in its natural state with the inedible husk removed is called
unpolished or brown rice. Refined white rice on the other
hand has the bran and germ removed, and polished to a smooth
sheen. Enriched white rice, sweet rice, are all different
varieties of rice.
rice, is a nutritious and delicious nutty flavored rice. Rice
is supposed to cool the body and, in summer it is taken for
both lunch and dinner. In winter, colder Northern India warming
spices are added to the rice. Rice is easy to digest and is
given to convalescent people. Rice is one of the easiest grains
to digest, making it a good choice for those with food allergies.
Its protein is readily used by the body.
Indian Long Grain Non Basmati
2) Indian Basmati
Long Grain Basmati Rice
As Per Requirement
Bag -20 Kgs / 40 Kgs
50 Kg Pp / Jute Bags
6 To 8 Weeks From L/C
offer you the best price for the quality.
Use about 1/3 cup (60g) of rice per person.
Wash the rice to in a
large bowl filled with cold water. Swirl the rice with your
hand, and the water will become cloudy with starch. Slowly
pour the water away, holding back the grains with your free
hand or with a strainer. Repeat this three or four times
until the water is reasonably clear.
Before you cook your rice, try letting it soak for 15 to
30 minutes. This process allows the grain to relax and be
Sauteing the rice in ghee or oil before you cook or steam
the rice is another way to keep the grains from becoming
soggy. Saute until the grains become translucent.
When cooking rice the water ratio is about 1 ¾ parts
water for one part of rice. If you have soaked the rice
beforehand, use a little less water.
In most recipes, trapped steam helps cook the rice, so keep
the pan covered tightly. When you steam rice, use the lowest
heat, without lifting the lid or stirring.
are two ways to do this: one is the pasta way - you boil a
lot of water, a pinch of salt and a few drops of oil, add
the rice and when tender pour out the excess water. Put the
strained rice in a pot sprinkle some oil on the rice. Add
some water and steam the rice on low until the rice is fully
The second way of cooking rice is the absorbed method, in
which you put exactly the amount of water required to give
the rice a perfect consistency. It is difficult to be accurate
because the exact amount of water depends on the variety of
rice used, its age and so on. Basmati rice requires about
1 ¾ parts water for one part of rice and jasmine rice
requires about 2 parts water for one part of rice. Always
use a heavy pot with a tight lid – remember for each
cup of rice there is about 2 more cups of water, so choose
your pot accordingly.
Basmati Rice 400gms. Sugar 400gms Water 600ml Cardamoms
8 (split, green) Cloves 12.Mixed dry fruit11/2 (cashewnuts,
Raisins, Walnuts) Saffron Colour 1 tbsp (pinch of
saffron dissolved in a tbsp. of hot water) Ghee
2 tbsp silver paper (Varak)]
Wash soak and drain
rice. Bring the water to a boil add the rice and
simmer. When rice is half done add the sugar (dissolved
in about another 200 ml of water) and ghee and lower
the fire. When fully done add the saffron, Cardamoms,
cloves, and half of the dry fruit. Stir gently and
cover for 10Mts. Garnish with remaining dry fruit
and Varak. Serve hot with fresh cream.
Rice 225gms.Milk 1 lit. Sugar 100gms Sultana 10gms.
Cardamom 15gms. Almond 10gms Pista 10gms Silver Paper
Boil Milk in a thick bottomed pan. Add washed rice.
Stir till it boils. Simmer till rice is well cooked
in Milk & a thick consistency is formed. Mix in
sugar. Add powdered Cardamom. Garnish with Almond,
Sultana Pista & Silver Paper (Varak)
Basmati Rice Fish Coconut Cummin seeds Green Chilies
Onion Garlic Turmeric Ghee Salt 500 gms. 500 gms.
i. No.1 tsp.4. No.1 Medium 4 cloves A small Piece
4 tbsp. to taste.
Cut and wash the fish and boil in a cup of water with
salt. Remove and bone it (leaving one small fish),
keep aside. Wash, soak and drain rice. Grind turmeric,
cumin seeds, chillies, garlic and half the onion to
a paste. Extract 3 cups of coconut milk. Heat ghee
in a saucepan slice and fry remaining onion, add rice
stir well. Pour coconut milk and little water if required
when rice is almost cooked add the ground paste, boned
fish and salt. Mix gently and reduce heat or bake
in a moderate oven till the rice is sufficiently dry.
