Rice
Basmati rice, known for its distinctive aroma, long grains, and light, fluffy texture, is highly prized worldwide, especially in Indian and Middle Eastern cuisine. There are several varieties of Basmati rice, each with unique features:
Types:
- 1121 Basmati Rice
- 1509 Basmati Rice
- Pusa Basmati Rice
- Sona Masoori
Each type of Basmati rice offers its own unique qualities in terms of length, aroma, and texture, making them suitable for different culinary applications depending on preference and occasion. In the context of rice, particularly varieties like Basmati, terms like creamy, golden, steam, and raw refer to the different types of processing methods used. These methods affect the rice's appearance, texture, and cooking qualities. Here's what they mean:
Creamy Basmati: Parboiled, with a creamy color, firm texture, good for non-sticky dishes.
Golden Basmati: Parboiled with a golden hue, firmer grains, and high nutritional value.
Steam Basmati: Steamed before milling, retains natural color and aroma, softer texture.
Raw Basmati: Untreated after milling, pure white, delicate, faster cooking, softer texture.
1121-steam
1121-sella
1509-sella
Pusa-sella
Sona masoori-steam
Sona masoori-raw
