What is Tilda Basmati Rice
- Tilda brand brings very high quality, premium long grain rice. Infact Tilda was the first company brining Basmati rice in the supermarkets in western world.
- Basmati Rice is a well known long grain rice variety traditionally cultivated in North India, Pakistan and Parts of Iran. The word Basmati is derived from Sanskrit word vasmati, meaning “fragrant”.
- Basmati rice has delicate flavor and a nice medium density bite. It is excellent for most asian dishes, as well as rice pudding and fried rice.
- Basmati rice has long, slender grains which offers the taste palate a totally different experience in terms of mouth-feel and taste – distinctive, unique and slightly ‘nutty’
- Basmati Rice is also known as Chowl (Bengali), Chokha (Gujarati), Chawal (Hindi), Akki (Kannada), Tomul (Kashmiri), Ari (Malayalam), Tandool (Marathi), Chaula (Oriya), Arisi (Tamil), Biyyam (Telugu).
Where/How is Tilda Basmati RIce is used
- Each grain of Basmati rice, when cooked, remains separate which gives a light and fluffy rice.
- Tilda Basmati rice is a perfect accompaniment to Indian curries and is used in biriyani and pilaf dishes.
How to prepare the Best Tilda Basamti Rice
- Allow 60g of uncooked rice per person (approx 1/2 cup). For best results, soak the rice in cold water for 30 minutes and then rice in a sieve with cold water.
- The longer the soaking, the shorter the cooking time, and rice gets softer. Therefore pro-longed soaking while makes rice longer but also prone for breaking while handling and cooking.
- Take a large pan and add 2 measures of cold water to one measure of Tilda Basmati Rice
- Bring to boil, reduce to low heat, cover and simmer for 10-12 minutes until water is absorbed. Avoid opening the lid and stirring the rice.
- Remove from heat, allow to stand covered for 5 minutes.
- Lightly fork through the grains before serving.
Notes about Basmati Rice
- Basmati is gluten-free and low in fat. It contains all eight essential amino acids, folic acid, and is very low in sodium and has no cholesterol.
- Basmati has a low to medium glycaemic index, meaning that energy is released at a slower, steadier rate leading to a more balanced level of energy.
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