Basmati Rice is a heritage of Indo Gangetic Planes...
Basmati Rice is the most Treasured Grain grown in Indo Gangetic Plains of Himalaya and in many parts of Northern India where Soil and Weather Conditions are most favourable for its growth. Basmati rice is different from other aromatic rice varieties mainly due to the extra-long slender grains that elongates at least twice of their original size when cooked. It is also fluffier and produce a typical aroma and distinct flavour. Just like any species of rice, Basmati is available in white or brown varieties, depending on the extent of the milling process. Similar to Jasmine rice, it has its own unique Aroma. In the case of basmati, this aroma is due to the presence of a chemical called 2-acetyl-1-pyrroline, which is found in basmati rice at about 90 parts per billion. That's about 12 times more than in other types of rice, giving basmati its special aroma. Parboiled Basmati Rice is low in G.I. hence Basmati Rice is good for Diabetic people to eat especially Golden Parboiled as it has less of Starch.
Brown basmati rice contains about 20% more fiber compared to most other types of brown rice. Basmati Rice is mostly processed to Brown, White or Parboiled (Sella) variety.
It can be said : All Aromatic Rice are not Basmati but all Basmati Rice are Aromatic
Rice can be classified in two ways:
I. Basmati Rice and Non Basmati Rice
II. Long Grain, Medium Grain and Short Grain Rice
Long Grain, Medium Grain and Short Grain Rice