Why Basmati Rice Grains get Elongated on Being Cooked?

Grains of Basmati rice get elongated on being cooked because of higher content of:

  1. Lysine
  2. Amylose
  3. Sugar
  4. Oil
Monis Rasool Professor Asked on 12th May 2015 in General Knowledge.
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    Answer: Amylose

    Amylose in rice grain plays major role in volume expansion, elongation and water absorption. Rice with high amylose content expends more after cooking or soaking while high oil or waxy content resists volume expansion.

    Basmati = Bas + Mati; i.e. Full of Aroma
    Bas – Aroma, in Hindi
    Mati – Full of, in Hindi

    RE: Why Basmati Rice Grains get Elongated on Being Cooked?

    Characteristics of Basmati Rice:

    Basmati Rice has a unique characteristic that it gets elongated about three times in length on being cooked. Basmati rice also has an aromatic characteristic and smells good. Its grains stay separated and become smoother after firm cooking. 

    Basmati Rice Production in India:
    It is produced only in India and Panjab province of Pakistan. In India, major production takes place in Uttar Pradesh, Punjab, Haryana and Jammu & Kashmir states.

    Pushpendra Pal Dean Answered on 13th May 2015.
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