Aromatic Basmati Rice
Aromatic Basmati Rice
It's Now Easier To Cook Like A Gourmet Chef!
Pre - Cooking Instruction:
All rice grains must be thoroughly rinsed and then soaked in lukewarm water for thirty minutes before cooking
Open Pot Method :
One cup of rice is to be boiled in five cups of water
Add pre-soaked rice in water and cook for seven to eight minutes
Strain extra water, if any and serve
Closed Pot Method:
One cup of rice to be boiled in two cups of water
The vessel must be covered and the rice must be cooked at simmer flame for ten to eleven minutes
Turn off the flame, keep the vessel covered for another five minutes, open & serve cooked rice.
Aromatic Rice Is Gourmet's Choice- AZRA Promises Perfection
More or less water and rime can be spent during rice preparation, depending on the water softness. One can also add oil/ butter and salt to taste. This aromatic Basmati rice has no competition when it comes to aroma, texture, fluffiness and flavor.
Gourmet Chef's Tip
At the foothills of Himalayas, Basmati rice has its origin. Also known as Queen of Fragrance, the long and slender rice grains elongates after cooking. The grain length doubles, while the width remains the same. The fragrance, aroma, quality and taste are different, because of the area and the water used from Ganges river.
Making of Royal Dish
A royal rice dish can be prepared by using several whole spices. One can add cinnamon, cardamom, saffron strands and cloves in the water when cooking rice, so that each grain absorbs these flavors.
Purity in promised with the supply of Aromatic rice. No chemical additives are used during the cultivation of rice crop in order to get the goodness of each rice grain. All rice grains are purity tested and aged at Jagdish Rice Mills. This procedure intensifies the aroma and flavor of rice. This way, we make sure people gets the most pristine rice grains to their tables. We honor values passed down to us through generations and sustain the commitment of integrity in our relationships with our customers, partners and vendors.
Typical Per 100gm. Uncooked Parameters
363.07 Carbohydrate % By Mass
1.34 Potassium (as K) Mg/100gm
117.36 Magnesium(As Mg) Mg/100gm
52.78 Phosphorous (as P) Mg/100gm
32.6 Thiamine (B1) Mg/100gm 0.072
Riboflavin (B2) Mg/100gm
0.014 Niacin B3(Mg/100gm)
81.12 Protein % By Mass
7.87 Fat % By Mass
0.79 Dietary Fibre % By Mass