Best printers for Home

Best Mixer Grinder

Best wired Earphones

Best 43 Inch TV in India

Best Wi Fi Routers

Best Home Theatre in India

Smart Watch under 5000

Best Laptops for Education

Best Laptop for Students

Mumbai, The current account deficit (<keyword id="19962125" type="General" weightage="20" keywordseo="cad" source="keywords">CAD</keyword>) is likely to widen to 1.2 per cent or USD 11 billion of the GDP in October-December FY24 as compared to 1 per cent in the previous quarter, <keyword id="19955912" type="General" weightage="20" keywordseo="india-ratings" source="keywords">India Ratings</keyword> said in a report. In the year-ago period, CAD was 2 per cent of the GDP. A current account deficit occurs when a country's expenditure in imports is more than its income from exports of goods and services. The report further said the CAD percentage may narrow in Q4 as it sees some nascent signs of a pick-up in global economic activity which will lead to better export numbers. The global manufacturing purchasing managers index expanded for the first time in 17 months in February to 50.3. The expansion was stronger in the US and emerging economies, barring the European region, according to the report. The agency expects merchandise exports to increase to around USD 117 billion in Q4, up 2 per cent on-year, which will be a seven-quarter high. Likewise, merchandise imports are expected to touch a six-quarter high of around USD 180 billion in Q4, up 8 per cent on-year. Trade deficit will be USD 64 billion in the quarter. On the other hand, services demand has remained healthy despite global headwinds and the trend continues to be strong with the latest high frequency indicators. The global services PMI touched a seven-month high of 52.4 in February helped by both the developed as well as emerging markets. Thus, it hopes services trade surplus to sustain the record-breaking run and stand at a fresh high of USD 47 billion in Q4. Merchandise exports grew 1.1 per cent on-year in Q3 and a favourable base effect and a pick-up in demand from the US, UAE and the Netherlands helped goods exports grow after a year. However, sequentially, goods exports were down to USD 105.7 billion in Q3 from USD 107.4 billion in Q2. The top 10 items which pushed goods exports in Q3 were gold and other precious metal jewelleries, iron ore, drug formulations, biologicals, telecom instruments, aircraft, <keyword id="20931842" type="General" weightage="20" keywordseo="spacecraft-parts" source="keywords">spacecraft &amp; parts</keyword>, cotton yarn, <keyword id="19962751" type="General" weightage="20" keywordseo="basmati-rice" source="keywords">basmati rice</keyword>, buffalo meat, electric <keyword id="20931843" type="General" weightage="20" keywordseo="machinery-equipment" source="keywords">machinery &amp; equipment</keyword>, and copper and related products. Volume growth in these items ranged between a negative 38.3 per cent to 368.2 per cent and was weaker than the value growth which stood in the range of 10.2-535 per cent in Q3. On the other hand, merchandise imports rose to a year's high of USD 176.2 billion in Q3 led by imports of intermediate and consumer durables which were at a record high of USD 40.23 billion and a five-quarter high of USD 39.58 billion, respectively. However, goods imports were up by only 0.1 per cent in Q3 as primary goods contracted by 11.2 per cent.

Current account deficit in Q3 may widen to 1.2%, improvement likely in March qtr: India Ratings

