White Basmati Rice in bulk Organic

How do I cook basmati rice?

Rinse it under clear unsalted water, then tip it into two volumes of boiling salted water and cook for thirteen to fifteen minutes. Once the water has gone, take the pan off the heat and let it stand three to four minutes before separating the grains with a fork. Kazidomi Vrac sells it by weight.

Why rinse it first?

Rinsing takes off the surface starch, the part that makes grains stick together. A well-rinsed basmati stays loose and light once cooked. Kazidomi Vrac asks for clear unsalted water at this stage, and for the salt to go into the cooking water only.

White basmati or semi-wholegrain Camargue rice?

The Kazidomi Vrac basmati is milled white, strongly scented, long and slim in the grain, and ready in thirteen to fifteen minutes: it sits under curries and dishes with sauce. The Camargue semi-wholegrain keeps part of its husk, needs eighteen minutes and gives a firmer, chewier mouthful.

Where does this rice come from?

From Pakistan, where basmati is grown at the foot of the Himalayas under organic farming. That ground is what gives the grain its scent. Kazidomi Vrac sells it by weight, with no additive and no seasoning: the bag holds rice and nothing else.

How do I store cooked rice?

Cool it quickly, put it in the fridge in a closed box and eat it within twenty-four to forty-eight hours. Uncooked Kazidomi Vrac rice is a different matter: months in an airtight jar, dry, out of the light and out of reach of pantry moths.