Rice & Flours

1121 Basmati is a type of long-grain rice that is highly valued for its aroma, flavor, and texture. It is grown primarily in the Punjab region of Pakistan and India and is one of the most popular varieties of Basmati rice.

1121 Basmati rice has long, slender grains that are known for their aromatic fragrance and delicate flavor. The grains are also fluffy and separate easily after cooking, making it a popular choice for biryanis, pilafs, and other rice dishes.

In addition to its culinary qualities, 1121 Basmati rice is also considered to be a healthy choice as it is low in fat and high in complex carbohydrates. It is also gluten-free and a good source of vitamins and minerals.

To cook 1121 Basmati rice, it is typically rinsed in cold water and soaked for at least 30 minutes before cooking. It is then cooked in water or broth using a ratio of 1.5 to 2 cups of liquid per cup of rice. The rice should be brought to a boil, then simmered with the lid on for about 15-20 minutes, or until the water is absorbed and the rice is tender.

Overall, 1121 Basmati rice is a premium variety of rice that is prized for its unique aroma, flavor, and texture. It is a versatile ingredient that can be used in a variety of dishes and is a popular choice for those looking for a healthy and flavorful rice option.

1121 Basmati is a type of long-grain rice that is highly valued for its aroma, flavor, and texture. It is grown primarily in the Punjab region of Pakistan and India and is one of the most popular varieties of Basmati rice.

1121 Basmati rice has long, slender grains that are known for their aromatic fragrance and delicate flavor. The grains are also fluffy and separate easily after cooking, making it a popular choice for biryanis, pilafs, and other rice dishes.

In addition to its culinary qualities, 1121 Basmati rice is also considered to be a healthy choice as it is low in fat and high in complex carbohydrates. It is also gluten-free and a good source of vitamins and minerals.

To cook 1121 Basmati rice, it is typically rinsed in cold water and soaked for at least 30 minutes before cooking. It is then cooked in water or broth using a ratio of 1.5 to 2 cups of liquid per cup of rice. The rice should be brought to a boil, then simmered with the lid on for about 15-20 minutes, or until the water is absorbed and the rice is tender.

Overall, 1121 Basmati rice is a premium variety of rice that is prized for its unique aroma, flavor, and texture. It is a versatile ingredient that can be used in a variety of dishes and is a popular choice for those looking for a healthy and flavorful rice option.

Sushi rice is a short-grain variety of rice that is commonly used in Japanese cuisine to make sushi. It is also known as "shari" or "sumeshi" in Japanese.

Sushi rice is characterized by its sticky and slightly sweet texture. It is cooked with a specific ratio of water and vinegar, which gives it a distinct flavor and makes it easier to shape into sushi rolls. The rice is typically seasoned with a mixture of rice vinegar, sugar, and salt, which helps to balance out the flavor and enhance the overall taste.

To prepare sushi rice, it is important to rinse the rice several times to remove excess starch and debris. After rinsing, the rice is soaked for a period of time to help soften the grains and improve the texture. Once soaked, the rice is cooked in a pot with water and then mixed with the seasoning mixture before being allowed to cool.

Sushi rice is a key ingredient in many types of sushi, including maki rolls, nigiri, and chirashi bowls. It is also used in other Japanese dishes like onigiri (rice balls) and donburi (rice bowls topped with meat or vegetables).

Overall, sushi rice is an essential component of Japanese cuisine and a key ingredient in the art of sushi making. Its unique texture and flavor make it a popular choice for a variety of dishes, both traditional and modern.

Kalijeera rice, also known as Kamini Rice or Jeerakasala rice, is a fragrant, short-grain rice variety primarily cultivated in the Indian states of West Bengal and Kerala. It is highly valued for its unique aroma, delicate flavor, and nutritional properties.

The name "Kalijeera" is derived from two Bengali words: "Kali," meaning black, and "Jeera," meaning cumin. This is because the rice grains resemble small black cumin seeds or Jeera in appearance.

Kalijeera rice is often used in traditional Bengali and Keralite cuisines to prepare special dishes such as biryani, pulao, and sweet desserts like rice pudding (payesh). It is known for its ability to absorb flavors well, making it suitable for various aromatic and flavorful recipes.

The grains of Kalijeera rice are small, slender, and have a pearly white color. They have a natural fragrance that is reminiscent of jasmine or basmati rice, but with a distinct nutty aroma. The cooked rice has a fluffy texture and a slightly sweet taste.

Besides its culinary uses, Kalijeera rice is also believed to have several health benefits. It is rich in dietary fiber, vitamins, and minerals, and is considered to be a good source of energy. Some people also attribute medicinal properties to Kalijeera rice, claiming it aids digestion and has antioxidant properties.

Kalijeera rice can be found in specialty stores that offer Indian rice varieties or through online platforms that cater to Indian food products. It is a prized ingredient in Bengali and Keralite cuisines, and its unique flavor and aroma make it a popular choice among rice connoisseurs.