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This is considered to be the most valuable rice in the world, and it is grown at the base of the Himalayas. It is a long-grain and aromatic variety of rice. Its characteristic aroma stems from the specific climatic conditions, which is a mixture of frost and sun. Crystal clear water cascading from Himalayan glaciers sinks into the soil where the rice grows. These uncommon climatic conditions provide an aroma unlike any other rice.
Cooked Basmati rice is light, loose, fluffy and often distinctively white.
It is best served with poultry, fish and seafood. Basmati rice can be stored for a long time, while it develops its special properties and flavour.
Jasmine rice is long-grain variety with a natural aroma. Cultivated in clean areas of North-East Thailand, it is believed to be one of the finest varieties of rice, with the distinctive, subtle fragrance of jasmine blossom. Its grains are long and silky white. This variety is worth trying out, not just for its fine taste, but because it is also high in protein, fibre and carbohydrates. It also contains group-B vitamins and minerals, such as potassium and phosphorus.
Whole-grain parboiled rice is the most natural form of grain. The processing of long-grain rice only involves dehusking, so that the rice retains its nutrients and fibre. Its light brown colour comes from the cereal germ and bran layers, which indicates its natural form. Unprocessed rice is rich in magnesium and phosphorus. Moreover, it decreases cholesterol levels, is low in sodium and contains group-B vitamins.