Sourcing
- South Asian grocers sell aged basmati in large sacks at much better value. Look for a stated ageing period on the bag.
- Varieties
- White basmati, Brown basmati, Aged basmati, Sella (parboiled)
- Quality cues
- Long, slender, unbroken grains with a faint popcorn smell in the bag. A high proportion of broken grains means it will cook gluey.
- Substitutions
- Jasmine rice, Long-grain white rice
- Storage
- Airtight in a cool cupboard. Rinse until the water runs clear before cooking — that surface starch is what makes it sticky.
- Shelf life
- 2 years or more uncooked; cooked rice 1 day refrigerated, cooled quickly
Nutrition
Per 100 g
- Calories
- 365 kcal
- Protein
- 7.1 g
- Fat
- 0.7 g
- Carbs
- 80 g
- Fibre
- 1.3 g
- Sugars
- 0.1 g
- Sodium
- 5 mg
From USDA FoodData Central (#169756). Raw, edible portion.