First discovered thousands of years ago in the foothills of the infamous Himalayas, Basmati (bahs-MAH-tee) rice has made its way around the world and is enjoyed by countless people.

Rice, in general, has been considered a fundamental source of nutrition in parts of Asia for many generations, and remains the staple food of more than 70% of the world's population. [2] It was, and still is, a very important trademark to the Asian community. The West gladly opened its arms to embrace this food, and made it clear that Basmati would not be just another trend.

All rice is considered a complex carbohydrate and nutritious. You will find that enriched rice now comes with folic acid added for reproductive and prevention of Spina Bifida. Basmati ranks top for being the richest of all rice in amino acids and other essential nutrients, including iron, niacin, phosphorus, potassium, riboflavin and thiamine.

You will find Basmati in a white or brown variety. The brown Basmati is packed with fibre, has a stronger flavour and takes additional time to cook. Both are great as a bedding for your favourite sauces or as a side dish to steamed veggies.

This long-grained rice is unsurprisingly the most expensive to purchase of all the rice varieties. The more Basmati has been aged, the more value it has to the consumer. The battle to gain control over its name and core market has left some with clear gain, while others suffer a great loss to their economy. [1]

China is considered the largest producer of Basmati rice to date. In second place comes India, for which Basmati is one of the fastest growing export items: the country's farmers export $250 million worth every year. India has the largest area under rice of any country, accounting for about 31% of the land surface. [3]

Preparation

Cooking times are much like the typical rice you use at home. Always remember to boil the water before using the rice. You might then add a little olive oil and salt (optional) to the water. For each cup of Basmati, it will yield 3 cups when cooked.

Cover the pot tightly right after the first quick stir. The best container to use is a teflon non-stick pot that offers a transparent lid for viewing. Reduce heat and allow to simmer for about 20 minutes.

There are literally hundreds if not thousands of wonderful recipes based around Basmati rice. If you are a novice with Basmati, then try the simple recipe below to get you started.

Recipe

Ingredients

• 1 cup Basmati rice
• 1/4 cup frozen french cut beans (you may substitute other frozen vegetables)
• 2 tablespoons olive oil
• 1 teaspoon cumin powder
• Salt and pepper to taste (optional)

Instructions

Bring the water to a boil along with the olive oil. Quickly stir in rice and cover tightly. After reducing the heat to allow for simmer, set a timer for 20 minutes. Overcooking Basmati tends to make it chewy.

If you find you have excess water, drain some - not all. The rice will absorb some water on its own. Just enough to leave it damp.

Incorporate the remaining ingredients after the 20 minutes are up. This to ensure and preserve their flavour. Stir well, cover, and allow the rice to absorb the spices. After 5 minutes, the Basmati is ready to serve.

Basmati is a very aromatic, somewhat "nutty" rice that is aged considerably to spark optimum flavour. The word "Basmati" literally means "perfumed one". The name suits it well as it aims to prove itself with every meal!

[1] The Stealing of BasmatiThe Rediff Business Special: Shantanu Guha Ray

[2] Export-Import Asian Rice

[3] Agricultural and Processed Food Products Export Development Authority (APEDA).

© Copyright 2002 Anai Rhoads. All Rights Reserved.