Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Basmati Rice along with all the trcipes employing Basmati Rice presented on this site, with 111 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Basmati Rice recipes added to this site.

These recipes, all contain Basmati Rice as a major wild food ingredient.

Basmati is a long-grain rice famous for its fragrance and delicate flavour. In Hindi (बासमती) the name means 'Queen of Fragrance'. The grains are much longer than they are wide and swell even longer as they cook. As well as their aroma, basmati grains stay firm and separate, not sticky, after cooking. However, basmati rice should be washed and rinsed thoroughly before cooking to remove excess starch. This ensures a light and fluffy result after cooking.

This is the perfect accompaniment to Indian curries and makes an excellent base for a biryani or a pilaf dish. There are two main cooking types, white and brown. Brown basmati takes considerably to cook.

Compared with other, related, varieties, such as Patna rice, basmati is much more aromatic. Though Patna rice remains more expensive, basmati tends to be preferred for cooking today, because it is more aromatic. However, from the 1830s to the 1970s, Patna rice was by far the preferred variety.