A thin and elongated grain, cooked to double the size, intense aroma, excellent if in the company of spicy dishes, tasty meats or vegetables: it is basmati rice.

"Queen of Fragrance" is the translation of the Indian name - a testimony to its particular fragrance, to its delicate flavor, its spicy aroma and its natural scent reminiscent of sandalwood.

Basmati rice has been grown in India and Pakistan for hundreds of years and some varieties are now grown in the United States.



Cultivated in India and Pakistan for hundreds of years, but also in other parts of the world, some of the varieties, is known for its better glycemic index (58) compared to white rice: it is rich in amylopectin, suitable for those who follow diet not making glucose levels rise quickly in the body.



Over 86 varieties, 18 notes for the unmistakable quality of the original rice.





Benefits



Balancing of intestinal gastric functions and regulators of blood function.

Rice is also on the market in the full version. It is rich in amylopectin, a substance that makes the grain of rice consistent. Note that rice is also found in the full version. The consistent grain due to the presence of amylopectin. More digestible because of the type of starch, called amylose. Naturally gluten-free, therefore suitable for those suffering from celiac disease. Basmati rice for people with high blood sugar problems or for those on a diet may be preferred.

Calories in Basmati Rice