Basmati rice refers to an exceptional type of rice that originated from India. Like other kinds of rice, basmati rice comes in brown and white forms based on how much milling is done. Basmati rice has a unique fragrance which is triggered by the 2-acetyl-1-pyrroline chemical found in the rice at an estimated 90 section per billion. This is around 12 times more compared to other kinds of rice, causing it to have a special fragrance. The brown version of basmati rice is similar to other kinds of brown rice in terms of nutritional content, though it contains 20 percent more fiber than many kinds of brown rice.
Difference between Brown and White Basmati Rice
The difference between white and brown rice is generally in the amount of processing done on the rice. In rice, processing involves the polishing and milling done of rice. To generate brown rice, the external layer called hull is extracted. For brown rice, the entire kernel is left intact. In rice, kernel is enclosed in coats of bran. On the other hand, white rice is produced by milling off all layers of bran in the rice. Majority of rice germ is extracted during the abrasive milling process as well. When this is done, the rice is referred to as unpolished, milled white rice. Using a wire brush, the aleurone layer left on the rice is removed. This process is referred to as polishing. Since rice polishing isn’t an all or nothing process, rice that is polished partly can still have sections of aleurone layer. The aleurone, germ and bran layers hold majority of fat content in rice and are the origin of soluble fat vitamins such as vitamin E and other nutrients. Where these high fat sections of rice are left intact, there is a huge decline in the rice’s shelf life.