Basmati rice, 3 recipes

We have learned to love it by including it fully in our recipes, but the basmati rice it comes from afar and is to be exact a variety of long grain rice grown in India and Pakistan. When to prefer it?

> when you want a particularly aromatic and spicy rice.

> When you want to consume a food with a low glycemic index. Basmati rice, in fact, has a glycemic index of 58, which is significantly lower than that of common white rice.

Basmati rice it also exists in the integral version and does not contain gluten.


How to cook and how to season basmati rice

Basmati rice is mainly indicated for dishes with an oriental flavor and it is not particularly suitable for the preparation of soups and risottos because the grains, with cooking, tend to remain well separated and firm.

It is perfect white, simply seasoned with oil or butter and served as a side dish, for dishes based on vegetables, meat, fish or legumes.

Or it can be seasoned in many different ways, to create first courses or unique dishes. And if there is some left, it won't be difficult to create a new dish with leftover Basmati rice.

Here, then, three recipes to cook with basmati rice:

> basmati rice with curry chicken;

> baked basmati rice (with leftover basmati rice);

> crunchy basmati rice.


Read also 5 Afrodiasca and vegan Indonesian recipes >>


Basmati rice with curry chicken

Basmati rice, 3 recipes

Photo: mackoflower /

This recipe is an example of how to cook basmati rice for use it as a side dish and as a carbohydrate part of the meal. In place of white basmati rice, brown basmati rice can be used. 

Ingredients for people 4

> 320 g basmati rice;
> 400 g chicken;
> 1 white onion;
> extra virgin olive oil;
> 20 g donkey;
> sale;
> ½ glass of white wine;
> 1 teaspoon of curry.

Rinse the basmati rice and cook itor. Separately, in a pan, sauté the onion cut into strips in extra virgin olive oil. Then add the diced chicken, sauté and deglaze with the white wine.

Add the curry, and cook over low heat with the lid on. Season the basmati rice with 20 g of butter and serve as a side of the chicken curry.


Basmati rice in the oven

Basmati rice, 3 recipes

Photo: espies /

This is a ruseful when you don't know what to do with leftover basmati rice. The proportions are one egg and one tablespoon of Parmesan for each cup of boiled basmati rice. You can use white rice or already seasoned rice.


> Cooked basmati rice;
> eggs;
> Parmesan cheese;
> breadcrumbs;
> butter;
> parsley.

Grease a pan with butter and cover the bottom with breadcrumbs. Beat one egg for each cup of cooked basmati rice and add the Parmesan and the finely chopped parsley.

Season the basmati rice with this mixture and arrange everything in the pan. Finish with a sprinkling of breadcrumbs, one of Parmesan and a few sprigs of butter. Bake in the oven at 180 degrees for 15 minutes + 3 minutes on the grill.

If the basmati rice is not already seasoned, you can enrich this recipe with a few pieces of mozzarella or other stringy cheese. It is a recipe suitable for cooking with leftovers, so you can customize it at will, based on the seasoning of the basmati rice.


Crispy basmati rice

Basmati rice, 3 recipes
Photo: cokemomo /

Crispy basmati rice it is a very simple and very tasty dish at the same time. The ingredients are very few, it just takes a little patience for the cooking times, which are not short.

Ingredients for people 4

> 500 g basmati rice;
> 1 tablespoon of high oleic sunflower oil;
> 30 g donkey;
> parsley;
> sale.

Soak the basmati rice in cold water for 15 minutes, then rinse it thoroughly. Cook it in salted water, drain it and pass it under cold water to stop cooking.

Heat a non-stick pan with a nice double bottom and a diameter of about 25 cm. Add the oil and butter, melt and arrange half of the rice in the pan, distributing it evenly, using a wooden spatula.

Make like a pyramid always helping yourself with the wooden spoon, rearrange it and add the other half. Again do as a pyramid and then squeeze until evenly distributed. Make several holes with the handle of the scoop to let the steam out, cover and cook for about 10 minutes over medium-high heat.

Lower the heat, line the lid with a clean tea towel and place it back on the pan. The tea towel is used to absorb condensation.

Cook over low heat for about 50 minutes. Gently remove the bottom, using the wooden spatula and bring the crispy basmati rice on a serving plate. Sprinkle the surface with finely chopped fresh parsley.


Read also Rice and its varieties >>


Opening photo: espies /


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