Long-grain basmati offers the characteristic basmati aroma and separate grains when cooked carefully. The grain type changes the final result and suits both simple and more involved recipes.
How to use it. Rinse and cook with the proper water ratio; rest covered before fluffing the grains. Once cooked, rest it for a few minutes before serving to settle the texture.
Best for. Frequent curries, pulao and everyday rice. Measure portions for the number of people and the dish you are making.
Heer 5 kg. Include it in your order for delivery to Spain and Portugal.