<ul class="summary-list"><li>Basmati <keyword id="13726" type="PERSON" weightage="60" keywordseo="rice">rice</keyword> is known for its fluffy texture, floral aroma, and unique nutty taste.</li><li>You can make basmati rice on the stovetop, in an Instant Pot, or in a rice cooker.</li><li>Regardless of the <keyword id="27178" type="ORGANIZATION" weightage="60" keywordseo="cooking">cooking</keyword> method, rinsing and soaking the rice first will yield the best results.</li></ul>Basmati rice isn't just one of the most popular varieties of rice across the world - it's also the longest grain rice in existence. And its unique qualities don't stop there: basmati rice is also known for its light and airy texture, floral aroma, and nutty flavor. According to <a href="https://www.ice.edu/">Institute of Culinary Education</a> chef <a href="https://www.chefpalakpatel.com/about/" target="_blank" rel="noopener">Palak Patel</a>, authentic basmati rice also has a distinctive sheen to it and is tapered towards the end. Today, basmati rice is typically grown in India (especially the foothills of the Himalayan mountains), Nepal, and Pakistan. It's believed to have been <a href="https://www.iatp.org/news/basmati-developed-at-least-250-years-ago" target="_blank" rel="noopener">developed by farmers in India and Pakistan</a> at least 250 years ago. Fittingly, the name seems to be <a href="https://link.springer.com/article/10.1007/s40003-011-0011-5" target="_blank" rel="noopener">derived from the Sanskrit words</a> for "possessing" and "fragrance." One thing that sets basmati rice apart from other long-grain rice is that it's typically aged for nine to 18 months in order to reduce the moisture content and intensify the flavor, aroma, and other cooking characteristics.You'll know a quality basmati rice by its color, says Patel, since the aging process also changes its hue to a very light brown color.Basmati rice is most common in Indian cuisine, but it works just as well in pilafs and salads as it does with curries and braised meat dishes. Here's how to cook this fluffy, fragrant rice for the best results.<h2>Quick basmati rice to water ratios</h2><ul><li>Stovetop: 1 cup rice to 1.25 cups water</li><li>Instant Pot: 1 cup rice to 1.25 cups water</li><li>Rice cooker: 1 cup rice to 1.5 cups water</li></ul><h2>How to cook basmati rice on the stove</h2><div type="image" title="A bowl of raw basmati rice" height="1264" width="1685" msid="84877090" hostid="261"></div>For every cup of basmati rice, you'll need about 1.25 cups of water. <ol><li>Rinse the rice. Place the basmati rice in a fine-mesh sieve or strainer and rinse it gently under cold running water. </li><li>Bring a pot of water to a boil. Add salt to taste. Patel also suggests adding a small amount of coconut oil or ghee, but this is optional.</li><li>Cook. Pour the rice into the pot and once it comes back to a boil, cover the pot and reduce the heat to a simmer for about eight minutes. Taste test the rice to ensure it's cooked through and tender.</li><li>Cool the rice. Drain any excess water immediately and spread the rice on a baking sheet to cool so the grains don't stick to each other. At this stage, Patel recommends adding some additional oil to coat each grain.</li></ol><h2>How to cook basmati rice in an Instant Pot</h2>For every cup of basmati rice, you'll need about 1.25 cups of water, the same ratio as on the stove. <ol><li>Rinse. Run the basmati rice under water until the water runs clear.</li><li>Cook. Add the rice, water, salt, butter or oil, and desired aromatics to the <a href="https://www.insider.com/instant-pot-rice">Instant Pot</a> and set the <a href="https://www.businessinsider.com/best-pressure-cooker-instant-pot" target="_blank" rel="noopener">pressure cooker</a> to six minutes on high.</li><li>Wait. After the six minutes is up, wait an additional 10 minutes for the pressure to naturally release, then remove the lid. </li><li>Cool. Remove the rice from the Instant Pot so no extra moisture gets into the rice. Lay the rice on a baking sheet so the grains don't stick together, then fluff it gently with a fork.</li></ol>Quick tip: You can also use a <a href="https://www.businessinsider.com/best-rice-cooker" target="_blank" rel="noopener">rice cooker</a> to make basmati rice, according to Patel. Remember to rinse it first, increase the ratio to 1.5 cups water for every cup of rice, and add any desired seasoning and/or fat before cooking.<h2>Tips to spruce up your rice</h2><div type="image" title="A bowl of rice pilaf with raisins and cashews mixed in" height="1414" width="1885" msid="84877091" hostid="261"></div>For extra fluffy and flavorful basmati rice, heed the following advice from Patel.<ul><li>Soaking your rice in cold water for 10 to 15 minutes before cooking it can reduce the cooking time because the grains expand and absorb some of the water. If you soak it, be sure to decrease the ratio to 1 cup of water for every cup of rice.</li><li>To make a pilaf, replace some or all of the water with chicken or vegetable stock.</li><li>Bay leaves, cardamom pods, star anise, curry leaves, turmeric, cinnamon sticks, and cumin all make excellent flavor enhancers for basmati rice. Sauté them in oil before adding the rice and water to the saucepan and bringing it all to a boil.</li><li>Sautéd carrots and peas, as well as toasted cashews, can add both color and texture when stirred into the rice.</li><li>If you'd like to use herbs, such as chopped basil, flat-leaf parsley, or oregano, stir them in once the rice is done cooking.</li><li>For even more flavor, cook some onion, garlic, and ginger in a pot coated with oil. Toss in your uncooked rice and coat it in the mixture. Then, pour in the water/broth, bring the rice to a boil, and simmer until the rice is tender.</li></ul><h2>How to store and reheat basmati rice</h2>Patel doesn't recommend freezing basmati rice, as it can compromise the texture. However, it can be refrigerated for up to one week stored in an airtight container. While Patel says microwaving is the best way to revive basmati rice, you can also steam it on the stove, though this method will take longer. No matter which route you choose, Patel advises adding a few tablespoons of water to the rice before reheating it to ensure it doesn't dry out. Gently break up any clumps of rice with a fork first.If you decide to use the microwave, cover the dish with a damp paper towel, and cook it on high for one to two minutes, depending on how much rice you're heating up.To reheat the rice on the stovetop, heat it in a covered saucepan over low heat, stirring occasionally. <h2>Insider's takeaway</h2>Basmati rice is particularly fitting for Indian dishes like biryani and tikka masala, but it's also versatile enough to serve with a range of meat, seafood, poultry, and vegetables, and makes a flavorful base for pilafs.The most important step of cooking basmati rice is to rinse it beforehand, as this helps to get rid of any excess starch on the surface that might cause the rice to stick together. Soaking the rice is optional, but will shorten the cooking time and may help the rice absorb seasonings and sauces better.When it comes to leftover basmati rice, your best bet is to store it in the refrigerator and reheat it in the microwave.<a data-type="60e4a9f3654b0259994df87b">How to cook rice on the stove or in the microwave</a><a data-type="60fb1425f1315a085968f36f">How to make foolproof rice in an Instant Pot</a><a data-type="5acb8cbcf41c7819008b4c64">The 4 best rice cookers in 2021</a><a data-type="59920009b0e0b5da098b4c57">The best Instant Pots and electric pressure cookers we tested in 2021</a>

