Basmati Rice
Classic Steamed – AMAIK 1121 Basmati Rice
A selected 1121 Basmati rice variety processed using the steaming method according to product specifications, known for its long grains and excellent cooking performance.
Product Details
- Variety
- 1121 Basmati
- Origin
- India
- Grain
- Long grain
- Processing
- Steamed
- Packaging
- Available in selected pack sizes
Product Overview
About Classic Steamed
Steamed 1121 Basmati is paddy that is exposed to steam before milling. It sits between raw white Basmati and fully parboiled sella: it gains extra cooking stability and grain separation, while keeping a whiter appearance than golden sella.
It is a versatile everyday premium rice, equally at home in a family kitchen and in hotel and catering kitchens that need rice to hold well.
Indian Basmati is grown in the notified Basmati Geographical Indication (GI) region of northern India: Punjab, Haryana, Himachal Pradesh, Uttarakhand, Delhi, western Uttar Pradesh and parts of Jammu & Kashmir.
Product Information
- Variety
- 1121 Basmati
- Origin
- India
- Grain
- Long grain
- Processing
- Steamed
- Packaging
- Available in selected pack sizes
Grain & Cooking
How it looks and cooks
Before cooking
White to creamy white, extra long and slender.
After cooking
Long, bright, fluffy and separate.
- The paddy is soaked and steamed, then dried and milled. Steaming makes the cooked rice more resistant to overcooking, while usually giving a lighter colour than conventional sella.
- Good elongation, low stickiness and better tolerance to being held warm than raw white Basmati.
Best for
Biryani, Pulao, Everyday cooking, Institutional catering, Hotels & food service.
How to Cook
Simple steps, perfect grains
Use a little less water for very fresh rice and a little more for older rice.
- 01Rinse the rice gently.
- 02Soak for 20 to 30 minutes.
- 03Cook in about 1 : 1.75 to 1 : 2 rice to water (by volume) for 10 to 15 minutes.
- 04Rest covered for a few minutes, then fluff gently.
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