Basmati rice makes a perfect side dish to accompany a variety of entrees (try it in Basmati Rice with Saffron and Black-Eyed Peas). The long-grain rice, known for its delicate fragrance and nutty flavor, is widely available in grocery stores, but not all basmati rice sold has these same qualities.

The most flavorful basmati comes from India, where it's cultivated in the flood plains of the Himalayan foothills of India and Pakistan. The keys to the unique flavor are the soil in which it's grown and the aging of the rice. Aging also develops translucent milky white grains. Indian basmati ages in burlap bags for 1 to 10 years or more. Dehraduni (or Dehra Dun) is the highest grade of Indian basmati. It's usually sold in 10-pound bags in well-stocked supermarkets and Indian and Asian markets. The bag will be laeled Dehraduni along with the brand name. Some brands to look for include Swad, Elephant, Lal Quila, Daawat, Kochinoor, Topfa, Super Pari, Tiger, Nataj and Tilda. Indian basmati is more expensive than domestic, but for a special table rice, it's worth seeking out.