This wholegrain fragrant rice is traditionally grown in the foothills of the Himalayas. Its grains are longer than regular rice, and lengthen further during cooking. The light nutty flavour and dry fluffy texture of brown basmati rice makes it great for curries and sauces.

To cook: Rinse under running water then drain. Add 2 cups of water to every cup of rice and bring to the boil in an uncovered pot. With the lid on, reduce heat to simmer for 20 minutes. Turn off heat and let stand for 10-15 minutes.