Basmati rice is a grain popular in Indian cooking. According to the website Foodreference.com, the Hindi word "basmati" translates to fragrant and describes the smell of the rice. While basmati rice originated in India and Pakistan. Basmati rice can come in both brown (unprocessed) and white (processed) forms. Unfortunately organic Basmati rice is not grown in Australia so unprocessed brown rice is simply unavailable as we are prohibited from importing any live grain (by Australian Quarantine) unless it has been treated with methyl bromide. (rendering it both non-organic and potentially carcenogenic).
Although exact ratios of water to rice can differ based on preference, use about 1.5 to 2 cups of water per cup of rice. Remember that additional oil and certain seasonings can add calories to the meal, so adjust your intake accordingly. Because basmati rice is Indian in origin, curry is a popular complement.
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One serving (3/4 of a cup prepared) of basmati rice contains 150 calories. Most calories in each serving come from carbohydrates, with a small amount from protein and a minimal amount from fat. Rice is considered a "wet" grain because it requires additional water during the cooking process. "Wet" grains can be more filling than "dry" grains because of the additional volume from added water.
Each serving of basmati rice contains 35 g of carbohydrates. For white basmati rice, fiber content is typically less than 1 g. Fibre content of brown basmati rice is higher. Both types of rice contain little to no sugar.
Basmati rice is naturally low-fat, containing less than 1 g per serving. Each 3/4 of a cup serving contains 3 g of protein.
Basmati rice is a moderately good source of thiamine (13 percent of daily value) and niacin (8 percent of daily value). These B vitamins play a crucial role in energy metabolism.
In addition to containing important B vitamins, each serving of basmati rice contains a small amount of iron (6 percent of daily value). Iron helps transport oxygen through the blood. Remember that adding salt to the water during the cooking process or to the rice before serving will increase sodium content.