INGREDIENTS

INSTRUCTIONS

To the best of my knowledge,The finest grade available here of  Basmati
rice is Dehradun coming from Uttar Predash, India. There are  a number
of grades of basmati rice being sold, some very clean, some  not. #817
is generally considered to the be the best from India,  according to
several shopkeepers on Devon Avenue(center of Chicago's  Hindi shopping
community). You can find several numbers close to it  or inversions of
it, but remember 817. It is very clean, with few to  no imperfect or
discolored grains or other junk in it. Rice labelled  basmati is also
being imported from other countries, notably  Pakistan. It is also
being grown in America, marketed as Texmati,  american basmati, and
even brown basmati. They all benefit from being  soaked. At times I do
cook basmati rice without soaking it, but the  texture and length of
the cooked grain is different and not as  wonderful. There is also a
rice called Jasmine rice that is sometimes  sold and served under the
auspices of Basmati, but it is different  (and also less expensive.)You
may find it listed as 'fragrant rice'  in asian stores, such as
Chinese, Korean. In Chicago, I pay about $40  per bag of 40 lbs, which
is about the same price when I buy the 11 lb  bags or maybe a little
less. When I have bought it in lesser  quantities, I do pay more. JoAnn
Recipe By     : SASSYJO  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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