Re: Why Basmati Rice?

It can be brown or white. The brown does have a few more B vits than white, but it can also be tougher to digest, so there's a trade-off there.

What's good about basmati as versus other rice is it's a long grain rice. For whatever reason, long grain rices are much much easier to digest. Basmati in particular is a great blend of digestibility, still a lot of goodness, and has a lower Glycemic Index than say, Jasmine rice, the traditional Japanese rice, which is lacking many nutrients and is so starchy that it can get "gluey."

I still enjoy all of the rices, it's nice for variety, but I always cook Kichadi with basmati. Sometimes I'll do a rice pilaf of brown, white and wild rices cooked in broth and spiced with whole cumin seeds etc. sauteed in olive oil. Yum! :)