Aged Basmati rice
Discussion
Im sure we all eat a lot of rice and don't really give it a lot of thought. Out shopping recently I saw something that I have never seen before. A Basmati rice labelled as aged 4 years. Hmm what is that all about I wondered so I did a little Googling and it turns out that they keep back some of the better harvests and put them through an ageing process. This apparently creates a longer rice which cooks quicker and has a firmer texture and a more nutty taste than standard Basmati. So i paid my money for some and cooked some alongside some standard stuff and…..
It cooks a couple of minutes faster, has larger grains, the separate very easily and the taste and texture are turned up a few notches. Worth seeking out if you can find it. I paid about 50p more for a kilo over the standard stuff.
It cooks a couple of minutes faster, has larger grains, the separate very easily and the taste and texture are turned up a few notches. Worth seeking out if you can find it. I paid about 50p more for a kilo over the standard stuff.
TIGA84 said:
ageing rice, he used a properly aged Carnaroli (7 years I think).
I'm utterly confused... how do you 'age' rice for seven years?Whiskey in an oak barrel I can fathom, but rice?
What changes in the rice from year 1 to 2, to 3, to 4, to 5, to 6, to year 7?
What does "properly aged" mean?
TheExcession said:
I'm utterly confused... how do you 'age' rice for seven years?
Whiskey in an oak barrel I can fathom, but rice?
What changes in the rice from year 1 to 2, to 3, to 4, to 5, to 6, to year 7?
What does "properly aged" mean?
This is what intrigued me when I saw it for sale so from my basic googling I found that it dries out more and more and the oil in the rice becomes more prominent in its properties which gives it the stronger flavour and it expands more when cooked for a larger grain. It could of course all be snake oil but i cooked a small amount of both side by side and you could see and taste the difference.Whiskey in an oak barrel I can fathom, but rice?
What changes in the rice from year 1 to 2, to 3, to 4, to 5, to 6, to year 7?
What does "properly aged" mean?
craigjm said:
I cooked a small amount of both side by side and you could see and taste the difference.
That's interesting, especially because I quite like like eating rice. I spent 6 months living in Thailand, and a 3 months living in Nepal where of course rice was is staple.But to be honest, I still reckon the advice I got from a colleage I worked with in Mumbai was the best.
She said MEASURE your rice and MEASURE the water (2 water to 1 rice by volume). Do not stir it whilst cooking, add butter after it is cooked - fluff the rice with a good chunk of butter.
I've done this for years, I measure carefully and I tend to throw in a Knor chicken stock cube, no extra salt as the stock cube will provide that. Cook Fluff and Eat!
One last bit that makes it really delicious, dice and chop the green parts of some spring onions, leave these long and then fold into the rice - oh and butter - well cooked rice and butter and spring onions - delicious!
TheExcession said:
She said MEASURE your rice and MEASURE the water (2 water to 1 rice by volume). Do not stir it whilst cooking, add butter after it is cooked - fluff the rice with a good chunk of butter.
I do equal parts rice/water, and it comes out well. Surely all the water doesn't get absorbed at 2:1, do you drain it?TIGA84 said:
Watch Heston make his perfect Risotto, he goes through the process and reasons for ageing rice, he used a properly aged Carnaroli (7 years I think).
I've never tried it, but it supposed to add more texture and creaminess and less absorbtion/stickyness.
Maybe it's just that I don't like the man's glasses, and I've never eaten or had the inclination to eat his food. And I know he has a zillion mickle stars, but when it comes to risotto, I prefer an old Italian mama's view on mantecare and tostura. I've never tried it, but it supposed to add more texture and creaminess and less absorbtion/stickyness.
tontoro said:
do you drain it?
NEVER EVER 
Some people say wash/rinse before you cook, some say wash with boiling water after you've cooked.
I don't wash or drain.
I just boil/heat/cook till the water is almost gone.
No need to drain, Cube some butter in there and fluff it up a bit.
As I said, an Indian lady told me, measure and measure, do not stir whilst cooking, fluff it up with butter when the water is gone, I like a bit of ground black pepper too.
Honestly, I can't remember the last time I drained rice. Always straight out of the pot onto the plate.
So, just under 2 parts water to one part rice, measured with cups and cook on a low ish heat that will not burn the rice to the bottom of the pan.
Then as I said chuck in 50g of butter and the chopped green ends of spring onions, stir and serve.
NOTE: This technique has not been tried on 'Aged Basmati'
But RICE, measure, measure, measure, measure, measure, cook don't stir. Throw in what you like, pepper, salt, onions.
DO NOT STIR COOKING RICE
Perhaps a new thread is required on how to cook rice!
Oh crap.
TheExcession said:
tontoro said:
do you drain it?
