Brown basmati rice form ecological agriculture 100%.
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The basmati rice variety is characterized by having a long grain, and is famous for its delicate fragrance and exquisite taste.
The best types of basmati rice are aged for several years before being shelled and marketed as the rice cooks better with a lower water content and thus concentrates the aroma.
The grains of basmati rice are much longer than wide, and become even longer as they cook. During cooking stay together and are separated slightly, are not sticky after cooking. Basmati rice is available in two forms: white and brown. Both are cooked in intervals of time not to exceed 20 minutes. Given the ability of rice grains stick together due to the high amount of starch, many cooks wash it before cooking. If you soak between a half to two hours before cooking, the grains are less likely to break during cooking.