There are many varieties of rice and culinary preferences tend to vary regionally.
However, all the varieties are categorized into:
Basmati Rice and Non-Basmati rice (the variety which is not Basmati).
We deal in following categories of both Basmati and Some non-basmati rice:
Fragrant Flavor & exotic aroma for Extraordinary Meals
A very long grained aromatic rice grown mainly in the “Kalar” tract / foothills of the Himalayas in Pakistan, Sometimes described as the ‘Prince of rice ‘. It has a fragrant flavour and aroma and is the rice used in most of Pakistani dishes. The grains are separate and fluffy when cooked. In Pakistani recipes it is often cooked with spices to enhance the grain’s aromatic properties. So, go ahead, relish Nature’s finest grains.
Available in local & export packing. | Available in 01kg, 02kg, 05kg, 10kg, 20kg & 40kg.
Thoroughly rinse 1 cup of IQBAL STEAMED BASMATI RICE till clear water and soak it for 30 min in fresh water. Bring to boil 2 cup freshwater in pan cover with tight lid and add rice in pan, stir ,then cover and turn the heat to low, allow the water to completely absorbs in the rice. It takes about 12-15 minutes. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. The surface of rice will have small holes in it this is quite normal and it should be fluffed with a fork before serving.
Open pan (or excess water) is where rice is cooked in lot of water just like potatoes or pasta, then drained.
Thoroughly rinse 1 cup of IQBAL STEAMED BASMATI RICE till clear water and soak it for 30 min in fresh water. Bring a large pan of water to the boil. When boiling, tip in 1 cup of rice. Return the water to boil then stir well. Lower the heat to a fast simmer and cook it for 7-8 minutes. Drain the extra water and allow for 5 minutes, before fluffing with a fork.