Basmati rice: How to cook and store the popular grain

Chennai, Mar 9 () Madhya Pradesh's attempts tojoin the elite 'Basmati' league has failed once again as theMadras High court has dismissed the state's plea seekinggeographical indication (GI) tag for Basmati rice grown inareas falling under the state.A division bench of Justices R Subbiah andC Saravanan also refused to quash an order passed by theIntellectual Property Appellate Board (IPAB) granting GIcertificate for basmati to Agricultural and Processed FoodProducts Export Development Authority (APEDA).The court noted that for a same produce, two GIcertificates of registration cannot be issued and preciselythat is the reason why Madhya Pradesh has approached thecourt."At the same time, we have to observe that thepetitioners have an alternative and efficacious remedyavailable by filing an application to the registrar of trademark seeking to cancel or vary the GI certificate issued toAPEDA," the bench said.The issue pertains to an order passed by IPAB on February5, 2016 granting GI certificate for basmati in APEDA's favour.Aggrieved, Madhya Pradesh contended that such GI tagcannot be awarded to APEDA as some regions falling under MPwhich also produce Basmati has been omitted in the listprovided by APEDA.However,the IPAB rejected its claim observing that thedocuments and evidence filed by Madhya Pradesh show theimportance, special characters of rice cultivated in the statebut not Basmati cultivation in the traditional growing area.Challenging the rejection and the order granting GI forbasmati in favour of APEDA, Madhya Pradesh moved the presentappeal.In May 2010, GI status was given to basmati grown onlyin Punjab, Haryana, Delhi, Himachal Pradesh, Uttrakhand andparts of western Uttar Pradesh and Jammu &amp; Kashmir.Madhya Pradesh moved a statutory opposition demandingthat its 13 districts be recognised as traditional basmatigrowing regions.The 13 districts of Madhya Pradesh which have beenexcluded from the tag are Monera, Vidisha, Bhind, Raisen,Gwalior, Sehore, Sheopur, Hoshangabad, Datia, Jabalpur,Shivpuri, Narsinghpur and Guna.According to Madhya Pradesh, these 13 districts hadbeen growing basmati for several decades and they were locatedin the Indo-Gangetic plains having climatic conditionfavourable for cultivation of basmati. Non-inclusion of the state in the basmati growingareas would have an adverse effect on the lives of farmers whomainly depend upon basmati cultivation, it said. BN BN

