An aromatic long-grain type with very slender kernels, this rice is grown in India, Iran and Pakistan. It is aged for at least a year after harvesting to let it develop its full flavor. Both brown and white types are available and they have a nutty aroma and taste. Basmati rice expands greatly, especially lengthwise, as it cooks, creating distinct, dry, fluffy grains. Ideal for Persian and North Indian dishes as well as an excellent everyday rice.
Look for brands from India and Pakistan in brown burlap bags, often with colorful lettering and sewn-up handles. Royal Basmati in 11-pound burlap bags is good. Texmati is a Texas grown type of basmati, similar in character to the ones from Northern India.
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Asian Recipes **
