Traditional Raw Basmati Rice is a long-grain aromatic rice cultivated in the foothills of the Himalayas in India and Pakistan. As the oldest type of Basmati rice, it is renowned for its distinct nutty flavor, fluffy, non-sticky texture, and long shelf life. This rice variety is a good source of fiber and protein while being low in fat, making it a healthy choice for a balanced diet. Its long, slender grains remain separate and light when cooked, making it ideal for a wide range of dishes, including biryani, pilaf, pulao, and fried rice. Additionally, its delicate texture and ability to absorb flavors make it suitable for risottos and other creamy rice dishes, making it a versatile ingredient in both traditional and international cuisine.
To cook Traditional Raw Basmati Rice, start by rinsing the rice in cold water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming sticky. Next, add the rice to a pot of boiling water and reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the rice is tender and fully cooked. Once done, remove the pot from the heat and let it stand for 5 minutes. Finally, fluff the rice with a fork to separate the grains before serving.
| Purity | 95% |
| Natural Admixture | 5% |
| Average Grain Length | 7.30 MM |
| Moisture | 12.5% Max |
| Broken Grain | 1% |
| Damage/Discolour Grain | 1% |
| Immature Grain | 1% |
| Foreign Matter | Nil |
| Packaging Type | Jute bag, PP bag, Non-woven bag or as per buyer’s choice. |
