The Magic of Aged Basmati Rice

by Vaibhav Pandya General Manager at MISHTANN Foods Limited

All grains, as they get older, tend to lose their quality and value. But with Basmati and other types of rice, it is the completely the opposite!

Basmati rice gets better and better as it gets older. And there are reasons to it. Basmati rice grains when harvested fresh, are sticky. That's because they are yet not completely dry and because of this they cannot absorb water when you cook them. Now in case of rice grains, the more they absorb water, the more fluffier they will become. This does not happen with new rice grains.

Basmati rice grains as they grow older, they lose all the moisture content and become completely dry and no longer remain sticky. This leads to their absorbing more water and become longer and more fluffier. And is it or is it not that rice look great, they taste awesome and they bear a divine aroma when they are fluffy and every grain is distinct from the other? But the question is how ld should it be to get the best of it.

Basmati rice is preserved for anywhere between 2 to 3 years. It is required to be stored and maintained in such a way that it is protected from rodents and bugs. And this is the reason why the price of aged basmati rice is higher.

Many brands offer aged basmati rice in the market today. Mishtann, among them is a leading brand and has the best premium quality basmati rice on offer. Mishtann sources basmati rice directly from the farmers in the foothills of Himalayas which is the only place where Basmati rice is cultivated. Mishtann Snowflake Aged Rice and Mishtann Pristino Aged Rice are the two Indian products that are in high demand these days because of rising awareness about the benefits of consuming aged rice.

Old is gold is a cliched saying we've heard far too often. But it is absolutely apt when it comes to Snowflake Basmati and Pristino Basmati rice products.

Now that we have unraveled the mystery of how aged rice is superlative, taste it to experience the magic of taste and aroma.