Please log in with your username or email to continue. By using our site, you agree basmati rice our cookie policy. How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness.
How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. There are 17 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 285,885 times. Brown basmati rice is very long-grained and aromatic variety with a nutty flavor that originated in India, and is still grown and used there extensively.
As one of the family of brown rice, it’s very healthy and can be served with a variety of dishes. A number of ingredients can be added to it as well. Add the rice to cold water to rinse it. Use your hand to swish the rice around until the water becomes cloudy-looking and foam appears on the edges. While rinsing it can wash away some of the rice’s nutrients, brown basmati rice is typically imported and may be processed with talc, powdered glucose and rice powder. Rice connoisseurs, therefore, recommend rinsing it.
Doing so will also get rid of some of the starch, which will help make your rice less gluey. Strain the water from the rice. Pour out the water through a mesh strainer or by tilting the bowl to the side. You can hold a plate over the bowl to keep the rice from spilling out as you drain the water.