Basmati rice is the aristocrat of rices — its origin is the Indian-Pakistani region at the foot of the Himalayas, where it has been cultivated for centuries. Its name in Hindi means "fragrant," which exactly conveys what makes it special: while cooking it releases a pleasant, natural, slightly nutty aroma that is more distinct than in any other rice variety. The white basmati version is polished, long-grain, elongates after cooking and does not stick together — its silky, light texture immediately reveals its quality.
It is also remarkable from a health perspective: its glycaemic index is around 58, lower than the value of conventional white rice, so it is absorbed more slowly and raises blood sugar less. It is therefore often recommended to those with diabetes or following a low-GI diet. It is an original, Indian-sourced ingredient.
The perfect basmati rice recipe
The classic preparation method: to 1 part basmati rice add 2.5 parts water, salt to taste and bring to the boil. Reduce the heat and simmer for 4–5 minutes, then turn off. Let it rest covered for another 15 minutes until the rice softens and absorbs all the water. Do not lift the lid in the meantime.
Basmati is the ideal companion for curries, Indian and Thai dishes, grilled meats, or simply seasoned with butter and garlic. It can be incorporated into biryani, pilaf or a cold salad. Note: the product photo is for illustration.