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Basmati rice is long grained aromatic rice which is traditionally grown and cultivated in India and Pakistan. The aroma of basmati rice is typical and is due to the aroma compound 2-acetyl-1 pyrroline. Basmati rice contains about 0.99 ppm of this aromatic chemical compound naturally which is about 12 times more than the content of this compound in other non - basmati varieties of rice. There are several varieties of basmati rice that are produced in India as well as Pakistan.
Cooking basmati rice is not an easy task though it is a basic task. Basmati rice is said to be perfectly cooked when all its grain stand out separately and no grain is left uncooked. There are a few tips that can ensure that basmati rice gets cooked perfectly. It is recommended to soak basmati rice before cooking. This expands the length of the rice grains. When rice is being cooked, it must be covered with a lid so that the rice is steamed when it is cooked. Also stirring of rice must be avoided when rice is being cooked. When rice is stirred while being cooked, it releases starch from the rice that makes the rice sticky and stodgy.
There are different ways in which basmati rice can be cooked. A few of the most commonly used methods are described below.
Cooking basmati rice in microwave: Cooking basmati rice in a microwave is the quickest method. Before cooking the rice, it needs to be washed and soaked. The rice is then put in a bowl that can be used in a microwave and boiling water is added. The bowl is covered with a lid that has a small opening to allow air to escape. The rice is cooked with full power of microwave for 6-7 minutes or till all water has been absorbed. Before using the rice, let it stand for five minutes so that it is perfectly cooked and ready for use.
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