Basmati Rice

This long grain rice is traditionally from the Punjabi region of India. It is generally considered to be the best type of white rice due to its superior texture, nutty flavour and wonderfully aromatic aroma. It has a dry, fluffy consistency, which means that the grains separate easily when cooked. It is ideal for using in pilafs and salads, as well as combining well with sauces and curries.

Before cooking the rice, you may need to check it for any bits of grit and husk, before rinsing it thoroughly under cold running water to remove excess starch. Although it may be steamed, basmati rice is usually best cooked by the stove-top or oven absorption method.