I was given a sack of basmati rice.My European cookbooks don't list the stuff.Can I substitute it for brown rice in recipes? Do you have any conventional[European]recipes for the stuff? Thanks.

-- Karl Bechler (kbechler@frontiernet.net), January 02, 2001

Answers

Karl, I use several kinds of rice for various kinds of dishes. Basmati, or Thai rice which is similar, can be used like any other long grain rice. Because of its wonderful aroma and delicate flavor, it is my choice for a side dish of rice - as opposed to putting it in a casserole or skillet dinner. European cookbooks should give recipes for seasoned rice dishes or pilafs. Just be gentle with the seasonings and enjoy. Hope this helps.

-- Nina in E TX (Nchick4997@aol.com), January 02, 2001.

Is it brown basmati or white basmati? We like to use the basmati for many dishes, I prefer not to use it for Chinese or Mexican type meals. Try making a batch of it plain, so that you can taste it's unique flavor. I use it with curries sometimes.

-- Rebekah (daniel1@itss.net), January 02, 2001.

Karl, you can use it the same as any type of rice, cook for about 40 minutes, twice the amount of water as rice is the general rule of thumb. Lucky you, basmati is the best rice, heavenly aroma!

-- Annie Miller (annie@1st.net), January 03, 2001.

Karl, as we munched our way through our Y2K supplies, we finally came to the basmati rice. Sandy cooks it like any other rice, it is great, I doubt that we will go back to whatever we were eating before.

-- Hendo (OR) (redgate@echoweb.net), January 03, 2001.

I have read that basmati rice has to be prewashed. Is that true?? I have been doing it but I don't know why. Wonderful taste and aroma, I use it just like I have used other rices.

-- diane (gardiacaprines@yahoo.com), January 04, 2001.

Not only basmati, but many types of rice are commonly washed befrore using. It seems to be a matter of cultural preference. I don't wash mine, because I want to keep the vitamins.

-- Rebekah (daniel1@itss.net), January 05, 2001.

I cook basmati rice with long grain wild rice. Usually 1/2 and 1/2. When its done stir in whole corn, chopped onion, grated carrot, and mayonnaise.....no special recipe- just however much of whatever you want. You can substitute or add to this "rice salad" and it will turn out great.Its supposed to be served chilled but is good hot too. The relatives have started requesting it every holiday!

-- Michelle (lucabanks@netscape.net), January 05, 2001.

I tried basmati with grated ginger and I Can't Believe It's Not Butter. It's great. Try it with other taste enhancers.

-- John Kloster (jrkloster@att.net), April 19, 2001.