Blog: White Basmati Rice vs. Brown Basmati Rice
Basmati is one of the most loved varieties of rice, especially in India. This long and slender-grained rice is cooked frequently for special occasions such as festivals, weddings, etc. The archetypal aroma of basmati is one of its major USPs. In fact, many people only buy basmati rice to cook at home over other long-gained and short-grained varieties of rice.
Additionally, with more and more people realising the importance of eating wholesome food to stay healthier, there is a growing interest in brown rice as compared to polished white rice. This is also the case when it comes to basmati. Homemakers around the country are looking at both varieties of basmati to cook delicious meals. However,
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We look at the few key differences between white basmati rice and brown basmati rice.
Processing:
Brown basmati rice is produced by removing the thick outermost brown-coloured skin or husk of the rice grain. The resulting brown basmati rice grain is surrounded by a few layers, which are collectively called the bran.
White basmati is made by further milling and polishing of this brown basmati grain. Milling allows us to remove the first of the bran layers of the brown rice and gives us milled, unpolished rice. This rice grain is not stark white in colour as you see in pure white basmati rice. To get to this white colour, another process called polishing is required. During polishing, the final layer of bran (called the aleurone) is removed. The result is the white basmati rice we know so well.
Nutritional Content:
Brown basmati rice is richer in fibre as compared to white basmati rice. The bran layers contain most of the fat, fat-soluble vitamins like Vitamin E, etc. that are found in rice. Both brown and white basmati are rich in Vitamin B such as niacin, thiamine, Vitamin B6 and B1. They are also a good source of manganese, magnesium, calcium, copper, potassium and zinc.
Shelf Life and Cooking
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It is advisable to store basmati, brown or white, in airtight containers.
The cooking time for both brown and white basmati rice varies considerably since the bran layer on the brown rice makes it take a longer time to be cooked. Some companies such as Daawat use a technology called Hydration Enhancement Technology (HET) to moisturise the bran layer, which reduces the cooking time considerably for their brown rice.
In fact, the name Daawat has now become synonymous with high-quality basmati rice. They offer a range of white basmati and brown basmati rice products to their customers.
Since basmati is pricier than other rice varieties, Daawat has formulated different variations in their brown and white basmati rice. The size and quality of the basmati rice grain is different in different varieties. A few of the economical variations of white basmati from Daawat include Daawat Tibar, Daawat Dubar, Daawat Rozana, and so on. As mentioned, their “Quick Cooking Brown Basmati Rice” is very popular since they use the Hydration Enhancement Technology (HET) to moisturise the bran layer, thereby shortening the cooking time of Daawat brown basmati rice.
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In the first chapter of the book the author discusses a brief world history and evolution of rice crops. It is interesting to see that even though parts of Africa had their own rice crop variety, the globalization of rice crop Oryza Sativa has been slowly replacing the African variety. The author also starts
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