1 cup of Basmati Rice

As you can see you only need Basmati Rice to make this dish.

The simplest way is, in a medium sized casserole add 4 -5 or 6 cups of water and 1 cup of rice and salt to taste. Boil until rice is tender to your taste approximately 10 to 15 minutes. Drain excess water and serve.

Basically, that is the recipe. If you want to be any more fancy, you can serve it with curry, vegetables, chicken, or fish or anything your heart desires. 

Or maybe we can tell you to put 1 cup of rice and 2 cups of water cover and simmer for 20 minutes until the water evaporates and maybe we complicate your life because the rice may not be cooked enough in this length of time and then you have to add more water and in the end, your rice ends up being too soft, too sticky, or you will not come out of the pot, or it sticks to the pot spoon like glue.
Then you blame it on the rice or the manufacturer or us, the writers.
So until you become an expert at cooking Basmati rice like the professionals, stick to the above recipe.

Now that you are an expert at cooking Basmati rice, the following is simply information about this variety that you may not have a chance to read anywhere else.

The most complicated thing about this recipe is the word "Basmati" This particular rice comes from either India or Pakistan.
It does not grow in South Africa, South America, the North Pole, or any other part of the world. Many companies have tried to grow it but at the end of the day, they all failed.
So should you see a brand of this rice stating product of U.S.A., Germany, France, England, Switzerland then you know that someone is pulling your leg.

The Basmati rice has 3 characteristics:
1) the variety which after soaking has the longest expansion,
2) the texture, and 3) the aroma.

Therefore, one bag of Basmati rice could be entirely different from the brand sitting right next to it on the grocery shelf.
Usually, packers and manufacturers have put some percentage of each of these varieties to come up with a brand that would be acceptable to certain consumers.

The selection of the brand is entirely based on individual taste If you live in Canada, the recommended brands are: The Lion Brand which is in the picture (considered to be one of the best in the world), The Pride of Himalaya, The Jewel of the Indies, The Tusk Brand, The Elephant Brand, The Mr.Goudas Brand, Blue Lake, Tilda, The Golden Saffron, Blue Elephant Brand to name a few.
It is advisable if you are used to a particular brand, do not under any circumstances change your brand just because a supermarket has an unknown brand of Basmati rice as the special of the week. You may end up with a variety that does not suit you, is not to your taste or expectations and in the end you are not going to be happy and will blame it on the Basmati rice and that is totally wrong. Basmati rice is really and truly one of the finest varieties in the world.
Literally translated as 'King of fragrance', Basmati has been grown in the foothills of the Himalayas for thousands of years.
It's perfumy, nut like flavor and aroma can be attributed to the fact that the grain is aged to decrease its moisture content.
Basmati is a long-grained rice with a fine texture.
It is consumed worldwide and is excellent with curries or other dishes.
Several varieties were experimented upon in the U.S., but no matter their efforts, there is no comparison to quality and flavour than that of the Basmati rice grown in India and Pakistan.
It would be like trying to grow a banana in the Arctic or growing coconuts in Canada.
According to Goudas Foods, one of the most expert companies in the rice business, true authentic Basmati rice only comes from Pakistan and India.

Rice, throughout history, has been one of man's most important foods. Today, this unique grain helps sustain two-thirds of the world's population yet, little is known about the origins of rice cultivation.
Archeological evidence suggests rice has been feeding mankind from the beginning of time.
The first documented account of rice is found in a decree on rice planting authored by a Chinese Emperor about 2,800 BC.
From China to ancient Greece, from Persia to the Nile Delta, rice migrated across the continents, eventually finding its way to the Western Hemisphere.
Freshly packaged rice is the best rice for other varieties of rice however, Basmati rice is like wine and gets better with age.
On average a minimum of at least 2 to 3 years should pass prior to consuming.
Within that period of time, effort is put into highly securing and providing a properly vented storage area for the aging process.
India and Pakistan interest rates are double on average than that of the Western Hemisphere therefore, superior quality, taste, texture, and aroma do not come cheap, in addition to high storage, packaging and transportation costs.

Proper fumigation prior to export must be achieved to prevent bacteria from forming during the long trip from India or Pakistan via the Indian Ocean, in which the transport containers can reach inside temperatures in excess of 150 degrees Fahrenheit, which can endanger the shipment with infestation.
Furthermore, when the shipment is ready to be unloaded at the destination facilities another inspection is performed during transport through highly ventilated and aerated warehouses. Monitoring is also performed from warehouse to the supermarket store shelves.
It is also very important and one must understand that many articles have been written from experts about the Basmati rice, one of these articles on how to distinguish the best Basmati rice states the following:
Sometimes, weebles or worms can grow naturally in the rice, and this is a sign that the rice is in its best quality for cooking. These little 'visitors' can be washed away easily with water.
By placing the rice in a large bowl of water, the weebles will float while the rice will stay in the bottom. So, do not be alarmed and panic if you find them in your rice you have evidently just opened a perfect quality bag of Basmati rice!

In another article, The Ajit Newspaper, the largest weekly Indian Newspaper in Canada, (which in fact is also published in California, Ontario, British Columbia, Europe, and United Kingdom), recently posted an article written by Dr. Darshan Singh related to this matter. The article notes:

'Basmati rice has been used in India for centuries. Basmati is a Hindi word and it means 'a distinct flavour that would be intoxicating'. Basmati rice is grown along the plains of riverbeds originating from the Himalayan Mountains.
In the older days, people in India used a storage-hut from the paddy/wheat straw to store rice.

After some time, certain weebles/worms grow naturally in the rice. This phenomenon is used as a symbol of high-quality rice.
The rice is washed with water, when the weebles/worms would float and are discarded, and then the rice gets cooked.
The smell of the cooked Basmati rice is very intoxicating. The older the Basmati rice is, the more intoxicating it is, as it is like old wine.'

The conclusion is: if you see a little weeble in the rice, do not panic like crazy because it will not crawl out of the bag into your cupboards or bathroom or into your garden. It is simply evidence of good Basmati rice and consider yourself lucky in the Basmati rice jackpot.

WWOOOOwww! What a long story for a bowl of rice.


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Please NoteRice is an ingredient used in thousands of recipes all over the world. In this website, we have mentioned the use of various types of rice in the following recipes