|Typical values||Per 100g Uncooked||Per 180g Cooked*|
|- Sugars||0.7g||0.3 g|
|- Saturates||0.3g||0.2 g|
|. *Values based on recommended cooking instructions|
Preparation & Storage
- How to Cook: Allow 60g uncooked rice per person (approx 1/2 cup) For the best results we recommend you soak the rice in cold water for 30 minutes, then rinse in a sieve with cold water. Take a pan and add 2 measures of cold water to 1measure of rice. Bring to the boil, reduce to a low heat, cover and simmer for 15-17 minutes until the water is absorbed. Avoid opening the lid or stirring the rice. Remove from the heat, stand covered for 5 minutes. Lightly fork through the grains before serving. Alternatively: Rinse uncooked rice with cold water. Add to a large pan of boiling water, cook on a medium heat for 15-17 mins. Drain well and stand for 3 mins. Lightly fork through the grains and serve. How to Cook the Perfect Biryani (serves 4) Soak 250g rice for 30 mins, drain and rinse. In a saucepan toast 1 tsp of cumin seeds in 1 tsp oil for 2-3 mins, then add 1 onion, sliced and cook until caramelised. Add 3 tsp of garam masala, 1 tsp of salt, 2 cloves of garlic, 1 cm ginger, 1/4 chilli, all finely chopped, and 350g frozen mixed vegetables. Sautéfor 1-2 mins. Add rice and 650ml water, bring to the boil, simmer for 15 mins, stir occasionally. Garnish with chopped mint and serve with a spoonful of natural yogurt.
Store in a cool dry place.
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