FAQs
Q: How Do I Prepare Rice?
A: Dry rice needs to be rinsed with fresh cold water to remove starch. Repeat until the water runs clear. You may soak the rice for up to 30 minutes before cooking. To cook, put in the bottom of a pan, cover with twice the volume of water as there is rice, cover the pan with a lid, bring to a boil and then simmer for 12 minutes. Fluff up with a fork, keep covered in the pan for five minutes, then serve.
Q: How Much Dry Rice Do I Need Per Serving?
A: Allow 60g of dry rice per person as a minimum, up to 100g for a hearty meal.
Q: What Is The Difference Between Brown And White Rice?
A: Brown rice is the whole grain, including the bran and the germ, and white rice has these parts removed. The trade-off is that brown rice has extra nutrients, and white rice is softer when eaten.
Q: What Does Basmati Mean?
A: Basmati is the Champagne of rice, with long, slender, aromatic grains cultivated principally in the Punjab region of India and Pakistan. Punjab is a compound of two Persian words meaning five and water, referring to the five rivers that create ideal conditions for growing rice.
Q: What Is Sella Rice?
A: Sella rice is partially boiled before it is milled, which retains more nutrients. The process was once carried out in paddy fields but is now done in mills, ensuring consistent quality.
Q: What Is Jasmine Rice?
A: Jasmine rice is named for its colour and has a fluffy and slightly sticky texture when cooked.
Customers - Please use this form to share your feedback about our rice.
Stockists - Please use this form if you want to stock our rice. We will get back in touch with you. Most of our range is available in packs from 500g to 10kg.
