Basmati rice has a long grain and a distinctive aroma suited to many Indian recipes. The grain type changes the final result and suits both simple and more involved recipes.
How to use it. Rinse it, rest it briefly if you wish, and cook with the right amount of water until the grains are separate. Once cooked, rest it for a few minutes before serving to settle the texture.
Best for. Biryani, pulao, curries and everyday sides. Measure portions for the number of people and the dish you are making.
Basmati rice by Begum, 20 kg. It is sent from Barcelona to Spain and Portugal.