It is a long-grain rice, whose origin must be found in the Himalaya valley, between India and Pakistan. Basmati rice grains are very long, and they enlarge themselves after cooking. Cooking time approximately 20 minutes. During cooking process grains do not stick, they remain solid and separate. Steam cooking highlights perfume of Basmati rice, especially as a side dish.
Kg 1 vacuum packed bag
Cultivated in Pakistan.
Packed in the factory of via Torino 5/a-28064, Carpignano Sesia (NO)