The colour of Basmati is translucent, creamy white. Brown Basmati Rice is also available but the most commonly used is white Basmati. The grain is long (6.61 – 7.5 mm) or very long (more than 7.50 mm and 2 mm breadth). The length-to-width ratio is another criterion to identify Basmati rice. This needs to be over 3.0 in order to qualify as Basmati. It is considered one of the best varieties of rice.
Basmati generally comes as dry, separate grains. Upon cooking, the texture becomes tender but remains firm without splitting, and it is non-sticky. The rice elongates almost twice upon cooking but does not fatten much. The aroma is also significant.
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