Himalayan Red Rice
Himalayan Red Rice is a long-grain rice with red pigment, grown in the foothills of the Himalayan Mountain. It has a nutty, slightly sweet, firm texture and richest taste.
Perfect for salads, pilafs, fried rice or with casseroles, sautéed green vegetables, as a side dish or in pudding.
Cooking Instructions for plain rice:
- In a sauce pan add 2 cups of water/ Cup of washed & rinsed rice, add pinch of salt to taste (optional)
- Stir lightly, bring to a rolling boil, lower the heat, cover with lid and simmer for 30-35 minutes or until rice is firm yet chewy.
- Turn off the heat, let the rice steamed in the covered pot at least another 5-10 minutes or until the rice has absorbed the liquid.
- Fluff the rice with a fork and serve hot.
One cup of rice will yield: 3 cups of cooked rice.
