Distinctive fragrance. The most important characteristic of it 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.
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.
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Type:
Rice
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Kind:
Basmati Rice
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