Why Brown Basmati Rice? Part 1 - History

Origin of brown basmati rice

Basmati Rice is a long-grain rice that originates from the Indian sub-continent and is well known for its aromatic fragrance and delicate flavor. Long grain rice is famous for its delicious flavor, sweet-smelling aroma, and firm consistency and when cooked basmati rice grains remain fluffy yet separated making it a suitable option for savory rice dishes as well as for plain boiled rice. Basmati rice is native to Pakistan, Nepal and India. There are several varieties of basmati rice. According to the Agricultural and Processed Food Products Export Development Authority (or APEDA), rice that has a minimum average length of 6.61mm is qualified to be called Basmati.

Basmati rice that has not been hulled is known as brown basmati rice. This rice variety is considered a whole grain since it has all the edible parts of the rice including the bran, germ as well as the endosperm. As a result, brown basmati rice retains more of the grain’s fiber and nutrients compared to its white rice counterpart where the germ and bran have been removed. 

Stay tuned for next week's Healthy & Organic Living Blog on the nutritional value of Brown Basmati Rice. Check out our other blogs for more information on our organic ingredients here 

❤ Try our USDA certified organic Brown Basmati Rice ❤ 

Yummy Brown Basmati Rice Recipes

Related Blogs:

• Why Brown Basmati Rice? Part 2 - Nutrition
• Why Brown Basmati Rice? Part 3 - Cooking Tips

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