Differences between Basmati and other rice: a guide

Basmati rice has an Indo-Pakistani origin, as evidenced by its name: the word actually has a Sanskrit etymological root and means “intrinsically aromatic”, indicating the fresh and fragrant flavor of this elongated grain.
Although there are numerous varieties, only about twenty maintain the characteristics that make it a truly unique rice in terms of organoleptic and nutritional properties: in addition to not overcooking, in fact, Basmati has a glycemic index that is much lower than its “relatives”, which makes it easier to include in specific diets.

So if you are looking for a variety of rice whose grains remain separate, non-sticky, and particularly fragrant, Basmati is undoubtedly the product to choose. Take a look at the best types of rice.

The history of Basmati rice: a millennial journey

As stated in a publication by the Indian Agricultural Research Institute in New Delhi, the origins of the cultivation and consumption of rice between India and Pakistan date back to a pre-Aryan historical period, of which we have archaeological evidence and a mention documented in the Atharva-Veda, a sacred text from around 1500 BC. As a species, it seems to have emerged as far back as 8,000 years ago, in northern India.

To be cultivated, Basmati requires a humidity of 70-80% and a temperature within the range of 25-35°C: optimal parameters improve the quality of the harvest, along with selecting the right varieties. Four of these, in particular, are usually destined for export: Basmati 370, Type 3, K. Local, and Pusa-Basmati 1.

The varieties of Basmati

While differing internally, the aforementioned varieties resemble each other: the shortest grain is found in Type 3, while the most productive plant among the four mentioned is the last one. Furthermore, the penultimate variety manages to absorb slightly more water, while having the lowest amylose content; a table of basic characteristics summarizes the minimum standards required for a rice quality to be classified as Basmati.

Establishing these characteristics is necessary to avoid assigning a higher commercial value to simple long-grain rice varieties, which should not automatically be considered part of the Basmati variety.

Threats to Basmati rice cultivation

Growing this rice is not easy, especially in the presence of certain insects that feed on it: among these, we find two small moths (Sciropophaga incertuals and Cnaphalocrocis medinalis) and a hemipteran (Nilaparvata lugens). The challenges in production and the strong global demand are two additional factors to consider when assigning an economic value to this rice: a good risotto can further enhance its value.