Why Basmati Rice Grains get Elongated on Being Cooked?
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
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.