Basmati Rice
香りの女王。パラパラ・フワフワの究極の長粒米
Description
'Basmati' means 'Queen of Fragrance' (Sanskrit origin), 'Chamal' is Nepali for rice. The world's premium Indica rice (long-grain) grown at the Himalayan foothills (Southern Nepal to Northern India). The polar opposite of JP Japonica rice; ZERO stickiness, elongating needle-like when cooked, emitting captivating popcorn/nut-like aromas.
Classification: Rice, Staple, Long-grain Rice
Shops selling Basmati Rice
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Basmati Rice
- Water
- Salt
- Ghee(or oil)
- Cardamom/Cloves(optional)
Instructions
- [Authentic Recipe (Boil & Drain Method)]
- [Wash & Soak]: Wash very gently in a bowl to prevent breaking grains; soak ~
- mins.
- [Boil in Massive Water]: Boil massive water in a large pot like cooking pasta, add salt, a little oil (or ghee), and optional cardamom/cloves; drop in rice and 'boil' ~
- mins until the core is gone.
- [Drain (Yu-tori)]: Drain water completely in a sieve, return to pot, cover, steam for a few mins to finish fluffy and separated.
Learn more Substitutes, pairings, tips
Key spices
Sweet、roasted popcorn-like aroma
Substitutes at Japanese supermarkets
(JP white rice gets sticky; Thai 'Jasmine Rice' is the closest substitute)
Pairing
All Nepali Curries / Dal (Lentil Soup) / Biryani
Trivia
Eating Nepali/Indian food with JP rice (Japonica) feels 'heavy/wrong' because it lacks Basmati's fluffiness and aroma. For authentic curries, this rice is the 'absolute correct answer'.
Eating tips & etiquette
Served as Dal Bhat rice, pour watery lentil soup (Dal) and curry broth generously and mix by hand. Lacking stickiness, the grains separate perfectly, each absorbing the soup flawlessly.
Allergen
None