Basmati Rice

This aromatic, long-grain rice is grown in the foothills of the himalayas and is especially popular in india. The cooked grains are dry and fluffy, so they make a nice bed for curries and sauces. Basmati is available as either white or brown rice. Brown basmati has more fiber and a stronger flavor, but it takes twice as long to cook. Aged basmati rice is better, but more expensive. Equivalents: one cup dried rice yields three cups cooked rice. Substitutes: popcorn rice (slightly milder than basmati) or jasmine rice ( has shorter grain than basmati, somewhat stickier; cooks slightly faster) or long-grain rice (less expensive) or wild pecan rice.