Rice

BASMATI RICE [LONG GRAIN {STEAM}]

BASMATI RICE  1121 PUSA LONG GRAIN (STEAM) [PREMIUM QUALITY]

BRAND  :  EMLAVI

Our EMLAVI Basmati Long Grain Rice is pure in quality, hygienically packed in bio-degradable Bags, economically priced and has finer cooking characteristics.

Our EMLAVI Basmati is being grown since centuries in the specific geographical areas of the Himalayan Foothills of the Indian sub-continent and as such is blessed with the natural characteristics of extra long  slender grains that elongate at least twice the original size with a characteristic soft and fluffy texture upon cooking, giving a delicious taste, superior aroma and heavenly flavor.

We process our Basmati using latest technology to maintain the natural quality and high nutrient content of the grain.  Our Basmati has the most AMYLASE and the least AMYL PECTIN.  So it tends to be fluffiest and least sticky after cooking. The AMYLASE content also hardens when cool, joining tightly together and forming crystals that melt when rice is reheated.  Our Basmati with high Amylase has  lower glycerin levels.

JASMIN AND BASMATI RICE differences:

Now we should also know the basic difference between JASMIN RICE AND BASMATI RICE

DIFFERENCE BETWEEN JASMIN RICE AND BASMATI RICE

PARAMETERS	JASMIN RICE	INDIAN 1121 BASMATI (STEAM)
ORIGIN	THAILAND, VIETNAM, JAPAN	THE FOOTHILLS OF THE HIMALAYAS IN NORTHERN  INDIA AND SOME PARTS OF PAKISTAN
VARIETY	LONG GRAIN BUT SHORTER AND THICKER THAN BASMATI AND ROUND END	LONG AND LEAN GRAINS WITH PIN HEADS
AVG. LENGTH OF GRAIN	6.8 mm – 7.00 mm	7.5 mm – 8.30 mm
AROMA	SUBTLE, NUTTY, FLORAL  AROMA	EXTREMELY AROMATIC SLIGHTLY SWEET
TEXTURE	STICKY AFTER COOKING	ALL GRAINS ELONGATE AND SEPARATE AFTER COOKING
IMAGE AFTER COOKING
CUISINE	SOUTH EAST ASIANS VIZ. THAI, VIETNAMESE, JAPANESE	INDIAN, NORTH AMERICAN, MIDDLE EASTERN;  MEDITERRANEAN AND PERSIAN
PERCENTAGE OF ABOVE IN NORTH AMERICA	5%	28%