Basmati rice hails from the foothills of the Himalayas in northern India and Pakistan. This is a long grain variety of rice with a commonly used in Indian, Middle Eastern and Persian cooking.
Best washed and then soaked for at least 30 minutes before cooking allows the grains to absorb water and cook evenly without breaking. Basmati rice is traditionally cooked by bringing it to the boil in double the amount of water to the rice, turning it off and letting it absorb all the water until soft.
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