Basmati Rice, A Gourmet Choice
All around the world there are 10,000 different varieties of rice, and yet Basmati does stand out as the most gourmet of them. In Hindi, ‘Bas’ means ‘aroma’ and ‘Mati’ means ‘full of’. It offers an amazing sweet fragrance, an unmistakable yet delicate taste, almost nutty; and I’ve even heard it described as being reminiscent of “sun-baked woods and flowers”. A very poetic rice indeed – no wonder this used to be the Maharajas’ choice!
It also is quite easy to differentiate. A number of rice’s are sticky, but not this one. Each grain is perfectly separated from the other, hence delivering its fullest flavour. It also longer than the majority of rice’s, lengthening further when cooked – almost to double its size. It is cultivated in only the Northern regions of India, Bangladesh and Pakistan – India remaining the largest grower. You can of course grow the plant anywhere in the world but it is the soil and climate that give Basmati a uniqueness, that cannot be achieve elsewhere. A little bit like Champagne being only produced under this name in a specific part of France. It is then carefully milled and polished; any coloured grain disposed of, even broken ones as they would release starch and change the texture entirely.
Once you have experienced its fragrance or taste, it is one engrained in your memory and you can recognise its aroma as soon as you are in its vicinity. Although fabulous on its own, it works wonderfully with spices, like turmeric for example. I recently tasted a dish of slow cooked meat in beautiful juices, which was topped with Basmati saffron and paprika for the last 30 minutes of cooking. The Basmati ensured all the tastes were locked in, infusing the rice at the same time. Just opening the lid made my mouth water and this can easily been done with any casserole recipe at home. A more elegant change to mashed potatoes, wouldn’t you say?
Another idea would be to prepare jewelled rice. When cooked, add sliced dried apricots, raisins (infuse them both in chai tea for 10 minutes to give them their tenderness back), chopped nuts (why not a mix of cashew, almond and walnut) and a little pomegranate. Once cooked, fill a lightly oiled small bowl to the brim with the rice, then turn the bowl over onto a plate. The rice mould guarantees to please the eyes as well as the taste buds, and if served at a dinner party will be sure to wow your guests.
This also is a fabulous addition to soups – either leftovers or slightly too liquid ones. I like to fry it with chopped bacon and coriander and add a huge scoop in the bowl. It can work wonders for breakfast too. Prepare your usual pancake mix, add some cooked Basmati and diced stir fry vegetables. This is perfect for those winter mornings when you need something just a little bit more filling to fight the cold. Serve it with poached or smoked salmon for that little extra.
And yes, although not sticky, it can work for desert too! Give an exotic twist to your usual rice pudding: warm the milk with some halved cardamom for a few minutes then filter them out. Add some coconut cream, the rice and prepare as normal. Sprinkle with pistachios before serving, eve add a few slices of fresh mango. If you fancy more of a kick let the milk infuse with some star anise and add a dash of rum or Grand-Marnier .The kitchen will smell heavenly creating a very festive atmosphere indeed.
Although the best choice for any Indian dish, it works perfectly for any other world cuisine, making them more delicate, more refined – whether rice balls, paella or with a simple chilli con carne. Give it a try and do not hesitate to share your yummiest recipes with us.
Photography by: QuinnDombrowski, MoHotta18 and hannah * honey & jam
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