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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.
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.
Long-grain white rice is the most popular variety of rice in the world. It is a light and low-calorie choice. It has a distinctive taste and is an ideal partner for many foods, allowing you to prepare original dishes. It is perfect in salads, with meats and as an addition to vegetables. Due to the short cooking time it does not lose its flavour or nutrients. May contain gluten. Rice grains are long and thin, with a length usually four or five times longer than the width. They contain a lot of nutritional protein, fibre, vitamins and minerals (including manganese, iron, potassium and calcium).