Madhya Pradesh plea seeking GI tag for Basmati rice dismissed

<ul class="summary-list"><li>Long-grain white <keyword id="13726" type="PERSON" weightage="60" keywordseo="rice">rice</keyword> is not as difficult to cook on the stove as it may seem.</li><li>Be sure to rinse excess starch off the rice first and remember the 2:1 water to rice ratio.</li><li>After your rice is boiled, let it steam and fluff it with a fork to ensure a lighter texture.</li></ul><keyword id="27178" type="ORGANIZATION" weightage="60" keywordseo="cooking">Cooking</keyword> rice can be intimidating, and it may take several tries to get it right. But once you've perfected it, fluffy white rice is a versatile foundation for a global array of flavors. It's easy to cook white rice on the stove or microwave if you don't have a rice cooker. Chef George Chen, founder of San Francisco's premier Chinese <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> emporium <a href="https://chinalivesf.com" target="_blank" rel="noopener">China Live</a> shares his tips on how to consistently cook rice. Chen imports WuChang organic rice from the Heilongjiang area in China's northeast, favored by ancient royalty, as well as Champion rice from Taiwan, but his tips will work just as well with any long-grained rice variety.<h2>Before you get started</h2><ul><li>Choose your rice type: There are many different types of rice, ranging from short to long-grain, including Arborio, basmati, black rice, red rice, sticky rice, jasmine, and many more. Here, we focus on cooking basic long-grain white rice, including Texas long grain and jasmine, which are most commonly used in the United States.</li><li>Rinse your rice: In Chinese culture, Chen says that three rinses is standard practice. He rinses three times so that the water is clean and clear. This removes excess starch from the outside of the grains helping to prevent gummy or sticky rice.</li><li>Know the rice to water ratio: Lay your palm flat on top of the rice and the water should just barely cover the top of your hand. More generally, there should be about an inch of water over top of the rice. Chen says that shorter grain rice requires more water than long grain rice. The exact ratio depends on the rice type and cooking vessel. For long-grain white rice, aim for a 2:1 water to rice ratio.</li><li>Portion properly: 1 cup of raw rice becomes 4 cups of cooked rice. Aim for 1 cup of raw rice for every two people, which will equate to two bowls each. Any leftover rice is perfect for making congee or fried rice the following day. </li></ul>Quick tip: <a href="https://www.businessinsider.com/best-rice-cooker" target="_blank" rel="noopener">Rice cookers</a> are the most consistent way to cook rice because they automatically shut off once the water has been absorbed. You can also use rice cookers to cook other grains, so they're a worthwhile, versatile investment. <h2>How to cook rice on the stove</h2><div type="image" title="White rice in a strainer being rinsed in the sink" height="1416" width="1888" msid="84190708" hostid="261"></div><ol><li>Wash the rice until the water is clear. Two to three rinses should do the trick. This removes excess starch and prevents the rice from being gummy.</li><li>Combine room-temperature water and rice. Measure the needed amount of water in a small Dutch oven or heavy pot with a solid, heavy lid to keep the steam in. Long-grain white rice usually requires around a 2:1 water to rice ratio, so if you're boiling 1 cup of raw rice, use 2 cups of water.</li><li>Bring water and rice to a boil. Once the water comes to a boil, immediately cover and turn the heat to a low simmer. Chen says that Texas long grain rice typically takes a little longer than jasmine rice to cook.</li><li>Let the rice cook undisturbed. Don't stir the rice and try not to peek. Letting the steam escape will cause the rice to dry out and result in undercooked rice.</li><li>Look for visual cues that the rice is done. Throughout the cooking process, you'll see lots of steam escaping from under the pot lid. When the steam is almost gone you know it's ready. This usually takes 16 to 20 minutes. You can taste now to make sure the rice is cooked through.