Brown Basmati Rice
Brown basmati has the long, slender grain and floral aroma of classic basmati, but with the bran still on, so it cooks up chewier and nuttier than its white counterpart.
What It Is
Basmati is an aged long-grain rice grown in the foothills of South Asia and, increasingly, in California's Sacramento Valley. The grains are known for elongating dramatically as they cook rather than swelling wide, which keeps the texture light and separate rather than clumpy.
This is the brown version, meaning only the outermost hull has been removed. The bran layer stays intact, giving the rice a slightly nutty flavor and a chewier bite. It takes longer to cook than white basmati, but the extra texture holds up well in grain bowls, pilafs, and dishes where you want the rice to have some presence.
What To Do
Rinse well, then use a 1 to 2.25 ratio of rice to water. Bring to a boil, reduce the heat to low, cover tightly, and cook for about 40 to 45 minutes. Let it sit off the heat for ten minutes before lifting the lid. It pairs naturally with curries, roasted vegetables, and anything saucy enough to soak into the grain.
For better texture and faster cooking, soak the rice in cold water for 30 minutes before you start, then drain and proceed as above. Store in a cool, dry spot and use within a few months, since the bran layer contains natural oils that can go stale over time.
