what are the differences between basmati rice and long grain rice? are there any health benefits associated with basmati?
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Long-grain rice contains less starch so the cooked grains are drier and more separate. It’s often used in pilafs or dishes with a lot of sauce. Jasmine and basmati are long-grain varieties that have been cultivated to bring out distinctive flavor profiles. They often turn up in Indian and Asian food.
This is a type of long-grain rice with very long, slim grains, basmati rice has excellent cooking qualities and a full flavour. It is grown only in northern India and Pakistan, and no other rice can be labelled as basmati. It also comes in a wholegrain form, which tends to be lighter and quicker to cook than other brown rices. The extra nutritional advantage of basmati rice is that it scores low on the Glycaemic Index: its carbohydrate content is absorbed less quickly into the bloodstream than other types of rice, and thus it helps to keep blood-glucose levels stable. Basmati rice should be rinsed before cooking to get rid of the starchy powder left over from milling.