Basmati Rice Manufacturer, Exporter & Suppliers in India

Myth: Rice contains gluten.

Fact: Rice is gluten-free and the most non-allergenic of all grains.

Myth: Rice is fattening.

Fact: Rice is low in fat and cholesterol free. It is a good source of energy because of the carbohydrates present in it. Carbs help the body carry out its functions and everyday growth and repair. . A good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium, and fiber.

Myth: Rice does not contain protein.

Fact: After carbohydrate, protein is the second-most abundant nutrient found in rice. Rice protein is considered to be of the highest quality compared to other grains.

Myth: Rice has high amounts of salt.

Fact: Rice contains negligible amounts of sodium. It is considered as a super food and safe to consume by people who face hypertension.

Myth: Eating rice at night will make you fat.

Fact: High carb foods that are digested to form glucose include rice, wheat, rye and millets. These foods should be eaten at night, so that after they are digested (it takes two hours to digest complex carbohydrates), the glucose which is absorbed into the blood, will more readily convert into energy.

1.Cinnamon Rice Pudding

Serves :8 people

Ingredients

6 tbsp. raisins
1 tbsp. dark rum
6 tbsp. S.L. basmati rice
¼ tsp. kosher salt or normal salt
2 ½ cups half-and-half (condensed milk mixed with milk)
½ cup packed finely grated light brown sugar
2 4 inch cinnamon sticks
1 egg yolk, lightly beaten
¾ tsp. vanilla extract
Ground cinnamon, for garnish

Method

In a bowl, combine raisins and rum; let soak for 30 minutes.
Combine rice, salt, and 3/4 cup water in a 2-qt. heavy-bottomed saucepan over medium-high heat. Bring to a boil; stir; reduce heat to medium-low. Simmer, partially covered, until water is absorbed, 6–8 minutes.
Stir in 2 cups half-and-half, and cinnamon sticks and bring to a boil. Reduce heat to medium-low; simmer, stirring, until rice is tender, 20–25 minutes. Slowly stir in egg yolk; cook for 1 minute.
Remove pan from heat; add raisins with rum, remaining half-and-half, and vanilla; let sit for 10 minutes. Spoon pudding into serving glasses; sprinkle with ground cinnamon.

2. ZAFRANI PULAV

Serves: 4 people

Ingredients

Basmati Rice - 2 cup
Saffron - 1 tsp
Nuts (Cashews, Almonds, Pistachios, Walnuts etc) - 1 cup
Dried Fruits (Black Raisins, Golden Raisins, cranberries, pineapple, papaya etc) - 1 cup
Fresh fruits (Pomegranate, Grapes, Apple ) - 1 cup
Whole Garam Masala - (1 bay leaf, 1 cinnamon stick, 1 cardamom, 3 cloves)
Black Cumin - 1/2 tsp
Fried Onions - 1/2 cup
Ginger garlic paste - 1 tsp
Cilantro - handful
Mint - handful
Sugar - 1 tbsp
Coriander- Cumin Powder - 1 tbsp
Milk - 1/4 cup
Oil - 2 tbsp
Ghee - 1 tbsp

Method

Wash and soak the S.L Long grain basmati rice in R.O. water only for at least 20 minutes.
Slice the onion lengthwise and fry it.
Soak the saffron strands in the milk.
Heat oil in a pan and splutter the cumin seeds and whole Garam Masala.
Add the nuts and dried fruits and sauté for a minute on very low flame to prevent them from getting burnt.
Add the ginger garlic paste, sugar and coriander-cumin powder.
After this you can cook in a rice cooker or stove top
Add the above mixture to the rice along with required water, fried onions, half of the saffron- milk mixture and finely chopped coriander
Let it cook till the rice is done. At this stage add the remaining saffron-milk mixture on top of the rice.
Add the fresh fruits and mix gently with a fork without breaking the rice.
Add few drops of ghee on top.
Garnish with additional nuts, fruits, cilantro and fresh saffron strands.
You can remove the whole Garam Masala before serving.
You can also add fresh vegetables like carrots, sweet peas, sweet corn etc.

3.Vegetable Fried Rice

Serves : 4 people

Ingredients

1 tablespoon cooking oil
2 cups cooked S.L. basmati rice
½ tsp grated ginger
½ tsp finely minced garlic
½ cup chopped vegetables (french beans,red bell pepper, tofu/Panner, peas, carrots and cabbage)
1 tablespoons soy sauce
½ tsp sesame oil
Freshly ground black pepper

Method

Heat the cooking oil on medium-high heat. When hot, add tofu/panner cubes and cook brown on all sides. Remove, set aside.
Add the remaining cooking oil to the pan and turn the heat to medium. When oil is hot, add ginger and garlic, stir fry until fragrant.
Turn heat to high and add vegetables, keep stirring occasionally till vegetables are nearly done.
Add the rice and the soy sauce, sesame oil, salt and pepper. Cook on high heat until the each rice grains turn slightly brown. Add the tofu/panner cubes; add some more soy sauce if needed.

PROTIP#1

RINSE YOUR RICE. MAKE SURE YOUR FINGERS ARE TOUCHING THEM AND NOT ACTUALLY BREAKING TO CLEAN THEM.

PROTIP #2

SOAK THE RICE IN R.O. WATER FOR MINIMUM OF 20 MINUTES.

PUT RICE IN A PAN.PUT 1-1/2 CUPS OF WATER FOR EVERY CUP OF LONG-GRAIN WHITE RICE.

PROTIP #3

ADD A FEW DROPS OF LEMON JUICE TO THE BOILING WATER . ALTERNATIVELY ADD 1 TSP OF OIL TO THE BOILING WATER TO KEEP RICE FROM STICKING TOGETHER.

PROTIP #4

DON’T UNCOVER THE SAUCEPAN OR STIR THE RICE DURING COOKING.

PROTIP #5

IF IT’S DONE BEFORE YOU’RE READY TO SERVE IT, PLACE A FOLDED TOWEL OVER THE SAUCEPAN, REPLACE THE LID, AND SET ASIDE. THE TOWEL WILL ABSORB EXCESS MOISTURE AND CONDENSATION, HELPING PREVENT OVERCOOKED AND MUSHY RICE