Improve Cooking and Keep Food Quality

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Improve Cooking and Keep Food Quality
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Long Grain Basmati Rice
Basmati is the most popular example of a long
grain basmati rice variety. Thin, delicate, and
long, each grain of rice retains its shape and
does not form lumps, ensuring that the Biryani or
Pulao you cook will be fluffy. Jasmine rice,
which is a Thai variety named for its flowery
aroma, is a popular choice for making fried rice.
Basmati rice boils more quickly, cooks without
sticking together, and keeps its shape. Because
Biryani is made entirely of rice, this makes it
the ideal rice to use in the meal. Rice grains
that have been parboiled stick considerably more
readily.
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Himalayan Chef Himalayan Parboiled Basmati Rice
Himalayan Chef Extra Long Grain Basmati Rice,
which is grown in the Himalayan foothills, is one
of the greatest varieties of rice available. It
has extra-long grains, a nutty flavour, and a
flowery aroma. This type of rice is distinct from
other types of rice in that it is not sticky.
When the beans are cooked, they stay separate,
allowing sauces to coat and flavour each bean
individually. Traditional basmati rice is
wonderful because it cooks with minimal water
absorption.