Pakistani Basmati (با سمتی) Rice

Sheikhupra , Punjab, Pakistan is the most fertile le agricultural land for growing Pakistani Ba’smati rice. Sheikhupura is Doab situated between the Ravi and Chenab rivers Pakistan’s original basmati area in the province of Punjab. Basmati. (Basmati)(2023, November 2). In Wikipedia. https://en.wikipedia.org/wiki/Basmati. Rice is the second biggest export product of Pakistan after textiles. In the distinct characteristic of Pakistani Basmati (باسمتی). Rice is a tiny longer grain. It is also extremely narrow, with pointy rather than rounded or stubby ends. Basmati rice is known for lengthening during cooking sophisticated, soft, and flavoured eating.

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How many type of Basmati rice

Traditional standard basmati rice is of two types;

Golden Sella Basmati Rice
Super Kernel Basmati Rice

Golden Sella Basmati Rice

No. 1, extra long Golden sella rice is pre-steamed basmati rice while still in its husk and then milled. The rice turns pale yellow after the pre-steaming process and is hence called golden sella. This method retains nutrition in the rice and improves the strength and the rice grain during cooking remains unbreakable. It is the best food used in restaurants or functions for cooking.

Super Kernel Basmati Rice

Super Kernel Basmati Rice is the traditional moderate delicious and delightful common eatable family meal. It has a chewy, slightly chewy texture and a light brown or tan colour. This is a classical type of rice used for cooking by families at home. The best Super Kernel Basmati Rice is produced in the Punjab zone of the Pakistan sub-continent where the District Sheikhupura is accompanied at its best amongst the rain-fed sinks of Ravi and Chenab Rivers the home of the best quality rice. To see other types of basmati rice

Polished or non-polished Rice (which is better)

How to process the best quality rice?

White vs. Brown rice difference

It can be described as the most unprocessed white (polished or unpolished) Basmati kinds in rice. Unpolished rice keeps its bran layer. Basmati rice is available in brown and white. Polished or white rice is produced by removing the outer husk with the bran fiber layer leaving the white stuff portion. Unpolished or brown rice has its bran and germ over it. This makes it harder than white rice.

What is the difference between Basmati and other types of Rice?

Other types of Rice

Basmati rice has a distinctive nutty aroma and flavour, while non-Basmati rice has a milder taste and aroma. Basmati rice has long, slender grains, while non-Basmati rice has shorter, wider grains. The growing region of basmati rice is Hamaliya, which is a limited area of the sub-continent.

Jasmine rice

Jasmine is a white color known as Thai rice. It is also a fragrant and long-grain rice variety primarily cultivated in Thailand. Its aromatic is often described as subtle and floral, resembling the scent of jasmine flowers, as having its name. Jasmine rice has a unique texture, which is slightly sticky (like new basmati rice) when cooked.

Black rice

Deep black turns purple when people cook it. Sometimes, people call it purple rice. Its color feature develops more protein, iron, and antioxidants in it. Purple rice has a similar number of calories to white or brown rice, slightly chewy with a nutty flavor. It also grows in Asia and has experienced growing in Pakistan, but it is forbidden rice and thereof costly due to little cultivation in Pakistan. Pakistan is not a full-fledged domestic market for black rice. It is traditional for use in desserts like black rice cake, noodles, and bead, and has a mild, nutty taste.

Eating of rice by diabetes in medical condition

Why we should eat brown rice?

Consuming brown rice regularly can help to lower blood sugar levels and decrease the risk of type 2 diabetes. This may be due to its high glycemic index (GI). Brown rice helps to reduce the risk of diabetes by 20% replacing it with white rice. Its bran and germ layer retains fibre, antioxidants, and vitamins, saved in it. The bran of brown rice also contains powerful antioxidants, which can help neutralize harmful free radical compounds and reduce inflammation in the body.

Why we should eat white rice

Polished white rice lacks nutrition, vitamins and minerals by removing germs. As compared to brown rice they might not be ideal for individuals with diabetes as with a higher glycemic index they can cause a quicker spine in blood sugar levels. However, there are some reasons to eat white rice from the consumption point of white. It is easy to digest for People on a low-fibre diet and adults with nausea or heartburn. In this way, it does not trigger uncomfortable symptoms.

How to check the quality of rice?

Every kind of rice has two major types of quality, new rice and old (aged) rice. New rice is produced by shelling from its cover and ready to cook, while the new rice becomes old (aged) if stored over long periods after waiting 2 to 3 months for its use and eating whole over the year. Both are delicious, only the difference is to care in cooking.

What is difference between old (aged) and new (fresh) rice?

In taste
In cooking
In price
In color
In strength

New rice taste is more sweet and greasy sticky and soft. There is always a hazard of splitting (breaking) grain. The feast may be collated and deform in shape if not cooked wisely. Therefore before cooking always take a view of the date of manufacturing to be sure about the features of new (fresh) and old (aged) rice. There is also a little difference in the price of New and Old (aged) rice. New rice is comparatively 10% less in price than old (aged) rice. The old (aged) rice develops into extra-long in cooking, yellow intense in aroma and a firmer feel than the ones that have been freshly picked Basmati rice.

How to Cook New and Fresh Cropped Rice?

Normally for cooking rice, we include water in two steps first for washing and then for cooking.

At the first step, we need the rice into normal water before cooking drown not more than 10 to 12 minutes in case of new rice.

Secondly, at high flame, boil 1.5/3 (half the quantity of water) for new rice and add wet new rice without water (used for sink).

We boil 2/3 (two-thirds) two times more water than the quantity if the rice is an old (aged) type of rice. But be careful about adding more than half the quantity of water in case of new rice.

For example if rice is 1 glass, boil 2 glass of water if the rice is old (aged) type of rice.

In the third step, do not overcook new rice. Low the flame at dead level after water is soaked, and before the rice is cooked soft. Be patient if the water is not still soaked and the rice is about to cook, use either a high flame to dry or discharge extra water.

In the last step, tight cover the cooking pot on low flame to cook on steam and uncover it when the stuff is soft. Delicious rice is ready to eat.

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