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This is aged, extra-long grain Basmati rice grown in the Himalayan foothills around Dehradun, India. It is milled to cook up separate and non-sticky, staying firm yet tender with a fluffy texture, a strong aroma and a nutty-sweet flavor. That profile suits biryani, pilaf and Persian or Middle Eastern rice dishes, and it also holds up in rice pudding. Against ordinary long-grain rice it costs more and needs more water and a longer, gentler simmer, but it delivers the separate grains and fragrance that plain long-grain rice does not. Buyers rate it highly, though the feedback base is small.
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Buyers rate it 4.9 out of 5, though only 16 ratings back that score. The praise centers on long, separate grains and good aroma in biryani and everyday rice dishes.
This is aged, extra-long grain Basmati rice from Dehradun, India. It is grown in the soil of the Himalayan foothills. The grains are non-sticky and stay firm yet tender, with a fluffy texture, a fragrant aroma and a nutty-sweet flavor.
It is used in Indian, Middle Eastern and Persian cooking. It suits classic dishes such as biryani and pilaf, and sweet dishes such as rice pudding.
Basmati rice has a medium glycemic index, between 56 and 69.
