Usage and Cooking Tips
Short Grain Rice: Rinse thoroughly to remove excess starch for a desirable sticky texture. Often cooked with slightly less water.
Long Grain Rice: Rinse to remove surface starch for fluffier grains. Typically cooked with a higher water-to-rice ratio (1.5 to 2 parts water to 1 part rice).
| COOKING INSTRUCTIONS : | No. of servings as an accompaniment | 3-4 Persons | 5-6 Persons | 8-10 Persons | ||
| For best results soak rice in cold water for 30 minutes bef0re cooking. Choose one of the following methods according to your usual practice of cooking & desired quantity. For best results wash & soak the rice br 20-30 Minutes. |
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| Amount of rice (uncooked weight) | 200 g | 500 g | ||||
| Volume of water (Method A) | 1.25 ltr. | 1.8 ltr. | 2.7ltr. | |||
| A) Open Pot: Rice should be added to boiling water & cook for 10 minutes in medium heat. Finally strain and wash in hot water. | ||||||
| Volume of water (Method B/C) | 350 ml. | 550 ml. | 900 ml. | |||
| NUTRITIONAL VALUE for 100g uncooked | ||||||
| B) Closed Pot: The mixture of water and rice (ratio of 1¾ measure of water and 1 measure of rice) should be boiled in heavy based vessel and the cooked for 10 minutes covered with lid in low heat. Allow 5 minutes for cooling. | ||||||
| Protein | 6.4g | Thiamine | 0.21 mg | |||
| Carbohydrate | 79g | Riboflavin | 0.05 mg | |||
| Energy | 346 kcal | Niacin | 3.8 mg | |||
| C) Microwave: The desired mixture of water and rice (ratio of 1¾) should be covered in a cling film in deep vessel. Six minutes of thaw completes the process. 300gms. Of rice is recommended at a time. | ||||||
| Calcium | 9mg | Dietary Fiber | 2.3 g | |||
| Iron | 4mg | Fat | 0.4g | |||
