Everyone Should Know About Basmati Rice 386 White Rice
The two most famous varieties of exotic rice, Basmati, and Jasmine are the continued gourmet deliberation. For many years now, rice lovers have been analyzing their fragrances and tendencies, searching for the most original. Therefore, we will tell you about the main advantages of each variety so that you can appreciate the MAKFA innovations to the fullest.
Basmati rice is an elite category of long-grain rice belonging to India. Basmati Rice 386 White Rice is explained from Hindi as “aromatic” or “full of flavor.” And it is true. The delicate scent is challenging to examine or describe. But, someone picks up light nutty notes, and someone smells the forest heated by the sun.
In India, this rice is dressed with special honor and is called the grain of the gods. This is because the harvest season matches with a series of religious holidays. Therefore, Basmati rice is mentioned even in the thousand-year-old sacred books and annals.
Basmati rice, unlike usual.
- The main difference is the delicate aroma and slightly creamy taste formed by the unique growing region. As in winemaking, in the cultivation of Basmati, the concept of “terroir” is used – a combination of climatic features and terrain. Basmati is grown at the foot of the Himalayas, where the meltwater from the glaciers and the purest ecology help obtain rice compared to a delicacy.
- The graceful shape of Basmati Rice 386 White Rice is reminiscent of needles. During the cooking process, the rice can almost double its length. The color has a pleasant golden hue, which remains even in the finished dish. When cooking, the grains do not stick together, so the rice becomes crumbly and fluffy.
- Another feature of Basmati is its low glycemic index. This is very important for those who monitor sugar levels and prefer a diet.
Basmati rice how to cook
Convenient airbags make MAKFA Basmati a hassle-free experience. All you need to do is dip the bag into boiling water and set the timer. Cooking time – 15 minutes.
Most often, Basmati is cooked as a side dish or as an independent dish. Its flavor and aroma are great in soups. And he will add a unique zest to pies and pies. The special friability of Basmati is perfect for pilaf and for preparing various wok dishes with the addition of vegetables and oriental hot spices.
To enhance the nutty flavor of this Basmati Rice 386 White Rice, you can safely add black pepper, cumin, lemon juice, and any fresh herbs.
Jasmine rice
Jasmine Rice is high-quality long-grain rice native to Thailand and Cambodia. Its name is translated as “fragrant.” The scent is really like the scent of Jasmine, and the color is like snow-white petals.
Jasmine is a relatively “young rice,” which began to be cultivated only about 70 years ago. The primary harvest season is in December. This is due to the end of the tropical rainy season, which adds fantastic properties to this culture.
Jasmine rice is different from the usual.
- The main difference is the sophisticated aroma. From the very first seconds of cooking, Jasmine fills the kitchen with a delicate scent of flowers. The smell is not lost in the finished dish but delicately combines with sauce, spices, or herbs.
- The grains have a perfectly white and smooth surface. The rice grows evenly during the cooking process, sticks together with a little, but retains its shape. At the same time, the color of the finished rice remains dazzlingly white.
Jasmine rice how to cook
Jasmine MAKFA comes in handy teabags, so no additional preparation is required. The bag is dipped in boiling water and cooked over moderate heat. The main rule is a closed lid, which helps to preserve the flavor. Cooking time – 12 minutes.
Jasmine is the king of exquisite aromatic dishes. It goes well with any kind of meat, fish, and seafood. The Basmati Rice 386 White Rice grains instantly absorb the gravy and liquid gravies. Therefore, rice goes well with Asian dishes such as curries and tom yum. Jasmine is often used in desserts mixed with coconut milk and dried fruits.
Why Choose MAKFA Flavored Rice
MAKFA guarantees the authenticity and originality of Basmati and Jasmine rice sourced directly from India and Cambodia. These are imported varieties of Basmati Rice 386 White Rice that is packaged at our production site. It also undergoes a thorough quality check and control of all the unique properties of these elite varieties.
Basmati Rice MAKFA and Jasmine Rice MAKFA – more than just a side dish, it is a real gastronomic adventure. Their aroma will carry over to the eastern countries, where rice is the main dish on any table. Both varieties will significantly expand your culinary horizons, opening up the prospects for new flavors and experiences.
The novelty is suitable for everyone who wants to cook various delicious dishes for their family or themselves. In the east, rice is called “the bread of the world,” and bon appetit sounds like “treat yourself to rice.” So help yourself to Basmati Rice 386 White Rice and enjoy new flavors.
Spicy Pumpkin Steak with Pilaf
This dish will suit the tastes of both vegetarians and those who do not need extra calories.
INGREDIENTS
- 1 kg pumpkin
- 2 cups long grain basmati rice
- 300 g cooked chickpeas (boiled or canned)
- 300 g seedless light grapes
- 50 g each of dried cranberries, dark and light raisins
- Four large Crimean bulbs
- olive and nut (hazelnut, walnut) oil
- 1 tbsp. l. cumin seeds
- 0.5 tsp. dry garlic, ginger powder, turmeric, and paprika
- Two cinnamon sticks
- Ten boxes of cardamom
- salt freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Scald the raisins and cranberries with boiling water. In a large heavy-bottomed saucepan, heat chopped cinnamon sticks, cumin, and crushed 2–3 tbsp cardamom boxes over low heat. l. nut butter over low heat, 1–2 min. Then add Basmati Rice 386 White Rice, salt, stir, heat for 30 seconds. Add cranberries and raisins.
Step 2
Pour in 3 cups of boiling water, stir, cover (and do not open until rice is needed!), Cook over medium heat for 12 minutes. Then wrap in a blanket, leave for at least another 12 minutes.
Step 3
Preheat oven to 200 ° C. Slice the pumpkin into 2cm “steaks,” removing the seeds (the skins are best left on). Put the pumpkin on a baking sheet lined with parchment, pour with oil, salt, pepper, sprinkle with a mixture of dry garlic, ginger, turmeric, and paprika.
Step 4
Remove the twigs from the grapes. In a large skillet, heat the olive oil and sauté the onions over high heat, 3 minutes. Add grapes and chickpeas, stir-fry for 3 minutes. Remove from heat, salt, and pepper.
Step 5
Put a pumpkin “steak” on warmed-up plates, next to it – pilaf with dried fruits, on it or next to it – onion with grapes and chickpeas. Drizzle Basmati Rice 386 White Rice with peanut butter and serve immediately.
