Basmati rice is the “queen of fragrance” and is popular for its delicate flavor and fluffy texture. Once you savor the delicious Basmati rice, I bet you won’t like the taste of any other rice. Any auspicious occasions are incomplete without this long-grained rice.
In earlier times, it was grown only in India, but now it is being cultivated all over the world. But still, Indian Basmati rice ranks first when it comes to taste and aroma. Also, it produces 29 varieties of Basmati rice, which you will not find anywhere else. Some of them are Kasturi Basmati rice, Lulu Basmati Rice, Sella Basmati Rice, Pusa Basmati Rice, and Mahi Sugandha Basmati. Indian basmati is exported globally; you will find it in every part of the world.
Research has demonstrated that Basmati not only smells luscious, it also has many health benefits. It contains fewer fats than other varieties of rice and promotes the heart’s well-being. It’s full of vital nutrients and antioxidants.
This article will throw light on some interesting facts about Basmati rice that you might not be aware of.
- Basmati rice contains a large amount of 2-acetyl-1-pyrroline compound, which provides an appetizing flowery aroma. Certain other compounds like hydrocarbons, alcohol, and ester are also found in Basmati rice, enhancing its fragrance. However, in other types of rice, the 2AP compound is present in very small amounts.
- We all know that Basmati rice is quite long, but only a handful of people have the idea that it doubles its length after cooking. For instance, a 7mm Basmati grain turns to around 14mmwhen cooked. Furthermore, it does not flatten significantly and maintains the elongated shape for the optimum time.
- You may wonder, but it’s true that Basmati rice aids in preventing the formation of harmful cholesterol in the walls of arteries and safeguards the arteries from blocking, which eventually lowers down the chances of heart attacks and vascular disease. Therefore, people who have heart problems should go for Basmati rice.
- Asia is the leading producer of Basmati rice in the world: around 90% of Basmati rice is grown in the Asian Pacific region. Besides, India is the largest exporter of this long-grained-rice, followed by Pakistan. Basmati is also widely cultivated in the areas of China, Vietnam, Indonesia, and Bangladesh.
- Do you know which is the first-ever introduced Basmati rice in the world? Well, it’s Heer-Ranjha. As per relics of history, this scented rice was first grown in Punjab (a state of Punjab) in 1766. Originally, “Heer-Ranjha” was the famous romantic couple of Punjab
- It takes around four and a half years for Basmati rice to get mature. This rice is best grown in humid and hot climates. The suitable temperature for its cultivation lies between 21 to 37º C. Although Basmati rice can be cultivated in any soil, heavy neutral soil is the best for its growth.
- Basmati rice has a low GI (glycemic index) from other varieties of rice. It is somewhere between 50 and 58. That’s why it is good for people who have diabetes.
- Besides the low glycemic index, the scented Basmati rice is also rich in fiber. Its consumption keeps you away from constipation problems. One ounce of cooked Basmati rice possesses 3.5 grams of dietary fiber.
- Basmati rice flavor intensified on aging. Also, the naturally aged Basmati grains are quite longer and more aromatic. For this reason, old Basmati rice is more expensive than the fresh one.
In Final Words:
Basmati grain is considered the best rice globally. Its long size, delicious aroma, and fluffy texture make it perfect for preparing royal dishes. In the present era, it has been grown in almost every part of the world. But the taste of Basmati rice from other regions is not quite up to the original Indian Basmati.