Mr. Goudas Events and News

Jan 25, 2009

BASMATI RICE


Sometimes you walk into the aisle at the supermarket and see a display of Basmati Rice. Then you discover that the bag does not state Goudas anywhere. So, obviously, you are at a loss because you know rice is Goudas and Goudas is rice. 

So you wonder about Lion King Basmati rice, or Pride of Himalaya, Jewel of the Indies, Golden Saffron, etc., etc. 

All of them plus more, are part of the label verification and belong to the Goudas line of products. 

Each one targets different nationalities, taste buds and have different characteristics. 

Basmati Rice is a very complicated issues and will take many books to understand. 

As a consumer, it is necessary to become familiar with the basic cooking instructions and a little bit of a story, so if you have a moment and the patience, please read the following story. 

Basmati Rice 

Are you familiar with the word: Basmati? 

Have you tried this variety? 

Do you want to know how to prepare it or maybe learn a little. Well, this is the booklet for you! 

Let us prepare a bowl of Basmati rice. 

1 cup of Basmati Rice, water, salt. 

As you can see, you only need Basmati Rice to make this dish. 

The simplest way is, in a medium sized casserole add 4-6 cups of water and 1 cup of rice, and salt to taste. 

Boil until rice is tender to your taste approximately 10 ? 15 minutes. 

Drain excess water and serve. 

And basically, that is the recipe. 

If you want to be any more fancy, you can serve it with curry, vegetables, chicken or fish, or anything your heart desires. 

It is advisable that you disregard fancy recipes like the one below, written on certain bags of rice that state the following. 

Put 1 cup of rice to 2 cups of water. Bring water to boil, then put the rice in the pot, cover with the lid, reduce the heat for 18-1/2 minutes or 20 minutes and 18.25 seconds until the water evaporates...And maybe we complicate your life because the rice may not be cooked enough in this length of time, and then you have to add more water, and your rice ends up being too soft, too sticky, does not come out of the pot, or it sticks to the pot spoon like glue. 

Then you blame it on the rice, or the manufacturer, or us the writers. 

So until you become an expert at cooking Basmati rice like the professionals, follow our simple recipe. 

Now that you are an expert at cooking Basmati rice, the following is simply information about this variety of rice, that you may not have a chance to read anywhere else. 

The most complicated thing about this recipe is the word ?Basmati?. 

This particular variety of rice comes from either India or Pakistan. It does not grow in South Africa, South America, the North Pole, or any other part of the world. 

Many companies have tried to grow Basmati in other countries, but at the end of the day, they all failed. 

So, if you see a brand of this rice stating: product of U.S.A., Germany, France, England, Switzerland?then you know that someone is pulling your leg. 

The Basmati rice has 3 characteristics: 

1) the length 

2) the texture 

3) and the aroma 

Therefore, one bag of Basmati rice could be entirely different from the brand sitting right next to it on the grocery shelf. 

Usually, packers and manufacturers, put some percentage of each of these varieties, to come up with a brand that would be acceptable to certain consumers. 

The selection of the brand is entirely based on individual taste. 

The recommended brands are: 

The Lion King 848 Brand which is shown in the picture (considered to be one of the best in the world), The Pride of Himalaya, The Jewel of the Indies, Tusk, Mr. Goudas, Blue Lake, Golden Saffron, Blue Elephant Brand, Lal Gate 1121, to name a few. Of course if you were to go to the Indian or Pakistani stores you will see hundreds of brands, anything from 624 to 721, 407, 427, 409, 400 and 401, and an endless list of names. So you take any Canadian Highway and it would lead you to a store that sells Basmati Rice, 

It is advisable that if you are accustomed to a particular brand do not, and we means do not under any circumstances change your brand just because your supermarket has an unknown brand of Basmati rice as the special of the week. Should you switch from your favourite brand, just to save a few pennies, you may end up with a variety that does not suit your taste, or expectations, and in the end after cooking, you are not going to be happy and will blame it on the Basmati rice. 