Serve garnished with the remaining complete, boiled
Basmati Rice 500gms Onions115gms Cinnamon 5gms. Cardamom
5gms Cloves 5gms. Turmeric a pinch. Saffron 1gm. Milk
10ml. Cashewnut 20gWalnut 20gms Oil 50gm Salt to taste.
Wash & Soak rice. Slice onions. Heat oil, fry
onion till golden brown & remove. Fry whole spices,
turmeric, add rice, sauté. Add half saffron
dissolved in a little warm milk. Add hot water &
mix gently. Cook a little. Finish with remaining saffron
& cook till grains are separated. Serve garnished
with fried onions, cashewnut & walnuts. Traditionally,
it goes with Mutton Rogan Josh.
BOILED RICE FOR 3
1 cup (200g) rice
1 1/3 cups water, if using soaked basmati, 1 ¾
cups of water for unsoaked rice
a few drops of oil/ghee
It is best to start the process to cook the rice about
1 hour before the start of a meal. Wash the rice twice,
throw away the water, Soak the rice for about 15-20
minutes. The rice will expand 25 per cent in this
Put the water on to boil in a large pot, add salt
(about ¼ teaspoon per cup of rice) and a few
drops of oil, and when boiling add the rice. Cover
and cook until for 7-8 minutes.
Do not remove the cover and let the rice finish cooking
in its own steam.
You can season the rice with cumin seeds fried in
2 teaspoons butter, ghee or oil in a ladle for a few
seconds. Sprinkle over the rice when in its serving
When boiling rice, add ½-in (1cm) cinnamon
stick and ¼ tej patta (bayleaf) together with
1 cardamom and 1 clove, if liked. Remove the spices
This rice can be served whenever you choose as the
taste and flavor do not alter, only the color. Just
add a pinch of turmeric when boiling the rice.
Soak a few strands of saffron in 3 tablespoons of
water for 30 minutes. When the rice is done, pour
the soaking water and the saffron over the cooking
rice with a teaspoon and return the lid to the pot
so that aroma does not escape.
For 1 cup pulao rice, slice 1 small onion finely.
Then heat 2 tablespoons oil in the pot in which you
will cook the rice, and fry the onions until deep
brown. Add the rice, a small pce of tej patta, ½-in
(1 cm) cinnamon stick and 1 clove and saute for 2
minutes. Then cook rice as explained above under ‘Boiled
there are more than 40,000 different varieties of
rice. Here are some of the common and popular varieties
used in India.
- Basmati Rice is a non-glutinous rice that has been
cultivated at the foot of the Himalayan mountain ranges
for centuries. The rivers Yamuna and Ganga feed the
fields. The rice is long-grain and scented and when
literally translated from Hindi it means ‘queen
of scents’ or ‘pearl of scents’.
It is the world’s best rice one can use for
cooking although, for variety one uses jasmine and
parboiled rice. For centuries it has been exported
to the Arab countries and many of their traditional
rice dishes are cooked with long grained Basmati rice.
It is an aromatic long grain slender rice from India
and Pakistan, is fragrant and has a nutty flavor.
– Boil it in water for perfumed rice dish or
just add ghee to the water to enhance its nutty aroma
and double your rice dinning experience. Add some
whole spices, nuts, dried fruits, vegetables and beans
(or meats) to the rice and make a rice dish into a
Plain boiled white
Small Basmati – Kalijira from Bangladesh
is a miniature basmati and can be cooked like basmati.
This is a small rice which is non-glutinous rice
– Boil it in water for an excellent rice dish
or just add ghee to the water to enhance its nutty
aroma and double your rice dinning experience. Add
some whole spices, nuts, dried fruits, vegetables
and beans (or meats) to the rice and make a rice dish
into a main meal.
boiled white rice
Rice (a.k.a. parboiled)
The process of parboiling is from south India where
steam was passed through the grains with the husks
on. The nutrients are embedded into the grain by this
procedure. The rice is polished after this teaming
is done. This results in more nutritious rice than
white rice and more digestible rice than brown rice.
. For this reason other Asian countries that depended
on rice as their staple sometimes had survey, but
the Indians avoided it due to the process of parboiling.
Also, This procedure gelatinizes the starch in the
grain, and ensures a firmer, more separate grain.
Consumers and chefs who desire extra fluffy and separate
cooked rice favor parboiled rice.
This rice requires no rinsing due to its enrichment.
Bring 1 part rice and 2 parts salted liquid to a boil;
lower the heat. Cook, covered, for 15 minutes.
all purpose rice
for south Indian Idlis
rice for side dishes along with vegetables.