Indian basmati rice while still in its husk (rice paddy) are first soaked, partially steamed, dried and milled to make light yellow-amber color parboiled rice.
Parboiling allow to absorb nutrients of rice and rice is cooked into a firmer, less sticky rice than regular basmati rice.
- In a sauce pan add 2 1/4 cups of water/ Cup of washed & rinsed rice, add 1 tsp salt (optional)
- Stir lightly, bring to a rolling boil, lower the heat, cover with lid and simmer for 20 minutes.
- Turn off the heat, let the rice steamed in the covered pot at least another 5 minutes or until the rice has absorbed the liquid.
- Drizzle a little butter or ghee into the rice (optional), fluff the rice with a fork and serve hot.
1 Cup of Rice will yield: 2 1/2 cups of cooked rice.
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