Pulses & Grains

Basmati RiceBasmati Rice

Extra-long grain, aged, aromatic

Aged extra-long-grain basmati, including 1121 steam and sella. Fluffy, separate grains with the signature aroma of the north.

Aged basmati cooks into light, separate grains with a lower glycaemic load than most white rice, and its aroma does half the work of the meal. The 1121 grain stretches to nearly twice its length when cooked.

Origin

India and Pakistan

Best for

Biryani, kabsa, everyday rice

Packing

5 kg, 10 kg, 20 kg and 39 kg bags

Storage & freshness

Airtight and dry; aged basmati only improves as it rests, and a bay leaf deters pantry pests.

A recipe to try

Saffron basmati: rinse, soak and steam the rice, then finish with saffron water bloomed for ten minutes; the aroma fills the kitchen.