Brown basmati rice is commonly found in both white and brown versions.  The Brown rice is much more nutritious and should be selected at any opportunity available.  Basmati rice is a long grain rice, typically from India.  Basmati is known for its aromatic and fragrant characteristics taking one year to fully develop its full flavor.

Pick up some brown basmati next chance you can.  Use it the same way you would use any rice, you can add it to your favorite recipes, serve it on the side, or make it as a pudding.

Basmati Rice  is used most commonly in middle eastern and indian cuisine.

Cooking Time: Simmer on medium for 15-20 minutes, then cool for 5 minutes before serving.

Tips for Great Basmati Rice: Make sure you measure right most basmati calls for 1 cup of rice to 2 Cups of purified, alkalized,  antioxidant water plus 1/8 teaspoon or less sea salt.  Make sure your pot has a tight fitting lid allowing rice, water and sea salt to boil and simmer.  Be sure to cover and bring to a boil, reduce the heat to a low simmer for 40 – 60 minutes until water is absorbed.  If it absorbs the water faster, then just reduce the cooking time.  Be sure not to lift the lid, doing so interrupts the cooking which just makes it take longer and often times causes the rice to dry out and become under cooked.  After you are done cooking the rice, be sure to let it cool in the pot tightly covered for atleast 10 minutes prior to serving.  This allows the rice to fully mature and get the time it needs to be just right.