The main characteristics of Indian Basmati Rice are as follows: Origin:
Colour: The colour of a basmati is translucent, creamy white. Brown Basmati Rice is also available but the most commonly used is white Basmati.
Grain: Long Grain. The grain is long (6.61 – 7.5 mm) or very long (more than 7.50 mm and 2 mm breadth).
Shape: Shape or length-to-width ratio is another criteria to identify basmati rice. This needs to be over 3.0 in order to qualify as basmati.
Texture: Dry, firm, separate grains. Upon cooking, the texture is firm and tender without splitting, and it is non-sticky. (This quality is derived from the amylose content in the rice. If this value is 20-22%, the cooked rice does not stick. The glutinous, sticky variety preferred by the chopsticks users has 0-19% amylose).
Elongation: The rice elongates almost twice upon cooking but does not fatten much. When cooked the grains elongate (70-120 % over the pre-cooked grain) more than other varieties.
Flavour: Distinctive fragrance. The most important characteristic of them all is the aroma. Incidentally, the aroma in Basmati arises from a cocktail of 100 compounds — hydrocarbons, alcohols, aldehydes and esters. A particular molecule of note is 2-acetyl-1-pyrroline.
Uses: Flavour and texture complements curries because it is a drier rice and the grains stay separate. Also suits biryani and pilau (where saffron is added to provide extra colour and flavour). Great for Indian & Middle Eastern dishes. Main benefits: Aromatic fragrance and dry texture.