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Basmati derives from the Sanskrit word “vasmati” meaning “fragrant”. Basmati rice is believed to have been cultivated in the Indian Subcontinent for centuries. The earliest extant work to mention the basmati rice is Heer Ranjha (1766).
Basmati was introduced to the Middle East by Indian traders. Through cultural exchange it remains not only an important part of various Indian/ Pakistani cuisines but now is also used extensively in Persian Arab and other Middle Eastern cuisines as well. India and Pakistan are the exclusive growers and exporters of this type of rice
According to the Canadian Diabetes Association basmati rice has a “medium” glycemic index (between 56 and 69) apposed to regular white rice with a glycemic index of 89 thus making it more suitable for diabetics as compared to certain other grains and products made from white flour. from Wikipedia
Soak rice 15-30 minutes for extra length (optional)
1 cup rice
2 cups of water
1 tbsp. of oil/butter (optional)
pinch of salt (optional)
Stove Top: Bring 2 cups water to a boil in sauce pan with tight fitting lid. Add 1-cup rice, cover and reduce heat to a simmer. Cook for 20 minutes or until water is absorbed. Once the cooking process is complete, leave the cooked rice in the pan for 5 minutes. Serve.
Microwave: Take 1 cup of Royal® Basmati Rice and gently rinse twice. Drain the rice and add 2¼ cups of fresh water. Cover tightly with microwave-safe lid and cook on HIGH power setting for 15 minutes*. Remove from microwave. CAUTION. BOWL WILL BE HOT. Microwave ovens vary. If rice is too hard in the first cooking, use more water. Use less water if it is too soft.
Electric Rice Cooker: Take 1 cup of Royal® Basmati Rice and rinse twice to remove starch. Use ratio of 1 cup (dry rice) : 2 cups (water). See rice cooker manual for specific operation.
*Cooking times are approximate.
White Basmati Rice
Product of India