|Rice variety||Basmati rice|
Basmati rice has been cultivated in India and Pakistan for hundreds of years, and some varieties are now grown in the United States. The Himalayan foothills are said to produce the best basmati and Dehra Dun is the most prized of these varieties. Patma is a basmati rice grown in West Bengal. The best types of basmati rice are aged for several years before they are milled and sold.
The grains of basmati rice are much longer than they are wide, and they grow even longer as they cook. They stay firm and separate, not sticky, after cooking. Basmati rice is available both as a white rice and a brown rice. Both of these cook in about 20 minutes. Due to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it. Soaking it for half an hour to two hours before cooking makes the grains less likely to break in cooking.