There are wide popular rice varieties worldwide, and people have their preferences. Some like Sella rice more, while others find Basmati Rice better. In this article, let’s discuss the benefits of both types of rice by comparing Sella Basmati Rice vs Basmati Rice.
Authentic Basmati rice is undoubtedly the best variety of long-grain rice worldwide. However, health-conscious people prefer brown basmati rice. They find it one step ahead of regular basmati rice Indian because besides being the healthiest form of rice, it has all the good qualities of true Basmati.
Basmati rice is of three types – White, Brown, and Parboiled. White Basmati rice is low in carbohydrates and calories, which makes it ideal for blood sugar control, while brown basmati rice is good for people with diabetes because it contains more fiber, Protein, and nutrients. On the other hand, Parboiled basmati rice contains the highest amount of nutrients and starch.
Gluten-free Basmati rice
Health conscious people should be happy because basmati rice is gluten-free. Basmati rice is available in both brown as well as white varieties. It’s aromatic rice that becomes fluffy after cooking. The nutrition profile of basmati rice is similar to jasmine rice. Australians are very fond of white or brown basmati rice because they don’t contain traces of arsenic.
Which is the best Indian basmati rice in Australia?
In the last few decades, there has been a lot of emigration of Indians to Australia. Not only native Indians but even from countries such as the USA, Canada, and the UK, many Indians have made Australia their new home. People from India have entered different fields in Australia, such as business, politics, judiciary, medicine, academia, science, and performing arts.
As per the Australian Bureau of Statistics (ABS) 2021 census, 783,958 people have declared their Indian background, which is 3.1% of the Australian population. Besides, many Chinese, Greek, Pakistani, and Turkish in Australia prefer rice. Moreover, Australia is a country of emigrants because almost 75% of people come from other countries.
Rice production in Australia
Australia’s climate, soil, and water differ; growing Basmati rice takes work. Therefore, rice production in Australia fluctuates significantly, reflecting water availability and the prices of other crops. It would be best to have a typical soil and climate to grow the best variety of Basmati rice.
Rice in Australia is mainly shown from October to December, and harvesting occurs from March to May in southern New South Wales. It’s a relatively minor crop in Australia and contributed around 0.4% of the total value of agricultural production in 2017–18 (ABS 2019a). However, the bulk of the rice production in Australia is for medium grain, which it exports to other countries. It is the primary reason for the popularity of Indian brown Basmati rice in Australia.
Basmati is the King of Rice
Basmati has its origin in the Hindi language. The word contains Bas and Mati. Bas in Hindi stands for aroma, while Mati means virgin. Basmati rice cultivation began in 1933 at the Agricultural research station in central Punjab. The variety further developed into the Super Basmati rice variety in 1996. It’s famous for its long grain length and rich aroma, especially if you procure it from the Kallar area of Punjab.
The nutty taste and unique texture of Basmati rice Indian make it the most popular base for rice dinners. Basmati rice has both brown and white varieties. Unlike white rice, brown basmati rice is a bowl of whole-grain rice since it contains a germ and bran coating. You must carefully follow the cooking process to make a delicious dish of true Basmati rice.
Why is Sella Basmati Rice famous in Australia?
Rice consumption among Australians has been rising in the last few years. However, Australia is not known as a significant rice-producing country and needs more rice to fulfil its demands. Most of their requirements are met by importing the best basmati rice from India, Sri Lanka, and Pakistan.
Although you find every type of rice in Australia, people prefer Sella Basmati rice because it’s packed with fibre, vitamins, and minerals. Moreover, it has a lower GI than white basmati rice. The fibre in the Sella Rice makes it easier to maintain a healthy weight and keeps sugar in control. It has made Sella Basmati rice Indian a number-one choice for people with diabetes.
In the last few decades, many people of Indian origin have immigrated to Australia. The number not only includes native Indians but even those who came from countries such as the USA, Canada, and the UK and chose Australia as their new home. Indians constitute a powerful demographic in Australia by joining diverse fields like medicine, science, politics, business, judiciary, academia, and performing arts.
As per the Australian Bureau of Statistics (ABS) 2021 census, almost eight lakh people have declared their Indian background, constituting 3.1% of the Australian population. Besides, many Chinese, Greek, Pakistani, and Turkish people are also settled in Australia and are primarily rice-eating people.
Rice production in Australia
Unfortunately, Australia’s environment, dirt, and water are entirely different; therefore, producing a good variety of true Basmati rice is challenging. It would be best to have a typical soil and climate to grow superior-quality Basmati rice. The rice production in Australia is not consistent, and they have no option but import rice from countries like India, Pakistan, and Sri Lanka. In Australia, the showing takes place from October to December, while the harvesting happens from March onwards in New South Wales.
How to Cook True Basmati Rice?
We all know that quality of Basmati rice is important, but equally important is the method of cooking. To enjoy Basmati rice, it’s important to follow the right cooking process.
Ingredients: 1 cup brown basmati rice and table salt
Directions
Take a medium size saucepan with a tight-fitting lid. Now put a cup of brown basmati rice, 2 cups of water, and ½ teaspoon of table salt.
Bring it to a boil and stir once, cover the pan, and reduce the flame to low. Let it simmer for another 25-30 minutes or until the entire water has been absorbed by the rice. During cooking, don’t lift the lid or stir!
Finally, remove the saucepan from the burner and let it cool for 5 minutes. It’s ready to be served.
