Rice

Sella basmati is basmati rice that has been parboiled: the paddy is soaked, steamed and dried before milling. This gives firmer, more separate grains with a golden or creamy colour that hold up well in long cooking. Regular (raw) white basmati is whiter, softer and more fragrant, and cooks faster.

Steam basmati is steamed lightly in the paddy, so it stays near white and cooks fluffy with good aroma. Sella is parboiled more fully, turning the grain golden or creamy and making it firmer. Sella takes longer to cook and is chosen when grains must stay separate through dum or bulk cooking.

No. Basmati is a specific aromatic long-grain rice grown in India and Pakistan. All basmati is long grain, but not all long-grain rice is basmati: American long grain and some Thai varieties are also long. Basmati is known for its fragrance and grain elongation when cooked.

For the absorption method use about 1.5 cups of water for each cup of rinsed, soaked basmati. Bring to a boil, cover, cook on the lowest heat for 10 to 12 minutes, then rest covered for 5 minutes. For the boil-and-drain method use plenty of water, like pasta.

Soaking is recommended. A 20 to 30 minute soak after rinsing helps basmati absorb water evenly, so the grains cook through and lengthen instead of breaking. Drain the rice well afterwards and reduce the cooking water slightly, since the grains have already taken some in.

Keep basmati in an airtight container in a cool, dry place away from sunlight and moisture. Close opened bags tightly or move the rice to a sealed jar to keep out humidity and pantry insects. Stored this way, uncooked rice keeps well for many months.

Sona masoori is a medium-grain rice from South India that cooks soft and light, with little aroma, and is used for everyday meals, lemon rice and curd rice. Basmati is a long, slender aromatic grain that stays separate and is used for pulao and biryani.