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Queen of Franrance

Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "Queen of Fragrance" in Urdu.

Basmati rice has been cultivated in the Asian subcontinent for hundreds of years. The Himalayan foothills are said to produce the best basmati. The Super Basmati, a premium variety from Pakistan. The best types of basmati rice are aged for several years before they are milled and sold, as rice cooks better with a lower moisture content.

The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a white rice and a brown rice . Both of these cook in about 20 minutes. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break during cooking.

Facts About Basmati

Basmati rice expands to three to four times its original size after cooking.

Breads, Pancakes, Soups, Salads, Biryani, Pilafs, Stuffing and Casseroles are some of dishes in which if Basmati would be used, taste and nutrition of food would be enhance dramatically.

One serving of cooked Basmati rice contains about 114 calories.

Basmati rice is high in protein and fiber, low in fat and has no additives or preservatives.

During the harvesting process, Basmati rice goes across cleaning equipment to rid it of leaves, stems, hulls and dirt. The result is a product nearly 100 percent free of debris.

Basmati grows in well-planned, man-made paddies with water depths of less than 1 foot.

Four conditions contribute to the success of Basmati rice industry in Pakistan:

	Effective management of water and other environmental factors;
	A long, dry, warm summer, with very little rainfall between April and October;
	The absence of plant disease;
	The necessity to reseed the fields each year.