Description

Himalayan Rice is the finest quality with extra-long grains with aromatic flavor. Our Basmati rice is truly authentic and from the foothills of the Himalayas. It is not sticky like other varieties of rice. The grain stays separate when cooked, allowing sauces to coat each grain with flavor. Traditional Basmati rice absorbs less water while cooking, which is why it makes such delicious dishes. Himalayan Chef extra-long grain Basmati rice will add superior taste and perfection to every dish. Basmati rice can be used instead of ordinary rice in any recipe such as paella and fried rice and will add its distinctive unique to every meal. Basmati rice is typically used in pulao, curries, pilafs and Biryani as well as in many other cultural dishes. The lovely long grain can be coated or topped with sauces, spices, herb and seasoning as a main or side dish. Store in a cool dry place. Haccp certified Himalayan authentic Basmati rice best taste in the world.
Himalayan Extra Long Grain Basmati Rice, from the foothills of the Himalayas, is of the finest quality with extra-long grains and a lightly spicy nutty flavor and floral aroma. It is not sticky like other
varieties of rice. The grains stay separate when cooked, allowing sauces to coat each individual grain with flavor. Traditional Basmati Rice absorbs less water while cooking and that is why it makes such delicious dishes. Himalayan Chef Extra Long Grain Basmati Rice will add superior taste and perfection to every dish. Culinary Uses: Basmati Rice is typically used in pulao, curries, pilafs, and biryani as well as in many
other cultural dishes. The lovely long grains can be coated or topped with sauces, spices, herbs and sea-
sonings as a main or side dish. Himalayan Chef Extra Long Grain Basmati Rice can be used instead of ordinary rice in any recipe such as paella and fried rice and will add its distinctive unique flavor toevery meal.
Cooking Instructions:
Optional: Add 1 tablespoon oil or butter and a pinch of Himalayan Pink Salt per each cup of rice. bring water to a boil. Add rice and oil or butter and salt infusing. Reduce heat to low and cover pot with a lid. Cook for 15-20 minutes or until all of the water is absorbed. Allow to sit for 5 minutes, then fluff with a fork and serve.
Electric Rice Cooker: Use 2 cups of water per 1 cup of rice. See Rice Cooker manual for specific directions. Microwave Cooking: (200 watt rating ) Combine 2 1/4 cups water per 1 cup of rice in a microwave-safe bowl. Add oil or butter and salt if using. Cover tightly with a microwave safe lid and cook on HIGH power for 15 minutes. Let sit for 5 minutes, then fluff with a fork and serve.