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Title: More On Basmati Rice
Yield: 1 Servings

Ingredients

      1    basmati rice -- further
      1    notes

Instructions

To the best of my knowledge,The finest grade available here of Basmati rice
is Dehradun coming from Uttar Predash, India. There are a number of grades
of basmati rice being sold, some very clean, some not. #817 is generally
considered to the be the best from India, according to several shopkeepers
on Devon Avenue(center of Chicago's Hindi shopping community). You can find
several numbers close to it or inversions of it, but remember 817. It is
very clean, with few to no imperfect or discolored grains or other junk in
it. Rice labelled basmati is also being imported from other countries,
notably Pakistan. It is also being grown in America, marketed as Texmati,
american basmati, and even brown basmati. They all benefit from being
soaked. At times I do cook basmati rice without soaking it, but the texture
and length of the cooked grain is different and not as wonderful. There is
also a rice called Jasmine rice that is sometimes sold and served under the
auspices of Basmati, but it is different (and also less expensive.)You may
find it listed as 'fragrant rice' in asian stores, such as Chinese, Korean.
In Chicago, I pay about $40 per bag of 40 lbs, which is about the same
price when I buy the 11 lb bags or maybe a little less. When I have bought
it in lesser quantities, I do pay more. JoAnn

Recipe By : SASSYJO

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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