Aged basmati rice : Learning how to prepare paella for the Spanish farewell?

If you have ever sat down at a seaside bistro in Valencia, you know that a perfect paella was not only a meal but an experience. The gold color, the fine smell of saffron, and above all the squashiness of the rice make it a legend. We, at Kuber Agro, the parent company of Oscar Basmati Rice, are sure that tradition is important, but where you may have your much-anticipated paella is in your pantry.

Today, we are getting into the reasons as to why old-fashioned Basmati rice is our new unlikely savior that opens the door to that Spanish touch in your kitchen.

The Secret of the Texture: No Mush Allowed

The largest difficulty in the preparation of paella is the mush factor. Ordinary white rice tends to give off excess starch and leave your colorful meal as a thick porridge. Really, it is essential to use grains that are separate, hard, and able to absorb the abundant broth and not to crumble.

Our old Basmati comes in there. Due to the aging of the rice for up to two years, there is an automatic decrease in the moisture content. This procedure increases the strength of the grain. Cooking it, the grains do not stick to each other but rather stand upright and absorb the very last bit of the taste of the seafood and chorizo.

Devouring Essence of Spain

A perfect paella has the capacity to retain flavor. The rice is like a sponge, whether you are working with a traditional seafood combination or an extra-rich meat one. Aged Basmati rice is permeable to absorb the garlic, peppers, and saffron so that every bite is a taste bomb.

Worthy of Note: To achieve that desirable socarrat, the crispy, caramelized crust of rice at the base of the pan, it is a game-changer to use older grains. They can be toasted very well and will not get burnt easily.

Why Aged Basmati Rice by Oscar Basmati?

We are proud of our crops at Kuber Agro. Oscar Basmati Rice is not just a side dish but a high-quality ingredient that is perfected to suit people who enjoy cooking. Selecting old grains, you are choosing a longer, fluffier product, which resembles the bite of the old Spanish Bomba rice and gives the additional dish a light, nutty flavor.

Bringing It All Together

Learning paella does not involve a culinary school; it needs the right background. Using high-quality aged Basmati rice means that you get to keep your grains separate, tasteful, and cooked to perfection every single time. It is a simple replacement that gives professional results.