Ayurvedic Effects
- Tridoshic food
- Shita Virya (cooling)
- Vata ↓
- Pitta ↓
- Kapha ↓*
*Although basmati is tridoshic, some Kapha types may experience heaviness after eating due to a slow, sluggish digestive fire (Manda Agni). For this, a less starchy grain such as quinoa may be a better option.
Contraindications
Basmati rice is generally best for Vata and Pitta types and may increase Kapha in excess. Individuals that are experiencing symptoms of a sluggish digestion or slow metabolism may experience heaviness or sleepiness after eating and should avoid if this occurs.
General Directions
- Rinse the rice well before cooking.
- Boil 2 cups of water in a medium sauce pan. Once boiling, reduce the heat to low and add in the rice, 1 teaspoon of ghee or oil (optional), a pinch of salt (optional), and a pinch of freshly ground black pepper (optional).
- Cook, mostly covered, over a low heat for 12 minutes, stirring every 5 minutes.
- At 12 minutes check on the rice and continue to cook until almost all of the water is gone. Once this occurs, turn off the heat but leave the pan on the hot burner. Add in an additional teaspoon of ghee or oil (optional), stir, and cover. Let the rice sit for at least 5 minutes to allow any leftover water to absorb and the rice to fluff up.
- Serve as a side dish to any dal, veggie sauté, or recipe of choice.
Pairs well with:
Recipes with basmati rice:
Ingredients
Organic*, Indian-grown basmati rice
*Please note that although the rice is USDA organically sourced, as a small business we are not currently a certified organic facility.
Dalen Rana –
I know it sounds weird because its just rice, but this is by far my favorite rice. I can’t find anything that compares at Vitamin Cottage or even the Indian grocery store I shop at. I use this rice for everything as its easily digestible, cooks fast, and the texture comes out perfect every time.