Basmati and Long Grain rice are available in an Easy Cook format and it is possible to obtain Easy Cook rice in brown and white varieties. Easy Cook rice is grown and harvested in the same way as the non Easy Cook rice; the difference is an additional process the grains go through after the harvest.
Once the grain has been removed from the plant it is soaked in hot water for several hours and then steamed. It is for this reason that the rice is also called parboiled rice. This process gelatinises the starch, making the grain firmer and more durable. It distorts the natural white colour of the grain, adding a slightly yellow tint while the natural aromas are also obscured.
Easy Cook rice takes slightly longer to cook than the non Easy Cook varieties, but it is fool proof and therefore perfect for the less confident cook. It is extremely difficult to overcook it as the grains hardly ever become stodgy or sticky.