Basmati is an aromatic, extra-long rice from India and Pakistan. Its grains mainly grow longer as they cook and stay separate and dry. Basmati is the standard rice for Indian dishes such as biryani, pulao and dal with rice.
Dutch name: basmatirijst
What makes basmati different from other rice?
Basmati has slender grains that can almost double in length when cooked, a nutty aroma and a firm, separate texture. That comes from its relatively high amylose content, a starch that resists sticking.
Which basmati should you choose?
Regular basmati is fine for everyday use. For biryani, choose an extra-long grain. Large 10 or 20 kg bags usually have a lower price per kilo, which is shown on every product.
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Frequently asked questions
- Do you need to soak basmati?
- It is not required, but soaking for 20 to 30 minutes gives longer, more separate grains. See how to cook basmati rice.
- Is basmati the same as jasmine rice?
- No. Jasmine rice is softer and stickier. See basmati vs jasmine rice.