Unquestionably, Basmati Rice is a relishing delicacy served in several East and South Asian countries. This pivotal cereal is vastly grown in hot and humid regions such as – Uttar Pradesh, Punjab, West Bengal, etc. Having long and golden strands with an aromatic fragrance and fluffy texture makes the Basmati rice ideal for many Indian dishes such as – Poha, Biryani, Kheer, etc. This is further categorize into two types such as – Sella basmati rice and basmati rice. It is a fact worth considering that rice fulfills most of the daily nutritional needs of the body. Let’s now take a step ahead and learn about the healthier and better rice options available today.
SELLA BASMATI RICE
Also recognized as Parboiled rice, this processed, and packaged in an unconventional way. The procedure begins by soaking and steaming the rice grain before even removing the hull. The outer layers such as – germ, bran, and hull has eliminated during the milling process. These efforts result in long, thick, and soft rice grains which are non-sticky in nature. The parboiling method ensures the rice soaks all the essential nutrients making it a healthier option than brown basmati rice. Cooking of Sella basmati rice maybe done in a similar fashion just that it takes a bit longer to make. Its fluffy texture makes the rice unsuitable for dishes such as – Khichadi and Risotto. The capability of absorbing herbs and spices well makes the parboiled rice an ideal choice for dishes such as – Biryani, coconut rice, Idly, etc.
Sella rice vs basmati rice nutrition
Today, the convenient and vast presence of various sorts of rice in the market makes it hard to select one and go home. Fluffy Indian basmati rice stands as the number one choice for various Indian families. Although it has new categories which are evolving and capturing the attention of buyers today. Let’s dig deep and find out about the Sella rice vs basmati rice nutrition.
- Carbohydrates and Fats – The carbohydrate content in both types of rice is almost equal providing around 40-45 grams of the source in each cup. Talking about the fat content, Sella rice provides around 1 gram of fat whereas the basmati rice endows around 0.5 grams of the nutrient.
- Protein – By containing 4 grams of protein per cup, parboiled cereals are more satiating than brown basmati rice. Other forms of rice hold approximately 2-3 grams of protein.
Benefits of incorporating Parboiled rice into the diet –
- Good source of Prebiotics –
During the process of parboiling steaming, the starch present in the rice transforms into a gel-like structure which when dried and hardened gets converted to resistant starch. When this compound reaches the large intestine after consumption, it tends to raise the growth of good bacteria thus elevating gut health. It is stated that resistant starch is nothing but a prebiotic.
- Less Blood Sugar spike –
Multiple studies vouch for the fact that Sella rice is responsible for fewer blood sugar spikes when compared to white rice. The reason behind this conclusion is the presence of prebiotics and protein in the crop which helps in less impact on the blood sugar level. To all diabetic people, eating parboiled rice is a safer option any day over other forms of rice. In extension, it can safely stored for the next day for consumption as its nutritional profile stand the same.
FAQ –
- How to make the perfect basmati rice?
Basmati rice cook exactly like white/ brown rice. To cook the rice just to its appropriate texture – always put double the water of the rice taken into the cooker, add 1 spoon of oil/butter/ghee, and don’t cook it for more than 20 minutes. This way, the rice will made fine, fluffy, and appealing. Make sure to not overcook it because overcooking not only destroys the texture of the cereal but also hampers its nutritional value.
- What dishes go best with basmati rice?
There is a wide array of dishes that can possibly complement basmati rice. Some of them are – coconut prawn curry, lentils, Vegetables, paneer, chicken, tofu, sambar, coconut chutney, etc. The cereal is the best utilized in kheer, Shrikhand, idly, dosa batter, jeera rice, etc.
