What is it?

Brown basmati is the same as white basmati rice except that it’s unmilled, so its long, needle-shaped grains retain all of their bran and germ.

Cooked, it’s slightly chewy with a light, nutty flavor, tender yet separate grains, and a wonderful fragrance (basmati means “queen of scents” or “pearl of scents” in Hindi).

Basmati rice is primarily grown in northern India and Pakistan, but some is also grown in the United States; most brown basmati is domestic.

Don’t have it?

Use long-grain American brown rice.

How to prep:

Soak it before cooking so it can absorb some water and soften a bit; the grains will be less brittle and prone to breaking that way.

How to store:

Keep in an airtight container in a cool, dark place for up to 6 months.

Recipes

• 
  Recipe

  Vegetarian Rice Bowl with Grilled Eggplant and Soft-Cooked Eggs

  Soft, runny egg yolks mix with a simple vinaigrette to make a rich sauce for this meat-free meal.

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  Recipe

  Chinese Black Pepper and Shrimp Fried Rice

  You might be surprised at just how much heat freshly ground black pepper can bring to this dish. Green cabbage, corn, and cucumber add freshness and crunch.

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  Recipe

  Bangladeshi-Style Kitchri

  Kitchri (also known as khichuri or kitcheree) is a homey, comforting, lightly spiced rice and lentil dish originally from India. The lentils—or dal—tend to melt into the rice, thickening the…