Table 1.

Preparation of commonly consumed basmati rice products in India.

Cereal Product	Ratio of Ingredients	Method
Boiling 1 (rice was boiled in an equal amount of water i.e., boiling by absorption)	Basmati rice to water (2:4 w/v)	Basmati rice was boiled in water for 15 min.
Boiling 2 (after boiling, extra water was drained out)	Basmati rice to water (2:7–8 w/v)	Basmati rice was boiled in an extra amount of water separately for 15 min, and then the extra water was drained out after cooking.
Frying (fried rice)	Basmati rice to water (2:4 w/v)	Wok was heated on a high flame and 10 mL of oil was used to fry rice. Then the rice was cooked for about 20–25 min.
Pressure cooking (pressure cooked rice)	Basmati rice to water (2:4 w/v)	Basmati rice was pressure cooked separately in a pressure cook (15 psi) for 10 min.