Commis,

many thanks - will see if i can get the book via library (i'm not that keen on the subject to buy anything).

the UK packaged did not have any useful information on the packaging to distinguish between the top notch and poor. i need to continue the read up on the UK mills. 1st impression is they don't seem to want to say what rice variety goes into each product - hence the alarm bell as they deal in the full spectrum of rice quality.

Secret Santa,

i'm not going for the tilda either. any producer who has that much to say leaves me questioning why, particularly after the chenab experience (promising much yet delivering far below it's promise).

chinois,

many thanks for the links. the basmati.com site is v.good generally.

i've pretty much given up going any further - at the end of the day u need to be able to open the packet up and view the rice (u can't rely on what the packaging says or the brand or the country of origin).

i have learnt that it's the "chalkiness" that i don't like. but this is not listed on any packageing. neither is the amylose content (which is key to the texture).

i've also realised that quite a few of the basmati rices don't have any aroma (at all).

in short my tack going fwd i'm looking for:
1) extra long or super
2) aged
3) a grain length of ~7.45mm

there does not seem to be any direct way of pinning these requirements down to individual brands and hence there will continue to be hit and miss to some extent  when buying something new.

qprbob,

does the "par boil" mean it's already part cooked? i've not come across it.

the tip on soaking the rice is something i sometimes try (not always any better but i think my main dislike is the chalkiness in the texture when eating). i did look for the "Dawn" brand on my last trip but alas not stocked.

i have not tried the new stuff (Zebra) yet and finding ways of using up the old so i'm happy at the mo and armed with what we've discussed feel i am better aware to avoid the poor stuff in the future.

the whole subject seems a bit of a doggy area for sure.

best wishes

Jerry,

If it's "parboiled" or "easy cook" or "converted" rice, then it's parboiled before being milled (by steaming under high pressure, apparently) making the grains harder and much harder to break down, overcook and become stodgy.

It may also help you with reducing the "chalkiness" (starch I guess?) you describe.

Hi All, i am a complete nw beginner to this site and I have found some great tips. (the base)I never knew about but my african friend cooks her fish with a similar base and technique i:e blending and boiling garlic ginger onions and tomatoes, ect... The taste is delicious...
So I tried a base today but it never tasted as good as my own style curries which lean more on the traditional. However i will keep trying...
One thing I noticed was this post on basmati rice. after  researching up on the net it appears there are a lot of phoney  basmati rice out there. apparently if it has "super" int he label I am afraid this is a genetic hybrid and not of the original patent. although if there is the original thing it reains to be seen. As the oficial recognised ones seem also to come from an original stock seed but may have been altered at some point down the line to produce more grains perhaps..
Anyway Ranbir basmati which comes from that region in pakistan Jammu is meant to be an official recognised one.

Anyone know where one could get some ?
I recently used Kohinoor and steamed it as I usually do and it was lovely, flavour texture, elongated separate grains. Rinsed well without soaking. Heat off after 15 mins on low and staeamed in own heat with lid on.
Any help would be great.
Also if anyone has any great dal recipes. Im longing for that lovely taste I had in a curry house  in India when over there, where the locals ate and not the tourists (except me and partner) the one with smokey dal taste and caramelised onions..to die for..

greatly appreciated any help and tips thanks.