Basmati rice is a popular long-grain variety of rice grown in Pakistan and India. Basmati means "queen of fragrances" in Sanskrit, which is quite fitting, since the rice is famous for its unique aroma and delicate nut-like flavour. Available in both white and brown versions, the brown basmati variety is considered the tastiest and healthiest, because its nutrient-rich bran and germ haven't been removed. Brown basmati rice can be served alone or in stews, casseroles, salads, soups and cooked plain or with vegetables. Learn how to prepare brown basmati rice and it will soon become one of your favourite recipes.
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- Measuring cup
Put 250 ml (1 cup) of brown basmati rice into a large bowl. Rinse the rice under a tap until the water runs clear.
Cover the basmati rice with water and allow it to soak for one hour. Soaking the rice allows moisture to penetrate and soften the outer layer of the grain, helping it to cook more thoroughly.
Add the soaked basmati rice, 500 ml (2 cups) of fresh water and 2 ml (1/4 tsp) of sea salt to a small saucepan. Bring to the boil over a high heat. Reduce the heat to a simmer and cover the pan. Cook for 45 minutes.
Store the brown basmati rice in a covered container in the fridge. It will keep for up to seven days.
Tips and warnings
- You can buy brown basmati rice in health food shops and larger supermarkets.
- When buying brown basmati rice loose in bulk, make sure the kernels appear fresh and aren't broken or damaged.
- Store dry brown basmati rice in sealed glass containers.
- Add chopped basil, diced tomatoes or other vegetables to brown basmati rice during the last 15 minutes of cooking.
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