Talk:Basmati
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Added amount of water needed to cook as well as time, hop ethis is ok, seems like something somone would like to know in genreal. --Mr. Dude †@£К ║ Çøת†яĭβü†ĬŎИ 20:27, 18 January 2006 (UTC)
"Due to the high amount of starch clinging to the rice grains, basmati rice should always be washed before being cooked."
I'm really not convinced this is true; there's certainly no mention of cleaning basmati on the reference site. I was taught (by word of mouth) that provided you don't stir basmati (easiest if you're using a steamer) you don't need to rinse it.
I'm certain that even if it's the prevailing opinion on rice, it's not the only way of cooking it; so I'm changing it to:
"...it's usually recommended that basmati rice be washed before being cooked."
Confuseddave 21:56, 20 January 2006 (UTC)
Can we have the devanagari script for Basmati?
[edit] Ricetec
I removed the claim that Ricetek tried to _trademark_ the word Basmati, as I don't think this is true - their trademark was "Texmati" as far as I am aware. It is certainly _very_ difficult to see how they could even attempt to trademark such a generic word. If anyone has a reference feel free to add it back. -- Blorg 14:41, 23 August 2006 (UTC)
[edit] fake rice
this is not a true rice
only real ones are the short grained ones
[edit] Glycemix Index
The article on glycemic index states that basmati rice has a lower glycemic index than white rice or jasmine rice (meaning its carbohydrates are absorbed more slowly and result in a more consistent blood sugar). Can anyone explain why this is? Something to do with all that extra starch? Would this information be worth including in some way? 72.133.207.86 03:23, 28 December 2006 (UTC)Tom Miller
