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KOHINOOR Charminar Long Grain Rice - 1 Kg
Basmati Rice
Not Returnable Product
Short Description
Kohinoor Long Grain Rice is a long grain non-basmati rice. The grains are in uniform size and does not stick after cooking.
- Category : Basmati Rice
- Varient :
- Net Content : 1 Kg
- Country of origin : India
- Product code : 18923-139806
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Product Information
Kohinoor Charminar is a well-defined blend to delight you and your family at every meal and every occasion. Carefully processed in a world class manufacturing facility for daily consumption, its long and delicate grains are processed with expertise to preserve their distinct aroma. The Long Grain Charminar rice delivers a flavorful and wholesome meal at an price, in line with the brands mission of making everyday meals memorable. Ideal for occasions like banquets, marriages, parties etc.
Nutrition Facts Per 100g:Energy (kcal) 345Protein (g) 6.5Fat, Total (g) 0.5Carbohydrate (g) 79- Sugar (g) 0.1Sodium 3mg
Cooking InstructionsRinse the rice three timee wild regular water to get rid of any excessive starchSoak the rice in twice the amount of water for fifteen minutes Drain the water.Open Pot MethodBring a pot of water (five times the amount of rice) to boil. Add a pinch of salt and one tbsp of oil.Add the soaked rice and bring it to a boil. Once bolling, reduce the flame.Cook for ten to thirteen minutes.Strain out the excess water and let the rice rest for three minutes before serving.Closed Pot MethodBring a pot of water (two and a half times the amount of rice) to a boil. Add a pinch of salt and one tbsp of oil.Add the soaked rice and bring it to a boil. Once boiling, reduce the flameCover the pot with a lid and cook the ricefor ten to thirteen minutes.Fork the rice and serve hot.Microwave MethodAdd water (two and a half times the amount of rice) to a microwave safe bowl and add the soaked rice Add a pinch of salt and one tbsp of oil and stir Cover with a lid or microwave safe plastic wrap and cook on high for twelve to fifteen minutes Fork the rice and serve hot.
