Basmati Rice — Royal Rice for the Rest of Us
Marty Martindale

There is rice, lots of it and many types of it. And then there is basmati rice, and it seems special. Maybe it is its delicate thread-like quality, long-grain, not sticky, yet with a unique nut-like aroma. Pronounced “baz’-mah-tee,” this extra special rice’s name translates from early Sanskrit as “the fragrant one,” it is available as white or brown rice.

Basmati Rice has been carefully grown at the base of the Himalayan mountain ranges in India for thousands of years, irrigated perfectly by nearby rivers. Then the rice is aged carefully. This “Queen of Rice” has a  regal and royal past as the preferred rice dined on by Middle Eastern emperors, sultans, maharajas and shahs. Their rice was carefully  accented with precious spices, nuts, dried fruits, certain vegetables and exotic herbs.

Brown basmati is similar in nutritive value as other brown rices, except it contains 20% more fiber. Once brown rice is processed and its outer coatings milled, removed or modified, white rice remains with somewhat less food value.


Basmati is a favorite in Middle Eastern dishes, blending very well with saffron, curry sauces and chick peas.
Excellent side dish with seafood and fish.
Brown basmati is delicious served with soy sauce.
Basmati rice, white or brown, can be used wherever any rice is used.

AllRecipes  has a good, basic peas and rice dish utilizing basmati rice.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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