Gluten Free Basmati Rice Risotto: Creaminess and Not Stickiness

You know what the best part of being in this industry is? It’s that we just love knowing about the amazing things you do with our rice in your kitchens. In the recent past we have found ourselves asking such a big question: can a beautiful, creamy risotto be made with gluten free basmati rice? And why, in that case, do you escape that stickiness of which you are afraid?

We get it! Classic risotto is made by using high starch levels of Arborio rice to provide it with that characteristic creamy appearance. Although Basmati rice is naturally gluten-free, it possesses a significantly lower starch profile and is also characterized by beautiful separate grains. But fret not, we have unpuzzled the secret of how to get that finish of a luxurious kind—and it is very easy.

Why Is Basmati a Good Gluten-Free Alternative?

First, we should rejoice in the reason why Oscar Basmati fits in with your dietary reasons. It is gluten-free by nature and smells and tastes delicious and pushes any dish to a higher level. When you feel like a comforting bowl of risotto, you do not want to miss the flavor or texture, and you do not feel like you have been left behind in the gastronomic festivity.

The Secret to Creaminess (It’s Not Just Starch!)

Without being able to depend on starch, what is the slew? The trick is in two important steps:

• Accept the Stirring (and the Broth): This may appear self-evident, but it is a very important one. Not coaxation of starch, but an emulsion. You can make friction by pouring warm broth gradually and stirring it constantly. This grinding mechanism is what mechanically destroys part of the surface structure of the rice, and at the same time a kind of fat (butter or olive oil) and the liquid (broth) are suspended, creating a velvety suspension. And this is what makes the creaminess.
• The Game Changer (The Finish): This step is the most crucial step in your basmati rice risotto. Once the rice is cooked al dente, remove it from the heat. Add a good pat of cold butter (or vegan substitution) and a small amount of finely grated Parmesan cheese (or nutritional yeast to make it vegan). Top the pot and allow it to boil for two minutes. A resting period called mantecare (stir vigorously with butter) enables the rice to rest and fats and cheese to melt into a creamy glossy sauce. This is the method to have a creamy basmati risotto every time!

Say Goodbye to Stickiness

The greatest error that people commit is overcooking rice or insufficiency of the liquid used. The basmati is quick to cook, and the basmati is very good at holding its shape; hence, it is necessary to closely monitor it. You know when your grains are cooked but are not mushy. With the mantecare technique outlined above, you halt the cooking process as you construct the final sauce, which makes your end product an absolutely creamy meal in which the grains of gluten free basmati rice do not stick together at all.

Try this method tonight! Your creamy, tasty, and non-sticky gluten free basmati rice risotto will make us think that you are perfectly thrilled.

Happy cooking!