We love Basmati rice because the grain remains straight and the texture gives the perfect bite. We love it because it’s non-sticky and the grains remain
Soaking temperature had significant effect(α = 0.01) on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively...
To preserve the unique identity of its aromatic Basmati rice in the international markets, India granted geographical indication (GI) recognition in 2016 to the Basmati producers in the Indo-Gangetic plains on the foothills of the Himalayas. The region includes seven states of India: Punjab, Haryan...
This Instant Pot Basmati Rice is easier than making rice on the stove. This perfectly fluffy rice is a quick and easy side dish.
Glycemic index of raw PB1121 rice was 58.41 whereas that of rice steamed at 1.5 kg/cm2 for 20 min was 47.04. Based on results, steaming at 1.5 kg/cm2 for 20 min was found more appropriate to achieve higher HRY (54.16%) and to reduce GI considerably (47). Effects of variable ...
GLYCEMIC indexAMYLOSECOOKINGSTARCHTHYROID hormone receptorsLIPIDSCommon cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking. The cooked rice was held at various temperatures ...