Ingredient
Basmati rice
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This aromatic, long-grain rice is grown in the foothills of the Himalayas and is especially popular in India. The cooked grains are dry and fluffy, so they make a nice bed for curries and sauces. Basmati is available as either white or brown rice. Brown basmati has more fiber and a stronger flavor, but it takes twice as long to cook. Aged basmati rice is better, but more expensive.
Equivalents
One cup dried rice yields three cups cooked rice.
Substitutes
popcorn rice (slightly milder than basmati) OR jasmine rice ( has shorter grain than basmati, somewhat stickier; cooks slightly faster) OR long-grain rice (less expensive) OR wild pecan rice
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