NEVER EVER Some people say wash/rinse before you cook, some say wash with boiling water after you've cooked.
I don't wash or drain.
I just boil/heat/cook till the water is almost gone.
No need to drain, Cube some butter in there and fluff it up a bit.
As I said, an Indian lady told me, measure and measure, do not stir whilst cooking, fluff it up with butter when the water is gone, I like a bit of ground black pepper too.
Honestly, I can't remember the last time I drained rice. Always straight out of the pot onto the plate.
So, just under 2 parts water to one part rice, measured with cups and cook on a low ish heat that will not burn the rice to the bottom of the pan.
Then as I said chuck in 50g of butter and the chopped green ends of spring onions, stir and serve.
NOTE: This technique has not been tried on 'Aged Basmati'
But RICE, measure, measure, measure, measure, measure, cook don't stir. Throw in what you like, pepper, salt, onions.
DO NOT STIR COOKING RICE
Perhaps a new thread is required on how to cook rice!
Oh crap.
TheExcession said:
EVER EVER
Some people say wash/rinse before you cook, some say wash with boiling water after you've cooked.
I don't wash or drain.
I just boil/heat/cook till the water is almost gone.
No need to drain, Cube some butter in there and fluff it up a bit.
As I said, an Indian lady told me, measure and measure, do not stir whilst cooking, fluff it up with butter when the water is gone, I like a bit of ground black pepper too.
Honestly, I can't remember the last time I drained rice. Always straight out of the pot onto the plate.
So, just under 2 parts water to one part rice, measured with cups and cook on a low ish heat that will not burn the rice to the bottom of the pan.
Then as I said chuck in 50g of butter and the chopped green ends of spring onions, stir and serve.
NOTE: This technique has not been tried on 'Aged Basmati'
But RICE, measure, measure, measure, measure, measure, cook don't stir. Throw in what you like, pepper, salt, onions.
DO NOT STIR COOKING RICE
Perhaps a new thread is required on how to cook rice!
Oh crap.
Tried this yesterday, was a disaster. Used Japanese rice so maybe that was the problem? After all the water had gone the stuff at the bottom was a bit undercooked, and the bit at the top very under done indeed - still crunchy in the middle. Had to put some more water on and put a lid over it for another 5 minutes, then 10 minutes to steam.Some people say wash/rinse before you cook, some say wash with boiling water after you've cooked.
I don't wash or drain.
I just boil/heat/cook till the water is almost gone.
No need to drain, Cube some butter in there and fluff it up a bit.
As I said, an Indian lady told me, measure and measure, do not stir whilst cooking, fluff it up with butter when the water is gone, I like a bit of ground black pepper too.
Honestly, I can't remember the last time I drained rice. Always straight out of the pot onto the plate.
So, just under 2 parts water to one part rice, measured with cups and cook on a low ish heat that will not burn the rice to the bottom of the pan.
Then as I said chuck in 50g of butter and the chopped green ends of spring onions, stir and serve.
NOTE: This technique has not been tried on 'Aged Basmati'
But RICE, measure, measure, measure, measure, measure, cook don't stir. Throw in what you like, pepper, salt, onions.
DO NOT STIR COOKING RICE
Perhaps a new thread is required on how to cook rice!
Oh crap.
Also very starchy and gooey, this rice definitely needs rinsing first in hindsight.
The ageing process for basmati rice is absolutely valid. Coming from a Pakistani family, we buy rice in bulk (hessian sacks!), and my mum has rice dating back 10-15 years. She dry stores it in a cool, dark place and leaves it. It absolutely cooks and tastes so much better and is a common thing to do in Indo / Pak households.
tontoro said:
Tried this yesterday, was a disaster. Used Japanese rice so maybe that was the problem? After all the water had gone the stuff at the bottom was a bit undercooked, and the bit at the top very under done indeed - still crunchy in the middle. Had to put some more water on and put a lid over it for another 5 minutes, then 10 minutes to steam.
Also very starchy and gooey, this rice definitely needs rinsing first in hindsight.
Bugger... I don't know what to suggest - possibly the rice? It works every time for me. Sorry about that!Also very starchy and gooey, this rice definitely needs rinsing first in hindsight.
Fas1975 said:
The ageing process for basmati rice is absolutely valid. Coming from a Pakistani family, we buy rice in bulk (hessian sacks!), and my mum has rice dating back 10-15 years. She dry stores it in a cool, dark place and leaves it. It absolutely cooks and tastes so much better and is a common thing to do in Indo / Pak households.
Oh crap - I'm going to have to try this now, though the thought of buying rice that I can't eat for five-ten years makes me wonder if my son would appreciate it as a 21st birthday present!Is there any where I could buy a cupful from to see if it really is that good?
I'm utterly intrigued by this little know 'Eastern Promise'.
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