Basmati rice is typical of the Asian continent, most often in Arabic cuisine. It has longer and longer grains than the traditional pearl rice for Bulgaria. It has a characteristic aroma, does not stick together during cooking, light in taste and easier and faster heat treatment. It is rich in slow carbohydrates and Vimanites from group B.
How to use: Basmati rice must be washed several times before cooking. Once washed, boil for about 15 minutes.
Storage: at room temperature, in a dry and cool place.
Nutritional value per 100 g.:
|Energy value (Kcal)||357|
|of which saturated fatty acids (g)||0.0|
|of which sugars (gr.)||0.9|