Basmati rice white XXL Long grain

Basmati rice white XXL Long grain

Basmati rice is grown only in northern India and Pakistan, in the foothills of the Himalayas. The characteristic climatic features of the region give it a specific taste and aroma, which have earned it the nickname "the king of rice". Basmati is rich in phosphorus, calcium and potassium and carbohydrates, it is low in fat and protein.

Its name means "aromatic" and it has 12 times more aromas than other types of rice. In the Middle East, basmati is present in Persian, Arabic and other Middle Eastern cuisines. In India and Pakistan, basmati is the most popular type of rice. It is distinguished by its nutty taste and pleasant aroma.

Basmati white XXL Long grain rice has:

Low glycemic index
Many types of rice, especially white rice, are not recommended for people with diabetes. Basmati rice is a great alternative for these people. When properly prepared, basmati has the lowest glycemic index of all rice types.
An advantage of basmati rice is that it is digested and metabolized much more slowly, resulting in more stable blood sugar levels. This makes it a great choice for people with diabetes, but be careful not to overcook it! The longer it is boiled, the higher the glycemic index of this rice will be.

Vitamin B1
Basmati rice is distinguished by its high content of vitamin B1 (also known as thiamine).
This vitamin plays many important roles in the body and is water-soluble, which means you need to get enough each day through your diet, as your body does not store it. Basmati contains approximately 22% of the recommended daily intake.
Often called the "anti-stress" vitamin, B1 can help your body in stressful situations and strengthen your immune system. In addition, this vitamin helps your nervous system and brain function properly.

It is mainly used for garnishing meat, fish and vegetable dishes.
Before the heat treatment, the basmati rice is washed under running water to wash off the starch and avoid the grains sticking together, then it is soaked in cold water for 30 minutes. Soaking prevents the beans from crushing during cooking. Basmati rice is boiled in a ratio of 1 to 2 and a half with water /1 cup of rice, 2 and a half cups of water/. A little fat is added to the water. After boiling, reduce the temperature and let it simmer for about 15 minutes. After removing from the heat, leave covered in the pot for another 5 minutes and finally stir carefully with a fork. Most of the recipes from the Middle and Far East are prepared with basmati. It is suitable for pilaf, for side dishes, for dishes with vegetables, meat and fish, it is even used for desserts with dried fruits and nuts.

Nutritional value per 100 g:
Calories/KCal/ 354;
Fat: 0.7 g, of which saturated: 0 g;
Carbohydrates: 80 g, of which fiber: 4.4 g;
Proteins 9 g;

Ingredients: Basmati white XXL Long grain rice
Suitable for: Adults, Children, Diabetics, Vegetarians, Vegans
Origin: Pakistan