The word basmati means "queen of fragrance," but is popularly known as the "king of rice." The elongated and slender kernels are unique for their buttery and nut-like flavor. Once you try Basmati Rice, you won't go back to regular white rice.
Brown Basmati Rice is basmati rice with the germ and bran layers left intact. In this state most of its nutritional value is maintained, especially the B vitamins. Brown Basmati has a nuttier flavor than polished white basmati rice, and these delicate, slender long grains increase to twice their ...
Brown Basmati Rice is basmati rice with the germ and bran layers left intact. In this state most of its nutritional value is maintained, especially the B vitamins. Brown Basmati has a nuttier flavor than polished white basmati rice, and these delicate, slender long grains increase to twice their ...
Brown Basmati Rice is basmati rice with the germ and bran layers left intact. In this state most of its nutritional value is maintained, especially the B vitamins. Brown Basmati has a nuttier flavor than polished white basmati rice, and these delicate, slender long grains increase to twice their ...
This is rice kernels that have been dried completely of moisture and heated in ovens until they puff. These pale white kernels resemble rice krispies, and are used most commonly in spicy snacks and in the dessert dish murmura ladoo.
This technique of increasing the nutritional value of polished rice has been used for centuries in South India. The unhulled rice is boiled, dissolving the essential nutrients back into the rice kernel. The rice is later hulled and milled. These pale-yellowish kernels turn white after cooking.
This is rice grains that have been hulled, milled and parboiled. The kernels are then flattened by large rollers. Poha can vary in thickness; this particular kind is thick. These off-white, paper thin flakes are very light and bland in taste. This thicker variety is used ideally in deep frying ...
This is rice grains that have been hulled, milled and parboiled. The kernels are then flattened by large rollers. Poha can vary in thickness; this particular kind is thick. These off-white, paper thin flakes are very light and bland in taste. This thicker variety is used ideally in deep frying ...
