Royal - Naturally Aged Authentic Long Grain Indian White Basmati Rice - 15 lbs

El producto es muy Caro

Excellent scent, taste and lovely looking long grains. Very nice. The texture and sturdiness is just right to complement any cuisine; but, imo, it is most especially well sited for Indian cuisine.

This rice smells good and taste great I have a mini rice cooker and use a small amount of minced garlic (teaspoon) and olive oil and some salt and it comes out perfect.

Good quality white basmati rice sourced from the foothills of the Himalayan Mountains, which is considered the authentic region for true Basmati. The packaging comes in 15lb durable bags with seal at the top to protect against bugs. the appearance is on the high-quality side and are long, fluffy and non-sticky grains. it's is easily to prepare - cook time around 15-20 min in the rice cooker. it's typically used to pair with Indian cuisine, but it can also pair nicely with other east and southeast Asian cuisines.

We bought this rice for the first time recently due to the great pricing from Amazon. I come from the land of Basmati Rice so I am not new to long grained and flavorful rice. This is good rice, although not the best. On a 10 point scale I would rate it between 6-7. It has good flavor and the grains are medium-long. Here is a quick and efficient method to cook this rice to near it full potential where every grain will achieve maximum length and yet remain separate without sticking - you can even blow the grains away with a huff and a puff :) *Cooking Instructions for fluffy white rice* 1.Measure out any quantity of rice that you desire to cook into a (preferably steel) pan. 2.Make sure that the pan is large enough that the (dry) rice sits below 1/4-6 mark. 3.Rinse the rice with cold tap water atleast 5-6 times. You can shake the rice gently using your fingers to get the most of the powered starch out. 4. Fill up the pan with cool tap water ( 1 part rice to 5-6 parts water). 5. Add a spoon of salt and oil/ghee. (Sometimes I even use olive oil in a pinch) 6. Put the pan on a stove at full and let the water come to a boil. 7. Once the water starts to boil, turn the heat down to low and put on your timer for 7 minutes (6 if you prefer andante) 8. Once the timer goes off, remove the pan from the stove, and gently (carefully) pour out the excess remaining water into the sink. Use a pot lid if possible. 9. Rinse rice with cool water once or twice to stop the process of further cooking and remove any remains starch. (do not stir with spoon to avoid the grains from breaking). 10. Enjoy your rice. This method will ensure that once cooked, you can literally blow away the individual grains of rice from your plate if you blow hard :) If you prefer to cook this rice the Punjabi way then follow instructions below. 1 Heat 2 Tsp oil/ghee in a pan. 2. Add some cumin seeds (per quantity of rice you intend to cook - half tea spoon for every cup of uncooked rice) 3 Slice some onion into thin long slices and add that to the pan as the cumin seeds start to brown lightly. 4 Stir onions occasionally on medium heat until they turn light golden 5. In a separate pan measure rice and wash it in running cool tap water 4-6 times to remove powdered starch. 6 Drain water and add washed rice to the pan on the stove (on top of golden brown onions and cumin seeds) 7. Add exactly twice the amount of water as rice ( 1 cup rice 2 cups water). 8. Cover and let boil on medium heat - check occasionally to see if the water has evaporate away (about 5-7 minutes) 9 Test by inserting a table knife into the rice. If it comes away wet then wait a bit longer. Else turn off heat and uncover rice for a bit to cool off 10 Enjoy aromatic, lightly browned and flavorful rice.