That is totally wrong because Basmati rice is really and truly one of the finest varieties in the world. 

Literally translated as ?King of fragrance?, Basmati has been grown in the foothills of the Himalayas for thousands of years. It?s ?perfume?, has a nutlike flavor, and its aroma can be attributed to the fact that the grain is aged to decrease its moisture content. 

Basmati is a long-grain rice with a fine texture. It is consumed worldwide and is excellent with curries or other dishes. 

Several varieties were experimented upon in the U.S., but regardless of their efforts, there is no comparison to the quality and flavour of the Basmati rice grown in India and Pakistan. 

It would be like trying to grow a banana in the Arctic or growing coconuts in Canada. 

According to Goudas Foods, one of the most expert companies in the rice business, true authentic Basmati rice comes only from Pakistan and India. 

Throughout history, rice has been one of man?s most important foods. Today, this unique grain helps sustain a major percentage of the world?s population. If you are a new user, please let us know, give us your name and social insurance number and we will upgrade our numbers to include you . (By now you should know we try to put humour into our work!) 

Very little is known about the origin of rice cultivation. Archaeological evidence suggests rice has been feeding mankind from the beginning of time. 

The first documented account of rice was authored by a Chinese emperor about 2,800 BC. From China to ancient Greece, from Persia to the Nile Delta, rice migrated across the continents, eventually finding its way to the Western Hemisphere. 

Freshly packaged rice is the best for other varieties of rice; however, Basmati rice is like wine and gets better with age. On average, a minimum of at least 2 to 3 years should pass prior to consuming. 

Within that period of time, effort is put into highly securing and providing a properly ventilated storage area for the aging process. 

Interest rates in India and Pakistan are high. Therefore, superior quality, taste, texture and aroma do not come cheap. Then include high storage, packaging and transportation costs and a little profit margin for the store owner. 

Proper fumigation prior to export must be achieved, to prevent bacteria from forming during the long trip from India or Pakistan via the Indian Ocean. 

During this trip, transport containers can reach inside temperatures higher that 150 degrees Fahrenheit, which can endanger the shipment with infestation. 

Furthermore, when the shipment is ready to be unloaded at the destination facilities, another inspection is performed during transport, through highly ventilated and aerated warehouses. 

Monitoring is also performed from the warehouse to the supermarket store shelves. 

One must understand that many articles have been written from experts about the Basmati rice. One of these articles on how to distinguish the best Basmati rice states the following: 

?Sometimes, weevil or worms can grow naturally in the rice, and this is a sign that the rice is in its best quality for cooking. 

These little ?visitors? can be washed away easily with water. If you place the rice in a large bowl of water, the weevil will float while the rice will stay at the bottom. 

So, do not be alarmed and panic if you find them in your rice; you have evidently just opened a perfect quality bag of Basmati rice!? 

A popular Indian Newspaper, (which in fact is also published in California, Ontario, British Columbia, Europe, and United Kingdom), recently posted an article related to this matter. 

The article notes: 

?Basmati rice has been used in India for centuries. 

Basmati is a Hindi word and it means ?a distinct flavour that would be 

pleasantly aromatic?. 

Basmati rice is grown along the plains of riverbeds originating from the 

Himalayan Mountains. 

In the older days, people in India used a storage hut made from the paddy/wheat straw to store the rice. 

After some time, certain weevil/worms grow naturally in the rice. 

This phenomenon is regarded as a symbol of high-quality rice. 

The rice is washed with water, and the weevil/worms float and are discarded, and then the rice gets cooked. 

The smell of the cooked Basmati rice is very aromatic. 

The older the Basmati rice is, the more aromatic it is, like a good wine.? 

The conclusion is: if you see a little weevil in the rice, do not panic like crazy, because it will not crawl out of the bag, into your cupboards, bathroom, or into your garden. 

It is simply evidence of good Basmati rice and consider yourself lucky in the Basmati rice jackpot! 

WWOOOOOOWWWW! 

What a long story for a bowl of rice.

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