I was just looking at basmati rice at a local Indian store. They had basmati for $10 for 10 lbs, and other basmati for $14. Do you taste a real difference in this rice?
Basmati rice quality
- Thread starter DavyRay
- Start date
When rice is graded, it's usually by the number of expected broken grains per hundred. I tend to stick with known brands, some of whom I've used for over a quarter century, like Kokuho Rose. With basmati, flavor is more important, so you may have to taste a few to find something you enjoy.
There is also a taste/texture difference between aged and new basmati. I normally use aged basmati only - and only for very special dishes like persian polos or indian byrianis. IMHO, kalizira is a much better alternative to basmati for other rice dishes. By the way, there is a saying that you should not eat basmati very often.
Oh, great ... now you tell me.
I just bought 12 bags of Kohinoor brand rice, 12-pounds per bag, at $5 each. I was figuring that making a batch of rice every day, I could feed myself for the next 3 years for $60.
I'm into the 3rd week of this, with no ill effect so far ... I set up my fuzzy-logic rice cooker to deliver a fresh, hot batch for when I walk in the door after work. I've been varying the toppings to keep from getting bored with the same taste every day, but I could see that I may grow tired of it after a while.
So what is supposed to happen if you eat too much Basmati rice? I know that you're not supposed to eat peanuts every day, but I never heard this warning about rice.
I am fairly new to basmati, but thought that all basmati was aged - that that was part of the point of basmati. Wrong? Please educate me! Last two bags I bought were Tilda brand which was recommended in some Indian cookbook I was reviewing.
It's missing some nutrient. You'd basically get sick and die trying to live on it as your main staple. Less than that, it might be a consideration if it becomes a regular staple.
I usually only have Italian, basmati, and sushi rice. Don't eat any of it enough to worry about the health implications. I like basmati by far. Wish there was more to go on for picking it out. How 'bout recommendations for the best brands?
I usually only have Italian, basmati, and sushi rice. Don't eat any of it enough to worry about the health implications. I like basmati by far. Wish there was more to go on for picking it out. How 'bout recommendations for the best brands?
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Checking, rice lacks thiamine/vitamin B if milled and polished - apparently any rice. This causes beriberi if one does not supplement the vitamin B. Solutions appear to be do not eat polished rice or supplement. Not sure what nutritional element is involved, but believe corn has the same danger. Which is why ancient indians ate beans with their corn. And I think Indian has a tradition of eating dahl/lentils in some of their rice dishes.
The corn/beans pairing is necessary to provide all amino acids (complete protein). You need a grain and a bean to get the same proteins as there are in meat. Soybeans have all amino acids.
Rice also lacks Vitamin C, which results in scurvy, and just trace amounts of Calcium and Iron.
The solution to balance out the diet is to take a daily multi-vitamin, which you should be doing whether you eat rice or not.
