Basmati rice is a unique species of rice that come from India. Like as all types of rice, basmati has two types: white or brown. It because depending on the extent of the grinding process. Such as jasmine rice, it has a unique odor. In the case of basmati, the smell of this is due to a chemical called 2-acetyl-1-pyrroline, which is found in basmati rice about 90 parts per billion. That’s about 12 times more than other rice types, basmati also gives special aroma.
If Brown basmati rice compared to other types of red rice in nutritional content, basmati rice contain about 20% fiber than other types of red rice, and white basmati rice better if be compared with other types of white rice.
Nutrient Content of Basmati Rice
Word “Basmati” come from Hindi, “bas” and “mati” which” that meaning “aromatic”. Everyone who has ever cooked basmati rice will feel the distinctive its aroma. Basmati rice contains carbohydrates, protein, less fat, fiber, vitamins, and minerals. Compared with grain rice plain, basmati rice is low in calories But, Not only has a good aroma, basmati rice also has good nutritional value:
Calorie. A serving about 3/4 cup basmati rice contains 150 calories. Most of the calories come from carbohydrates basmati rice, a fraction of fat and protein. Brown basmati rice that has not been milled to contain more fat, protein, compared with white basmati rice
Carbohydrate. A serving basmati rice contains 35 grams of carbohydrates, which are mostly found in the bran of wheat and white flour.
Fat. As stated earlier, the rice are low-fat, low-cholesterol foods. Most of the fat content is very minimal which is located in wheat germ, which wastes during the milling process.
Protein. We know, that Rice do not have many proteins, only about 3 g per serving. But it’s a little rice protein containing valuable benefits. Protein from basmati rice contains eight essential amino acids. Basmati containing 10 percent RDA for protein per cup of rice.
Vitamins and Minerals. Basmati rice contains thiamin and niacin, two vitamin B that very valuable for metabolism. A serving also contains 6% of your iron daily value. A cup of basmati rice provides 15 percent of the RDA for niacin, essential for proper blood circulation and digestion. Vitamin B6 helps the body’s metabolic functions and can prevent cardiovascular disease. Vitamin B1 ensure red blood cells healthy and helps the normal functioning of the nervous system. Riboflavin, Pantothenic acid, folate and biotin supplement your vitamin B requirements. Other vitamins including vitamin E antioxidant, vitamin K for blood clotting, and iron for red blood cell maintenance.
Other Nutrient. Magnesium deficiency may contribute to muscle cramping pressure and high blood pressure. a cup of cooked basmati containing magnesium 21 percent RDA. Other minerals found in a cup basmati rice including calcium 19.50 mg, potassium 83.85 mg, copper 0.20 mg, and zinc 1.23 mg.
How to Cook Basmati Rice
Here are some well-known varieties of basmati rice. Among the varieties of indian No: Basmati-370, Basmati-385, Basmati ranbirsinghpura, punjab basmati, basmati Uttar Pradesh, safidon basmati, basmati haryana, musk basmati, basmati bihar, mahi Suganda basmati, super basmati and basmati momentum. Outside India there are varieties that are referred to as texmati and basmati pishori.
To cook the rice is also not difficult. Almost the same as ordinary rice.
Before cooking, wash rice basamati so that a layer of dirt and kanji late llau drain.
For softer rice, soak in cold water for ½ hour – 1 hour before cooking. For water, adjust to the desired level of softness. For rice rather pera can be used a ratio of 1: 1.3 between the rice and water. If you want a bit fluffier create a ratio of 1: 1.5.
Add a little butter and a little lemon juice lemon / lime in order to decompose properly cooked rice. Do not forget to use an iron pan or nonstick coated so as not crusty rice and cooked perfectly.