An aromatic, narrow, very long-grained variety grown in northern India; valued for its fragrant flavour and firm texture. When cooked, the grains remain separate and dry. The rice for biriani and pilaf.
Month: June 2020
BROWN LONG – GRAINED RICE
Long-grained types of rice which retain their bran layers. Also called whole and unprocessed, brown rice is often heat-treated to slow rancidity of the bran. It requires longer cooking than white rice.
WHITE LONG – GRAINED RICE
Long-grained types of rice from which the bran coat has been completely removed. When cooked, the grains generally remain separate and become fluffy-looking.
BLACK THAI RICE
A long-grained rice with its black bran intact which, cooked, colours the entire grain purple. Also called Black Sticky and Black Glutinous rice, it is typically used for desserts in SE Asia.
JASMINE RICE
A slender, long-grained, aromatic white rice, which clings together slightly when cooked. Grown predominantly in Thailand, where it is the preferred variety, it is also known as Thai or Fragrant rice.