</li><li>Let it steam. Turn the heat off and let it steam in the residual moisture for 10 minutes for a soft, fluffy texture.</li><li>Fluff with a fork. This separates the grains and prevents clumping, making your rice light and airy. Your rice is now ready to serve.</li></ol><h2>How to cook rice in a microwave</h2>Microwaving rice might save time, but Chen is a traditionalist and does not recommend it. If done incorrectly your rice could easily end up harder and less fluffy. That said, if you follow these instructions, your rice will still turn out pretty well, and you may not even be able to tell the difference. If saving time is your priority, give microwaving a shot. <ol><li>Wash the rice. Rinse rice until the water runs clear, just like cooking it on the stove.</li><li>Add rice and water to a microwave-safe bowl. Use enough water to cover the rice by about half an inch. A fairly wide, shallow container works best and ceramic is better than plastic.</li><li>Season gently. Add a little olive oil and a pinch of salt to taste, then stir lightly with a spoon to mix oil and salt.</li><li>Microwave in stages. Microwave on full power for five minutes with a lid on top of the container, but not sealed tight, allowing steam to escape. A lot of the water should be boiled off by this point, but it shouldn't have dried out. If the water is all gone, add a little more. Then, microwave at half power for another 15 minutes.</li><li>Let it steam. Let rice rest in the microwave for another five minutes. Don't open the door or all the steam will escape.</li><li>Fluff with a fork to break up any clumps. Now your rice should taste, look, and smell just like it would off the stove.</li></ol>Quick tip: Cooked white rice is good for four to five days refrigerated in an airtight container.<h2>Troubleshooting tricky rice</h2>Rice is stuck to the bottom of the pan: Rice can stick if the starch wasn't properly rinsed off before cooking, you used too little water, or your lid was not tight-fitting enough. If you find the rice is stubbornly stuck, close the lid tightly and let it continue to steam. Add a tiny bit more water if necessary. The steam will help loosen the rice.Rice is gummy: Chen says this happens when you peek too often to check on the rice and let steam escape. Or if you don't add enough water to begin with. This can also happen if you don't wash your rice thoroughly.The bottom is burnt: This can happen if you cook the rice too long on the stovetop, if the heat is too high or if you didn't add enough water. Burnt rice can be especially difficult to clean off a pot.Rice is too wet: You added too much water, or you didn't cook it long enough.Rice is clumpy: "Rice should not be clumpy unless you are throwing in old used rice with fresh uncooked rice," Chen says. Rice should cook evenly unless the heat is applied unevenly. <h2>Insider's takeaway</h2>Long-grain white rice is the most popular rice in the United States and it can be cooked on the stove or in the microwave if you don't have a rice cooker. Cooking rice on the stove takes more careful monitoring, while the microwave method is more prescriptive.Depending on the type of rice used, the cooking vessel and the method used, you'll need to make slight adjustments in cooking time and ratio of water to rice. It may take a little trial and error, but after you've successfully cooked rice, use the same vessel to cook your rice each time for consistent results.<a data-type="601458bce1cc5c36143e751d">7 ways to use chili crisp, according to professional chefs</a><a data-type="5acb8cbcf41c7819008b4c64">The 4 best rice cookers in 2021</a><a data-type="60b6a00bc29eae17a2328497">How long to boil eggs so they turn out perfectly every single time</a><a data-type="609983f6bac7614ebd4b5d9b">How to grill salmon to flaky, tender perfection - plus tips to prevent sticking</a>

You Searched For "basmati rice" and got 4 results

Current account deficit in Q3 may widen to 1.2%, improvement likely in March qtr: India Ratings

PTI

Basmati rice: How to cook and store the popular grain

Rebecca Strong

Madhya Pradesh plea seeking GI tag for Basmati rice dismissed

PTI

How to cook rice on the stove or in the microwave

Amber Gibson

Popular Keywords

Buying Guides